Kevin Cleek <kjcleek@earthlink.net>
BBQ List
12/21/01
His salvdorian wife's recipe. 
                                                              
Since someone asked:

Elisas Menudo

2 to 3 pounds honeycomb tripe
1 28 oz. can Las Palmas Salsa de Chile Colorado
1 28 oz. can hominy
4 quarts beef stock
1 cup diced yellow onions
3/4 cup diced celery
2 whole diced carrots
4 cloves minced garlic
1 tbs dried oregano
1 tbs dried basil
2 whole calfs feet
 cup lemon juice


Wash tripe thoroughly in running water, removing all fatty and
connective tissue.  Tripe should be squeaky clean to the touch.  Place
cleaned tripe in a bowl containing a strong lemon juice-water solution.

While tripe is marinating in the lemon water, dice the onions, celery
and carrots.  Mince the garlic.  Then remove the tripe from the lemon
juice solution and cut into one-inch squares.

In an 8-quart stockpot, heat the salsa de Chile Colorado, then add the
cut tripe and cook on low to medium heat for about 20 minutes.  Add the
beef stock, vegetables, drained hominy, spices, garlic and calfs feet.
Stir to keep from scorching and bring to a slow boil.  Reduce heat and
simmer covered three to four hours.

Serve menudo with fresh diced onions, lemon wedges and dried oregano on
the side.


Makes me hungry just typing it.  BTW Elisa won't eat it, so that leaves
it all for me!  I can take three or four days to finish the six quarts
or so this makes, morning, noon or night, hangover or no.  keep surplus
refigerated.

Kevin
---------------

To add to "Elisa's Menudo" recipe I posted yesterday:

You may want to split the calf's feet and cut them crosswise as well
into serving pieces after the simmering time.  (Don't use a cleaver on a
cracked cutting board balanced on the sink.)  I don't care that much for
calf's feet (mother-in-law does), but the important part is that the
gelatin in the foot gives an absolutely necessary body to the broth.

Kevin
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Norm Corley <ncorley@otenet.gr>
BBQ List
12/21/01                                                             

This is the Greek version of Menudo.  It's a traditional dish for Easter,
but it's served at a lot of places as a hangover cure:

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Mageritsa (Easter Lamb Soup)
 Categories: Greek, Soups/stews, Lamb
      Yield: 8 servings

           Intestines, heart, lungs,
           & liver of 1 lamb.
           1 lamb's feet and tripe, opt
   1.00    Lamb's head (optional)
           Salt
   2.00    Lemons (juice only)
   1.00 sm Bunch scallions; chopped
   0.67 c  Chopped fresh parsley
   0.50 c  Chopped fresh dill
   0.25 c  Chopped celery leaves
   6.00 tb Raw long-grain white rice
   0.50 ts Aniseed (optional)
           Freshly ground pepper
   3.00    Whole eggs
 
  Note: If using the lamb's head, wash it, then soak it in cold water for 3
  hours. Drain. Cut the head in half, using a sharp knife, and tie with a
  clean string.
  
  If using the lamb's feet and tripe, prepare as follows: If tripe is not
  parially cooked, cut open with a sharp knife and clean the inside
  thoroughly under running water. Put in a pan with cold salted water to
  cover and soak for 30 minutes, then drain and wash with cold water. Cut
  into small pieces and put in a large soup pot with the lamb's feet. cover
  with cold water, and simmer until tender, adding salt to taste during the
  last minutes of cooking. Cube the tripe, remove the meat of the feet from
  the bones, and add to the mageritsa at the same time as the cut-up
  intestines, adjusting the liquid by adding more water.
  
  Clean the intestines thoroughly by turning them inside out, using a long
  skewer or stick (this turning will be quicker if the intestines are first
  cut into 2-foot lengths), then wash under cold running water until clean.
  Rub the intestines with salt and the juice of 1/2 lemon, rinse again in
  cold water and drain. Braid the intestines or tie the ends together with
  clean string. Put in a large soup pot with the lamb's head, if using, and
  cove with cold water. Bring to a boil, then lower the heat, skim, and
  simmer for 30 minutes. Remove the intestines, drain them, and cut into 1/4
  inch pieces with the scissors and set aside to add to the soup later. (Use
  the remaining portion of the head for another dish.)
  
  Bring the soup stock to a boil and add the scallions, parsley, dill, and
  celery leaves. Cut the heart, lungs, and liver into small bite-sized
cubes,
  and add them to the soup, and simmer for 15 minutes. Add the rice, cut-up
  intestines, aniseed, salt and pepper to taste and continue simmering until
  the rice is tender, approximately 15 minutes, adding more water as needed
  and the brains during the last few minutes of cooking.
  
  Half an hour before serving, bring the soup to a boil, then remove from
the
  heat and prepare the avgolemono: Beat the eggs for 2 minutes. Continue to
  beat, gradually add the remaining lemon juice. Then 1 to 2 cups of the hot
  soup by droplets, beating steadily, until all has been added. Add the
  avgolemono to the soup.  Stir over minimum heat until thickened.  Serve
  warm but avoid boiling the soup after adding the avgolemono.
  
  A richer Mageritsa can be made by sauteing the scallions in 3 tablespoons
  butter or oil before adding to the soup.
  
-----
 
Yeah I know Di, yeeeecccchhhhh.

Norm

Norm Corley
Athens, Greece

xxxxxxxx=============xxxxxxxxxxx

Subj:	SENORA MENUDO BLANCO
Date:	98-02-10 16:56:18 EST
From:	Tjassets
To:	MCUPTHE
CC:	Wivgary

2 pounds honeycomb tripe, cleaned
water
2 tablespoons vegetable oil
2 large onions, chopped
6 cups chicken stock
1 small calf's foot, cut in several pieces by your butcher, or a ham hock, a pig's foot, or 3/4 pound oxtails
1 tablespoon dried oregano, preferably Mexican
1/4 teaspoon fresh-ground pepper
salt to taste
16-ounce can hominy, drained

crushed chiles pequins, chiltepins, or chiles de arbol
chopped onion, minced fresh cilantry, and lime wedges, for garnish

Slice the cleaned tripe thin into bite-size pieces and place in a stockpot or large, heavy saucepan.  Cover the meat with cold water and bring to a rapid boil over high heat.  Boil the tripe for 30 minutes.  Drain the water from the tripe, discard it, and reserve the tripe.
Rinse and dry the stockpot, return it to the stove, and add the oil.  Warm the oil over medium heat and add the onions and garlic.  Saute until soft, about 3 to 5 minutes.  Add the stock, reserved tripe, and the calf's foot or other meat.  Reduce the heat to a very low simmer, cover, and cook the menudo for 3 hours.  Remove the pieces of calf's foot or other meat, discarding any bones or chunks of fat.  Shred the meat and reserve it.  Add the oregano, pepper, salt, and hominy.  Simmer for another 1/2 to l hour, until the stew is cooked down and the tripe is tender.  Expect it to retain a little chewiness.  Stir in the reserved meat and heat it through.
Serve steaming in large bowls, offering the chile and garnishes on the side so that the menudo can be customized to taste.  Accompany menudo with thick or thin flour tortillas and icy Mexican beer or, or for a late week-end breakfast, tequila Bloody Marys. The menudo will keep, refrigerated, for several days.

TECHNIQUE TIP;  The tripe used in menudo comes from the lining of one of the two beef stomach, chambers.  Try to get honeycomb tripe, the most tender of the varieties, which are all tough to varying degrees.  In some supermarkets, tripe comes already cleaned and may even be cut for menudo in the border region.  If this is not an option in your locale, clean the tripe as soon as possible because it perishes quickly otherwise.  Start a day in advance of the cooking.  Mix together l cup of kosher salt and l cup of inexpensive vinegar.  Pour about 1/3 of the mixture into a large bowl and add the tripe. Scrub the tripe vigorously with a brush for about 5 minutes. Chef Chris Schlesinger likens the process to washing a dirty shirt collar.  Rinse the tripe under cold running water and repeat the process two more times.  Transfer the tripe to a bowl and cover it with cold water.  Chill, covered, at least 8 hours, or up to twice that long. Change the water once about halfway through.
Menudo is brick red in most border areas, colored by the ample quanity of dried chile or chili powder cooked into it.   If you would rather have the Red menudo add the chile or chili powder to your taste.  You can also sprinkle the chili in the menudo at the table rather than cooked into the dish.
Hope this recipe turns out great for you.  As I stated before I haven't tried it yet.
If your interested in more mexican recipes I would suggest buying THE BORDER COOKBOOK by Cheryl Alters Jamison and Bill Jamison.  Everything I have tried has been absolutely delicious.  Bet this will be too!!!!!!!