It's Menudo Time

Menudo is a traditional Mexican soup made with tripe, beef stomach, hominy corn, onions chili pepper, garlic, cilantro and oregano. It is usually served  with tortillas. In the southwest the popularity of this dish in the Southwest surpasses that of Mexico. Restaurants sell it religiously on week-ends.
Menudo is traditionally served at important family reunions or other important social events. In our family, we serve it  for Christmas day brunch. In Spanish, the word menudo means small, even, thin pieces. Culinarily it refers to the small bite-sized pieces, into which the beef tripe is cut. Traditionally  the pata along with its tendons are cut and added to the cooking pot.

Menudo washed and cut into small peaces.

The bone marrow of la pata or hoof,  adds a delightful flavor to the menudo.

Tendons round out the  flavor and texture of the soup.

 As you probably gathered by now, this food was born out of necessity. Mostly eaten, in the old days, by the peasant population, while they labored in the fields. The well-to-do consumed the prime cuts of  animals. What was left over, the workers would take home to make menudo.

Preparing menudo can take five to six hours. Therefore, when I make it I know my home will be full of family and friends. Consequently, my preparation needs to be abundant. I use two separate pots one for the stomach the other for the feet and tendons, skimming the top of floating foam every few minutes until the broth is light and clear.

Once the the broth is clear you can begin adding your condiments:
 to each pot. Two medium size onions quartered, two heads of  peeled garlic,  one table spoon
 of dark pepper, one gallon of hominy corn and salt to taste.

After 2 to 3 hrs of boiling you have a decision to make, is it going to be red or white?

  for red, add red powdered chili  at this point. Or your guests can add their green

or red chili in their bowls.

Salsa preparation: onions, cilantro and chili. Limes are sliced  and place at the table,
along with dried oregano and diced cilantro.

For  menudo with  an extra kick you need these little red devils,
 crush a few and sprinkle them in your bowl. chile piquin.

mmm, mmm, good my brother-law giving his approval on the delicious result. Oh yes,
 chase it down with a fine Mexican beer.