Recipe courtesy of David Courtland
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Total:
6 hr
Prep:
1 hr
Inactive:
2 hr
Cook:
3 hr
Yield:
12 servings
Level:
Intermediate
Total:
6 hr
Prep:
1 hr
Inactive:
2 hr
Cook:
3 hr
Yield:
12 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Wash tripe thoroughly. Remove the excess fat from the tripe and cut it into bite-sized pieces. Rinse the hominy well in a colander under running water. Wash the pigs feet well also.

Combine all ingredients, except for garnishes, in a large pot with enough water to cover. Bring to a boil, and then reduce heat to low and simmer slowly until hominy opens and is cooked. Do not overcook. Skim the excess fat from the surface. It is best if you can refrigerate the Menudo in order to remove all of the grease.

Ladle into bowls, and garnish with additional fresh cilantro, chopped green onions, minced pequin chiles, and lemon wedges. Serve with toasted bolillos (a Mexican bread made with corn flour).

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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