Menudo Estilo Norteno

4 hours Prep: 20 minutes Cook: 4 hours

76 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1 to 1 1/2	pound	calf's foot
4	quarts	water
2	pounds	tripe	honeycomb
3	large	ancho chilies
1	large	onion
2	each	green chili peppers, canned	peeled
3	each	garlic cloves	peeled
1 1/2	cups	hominy, whole, canned
6	each	peppercorns
1	teaspoon	oregano
2	teaspoons	salt

Directions

Cut the calf's foot into four pieces.

Cut the tripe into small squares.

Put them into the pan with the onion, garlic, peppercorns, salt, and water.

Cover and bring to a boil.

Lower the flame, open the windows and simmer uncovered for about 2 hours, or until the tripe and foot are just tender but not too soft.

Meanwhile, toast the chiles anchos well on a dry skillet, turning them from time to time until the skin is charred.

Slit them open (wearing rubber gloves, if you like keeping your skin) and remove the seeds and veins.

Grind them dry to a fine powder.

Add it to the pot as the meat is cooking.

Remove the pieces of the calf's foot from the pan, and when they are cool enough to handle, strip off the fleshy parts.

Chop them roughly and return them to the pan.

Add the hominy and continue cooking the menudo slowly, still uncovered, for another two hours.

Adjust the salt to taste.

Sprinkle with oregano and serve.

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Categories this recipe belongs to

Soups

Nutrition Facts

Serving Size 48g

Amount per Serving

Calories 76 16% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1463mg	61%
Total Carbohydrate 16.0g	5%
Dietary Fiber 5.0g	19%
Sugars 2.0g
Protein 3.0g	6%

Vitamin A	54%		Vitamin C	48%
Calcium	6%		Iron	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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