Red Menudo | PBS Food

Name: Red Menudo | PBS Food
Ingredients: ½ pound dried hominy (also called giant white corn; maíz mote pelado); 1 head garlic, cut horizontally in half, loose papery outer layer removed; 1 white onion, halved; 3 ¾ teaspoons kosher salt, or more to taste; 3 pounds beef tripe, preferably equal parts honeycomb tripe and book (bible) tripe; 2 pounds calves’ feet, cut into 2 to 4 pieces; ½ cup white vinegar; 1 teaspoon dried oregano; 15 sprigs fresh mint, tied with kitchen twine; 6 quarts water; 4 dried colorado or guajillo chiles, or a mix, stemmed and seeded; 2 garlic cloves, peeled; ½ teaspoon cumin seeds, lightly toasted; ½ teaspoon coriander seeds, lightly toasted; 2 cups coarsely chopped fresh mint leaves; 2 cups coarsely chopped fresh cilantro, leaves and upper stems; 1 cup ﬁnely chopped white onion; 5 or 6 limes, halved; Ground or crushed dried chiltepín chile or dried chile piquín or chile de árbol; Dried oregano; Warm corn tortillas, corn tostadas, or crunchy bread for serving (optional)

food-develop.console.pbs.org

Menudo, a traditional Mexican soup made with beef stomach in broth with a red chili pepper base, is a delicious recipe to taste test if searching for a…

View full recipe on food-develop.console.pbs.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at food-develop.console.pbs.org.

Share this recipe:

Ingredients

½ pound dried hominy (also called giant white corn; maíz mote pelado)
1 head garlic, cut horizontally in half, loose papery outer layer removed
1 white onion, halved
3 ¾ teaspoons kosher salt, or more to taste
3 pounds beef tripe, preferably equal parts honeycomb tripe and book (bible) tripe
2 pounds calves’ feet, cut into 2 to 4 pieces
½ cup white vinegar
1 teaspoon dried oregano
15 sprigs fresh mint, tied with kitchen twine
6 quarts water
4 dried colorado or guajillo chiles, or a mix, stemmed and seeded
2 garlic cloves, peeled
½ teaspoon cumin seeds, lightly toasted
½ teaspoon coriander seeds, lightly toasted
2 cups coarsely chopped fresh mint leaves
2 cups coarsely chopped fresh cilantro, leaves and upper stems
1 cup ﬁnely chopped white onion
5 or 6 limes, halved
Ground or crushed dried chiltepín chile or dried chile piquín or chile de árbol
Dried oregano
Warm corn tortillas, corn tostadas, or crunchy bread for serving (optional)