Dude, your killin me. I've got a million things planned for tomorrow, and there is no way I can get out of it.
I've been craving menudo too...
Arte: You and your Beautiful Lady need to take a break and come out riding with us for menudo, we'll only be gone 3 hours!!
Here's the recipe Los Hermanos uses for their menudo. It's a same recipe throughout Mexico States of Chihuahua y Sonora!
Menudo, Sonora y Chihuahua Style
Ingredients
3 lbs honeycomb tripe: Tripa de la Vaca
Water
2 pigs’ feet, split
2 cloves garlic, crushed
2 bay leaves
1 large onion, diced or sliced thin
Salt and pepper to taste
2 sprigs fresh mint
2 jalapeño peppers
1 29-ounce can white hominy, drained
Dried oregano, chopped onion, dried chili
flakes, lemon wedges
Cooking Instructions
1. Cut the tripe into 1-inch squares. Rinse the tripe well. Put it in enough water to cover.
2. Add the pigs’ feet, garlic, bay leaves, and onion and about 1 tbsp salt and a few grinds
of pepper. Sprigs of mint and jalapeño peppers can go in at this time.
3. Cover the pot and simmer for 1-1/2 to 2 hours, until the tripe is done to your taste. I
like mine still a bit on the chewy side, but it can be cooked tender or even mushy, if you
prefer.
4. Remove the bay leaves, chilies, and mint. Add the hominy and simmer for an
additional 15 minutes. Taste for seasoning and add more salt and pepper if needed.
5. Serve in large bowls, with small bowls on the side filled with the condiments, which
can be sprinkled on top, and a bowl of lemon wedges for those who would like to
squeeze on a little lemon juice.
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