Menudo Recipe

• 3 lbs beef tripe
• 3 lbs quartered pigas feet (OPTIONAL)
• 10 cups water
• 10 cloves garlic, minced or pressed
• 2 teaspoons ground cumin
• Chile PurAe (recipe follows)
• 3 large cans (29 ounces each) white or yellow hominy, drained
• Chile PurAe (recipe follows)
• Discard stems and seeds from 9 large dried red chiles (either New Mexico or California) in a bowl with 3-1/2 cups warm water. Let stand until softened (20 to 30 minutes). Discard all but 1-1/2 cups of the liquid. In a blender or food processor, purAe chiles with liquid until smooth, scraping sides of container once or twice.

1. In an 8 to 10 quart pan, combine tripe, pigs feet (optional), water, onions, garlic, and cumin.
2. Bring to a boil over high heat; reduce heat, cover, and simmer until tripe is very tender ( 6 to 7 hours ).
3. PRESSURE COOKER METHOD: Place tripe and pigs feet and the rest of the ingredients and cook at high pressure for 55 minutes.
4. Meanwhile, prepare Chile PurAe, set aside.
5. Skim and discard fat from liquid.
6. Lift pigs feet from pan; discard bones and fat.
7. Cut meat into chunks and return to pan with purAe and hominy.
8. Season to taste with salt.
9. Bring to a boil; reduce heat, cover, and simmer for 30 minutes.
10. If made ahead, cool, cover, and refrigerate for up to 2 days; reheat before serving.
11. Pour soup into bowls; offer garnishes to add to individual servings.

beef tripe, pigas feet, water, garlic, ground cumin, white, red chiles

Taken from cookeatshare.com/recipes/menudo-32010 (may not work)