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LOCATION: Recipes >> Crockpot >> Menudo 01

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Serves 6-8

2 pounds tripe
1 calf's foot
1 pound frozen posole
1 large onion, chopped
3 cloves garlic
Dried mild red chile
1/2 tsp oregano
salt and pepper to taste

Cut the tripe into bite-sized pieces. Soften the chile in hot
water. Remove the stem and seeds (if desired) and mince. Throw
everything into the crock pot and cook all day.

Note: The calf's foot is to add additional richness to the broth.
The calves' feet I buy are big so I use only one. You can also
use pig's feet or a marrow bone. Since all of these ingredients
will not fit into my crock pot I make this in two days. On the
first day I cook the bone/feet in water to cover. This makes the
broth. I remove the bone/feet and strain the broth. You could
easily throw a carrot and a few stalks of celery in for more flavor
but this is not commonly done.

The second day I make the menudo. I like the tripe cut up into
tiny pieces (real men like big chunks.) Often tripe is pre-cooked
to some amount of doneness before you purchase it. It helps if
you know how long it was cooked. If you don't know, cook it all
day on the low setting. You can use canned hominy if you wish.

I use a mild red chile and use a lot of it. It gives a nice color.
Since my husband does't like seeds I must be carful about picking
them out. But many cooks just snap off the stem of the dried chile
and grind the pod in a mortar.

Some people add coriander. Many people add some green chile.


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