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Menudo Estilo Norte#O

Menudo Estilo Norte#o recipe image
This Mexican breakfast features Calf's foot, Honeycomb tripe, Onion, Clove; peeled, Peppercorns. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 1247.4
Dietary: Gluten-free, Vegetarian
Description
This Mexican breakfast features Calf's foot, Honeycomb tripe, Onion, Clove; peeled, Peppercorns. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 1/2 pound Calf's foot
  • 2 pound Honeycomb tripe
  • 1 lg Onion
  • 3 Garlic Clove; peeled
  • 6 Peppercorns
  • 2 teaspoon Salt; or to taste
  • 4 quart ;Water
  • 3 lg Chiles ancho
  • 2 Green Chiles, canned peeled
  • 1 1/2 cup Hominy, canned
  • 1 teaspoon Oregano
Directions
  1. 1
    Approx.
  2. 2
    Cook Time: 6:00 Cut the calf's foot into four pieces.
  3. 3
    Cut the tripe into small squares.
  4. 4
    Put them into the pan with the onion, garlic, peppercorns, salt, and water.
  5. 5
    Cover and bring to a boil.
  6. 6
    Lower the flame, open the windows(!) and
  7. 7
    simmer uncovered for about 2 hours, or until the tripe and foot are just tender but not too soft.
  8. 8
    Meanwhile, toast the chiles anchos well on a dry skillet, turning them from time to time until the skin is charred.
  9. 9
    Slit them open (wearing rubber gloves, if you like keeping your skin) and
  10. 10
    remove the seeds and veins.
  11. 11
    Grind them dry to a fine powder.
  12. 12
    Add it to the pot as the meat is cooking.
  13. 13
    Remove the pieces of the calf's foot from the pan, and when they are
  14. 14
    cool enough to handle, strip off the fleshy parts.
  15. 15
    Chop them roughly and return them to the pan.
  16. 16
    Add the hominy and continue cooking the menudo slowly, still uncovered, for another two hours.
  17. 17
    Adjust the salt to taste.
  18. 18
    Sprinkle with oregano and serve.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1247.4kcal
% Daily Value *
Total Fat 12.0g19%
Saturated Fat 2.6g13%
Cholesterol 76.5mg26%
Sodium 11293.9mg471%
Total Carbohydrate 287.6g96%
Dietary Fiber 39.5g158%
Sugars 192.4g
Protein 43.6g88%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: ancho, boiling, breakfast, calfs, canned, chiles, clove, estilo, foot, hominy, honeycomb, menudo, mexican, norteo, onion, oregano, peeled, peppercorns, salt, simmering
Read it online: https://www.chefs-mate.com/recipe/menudo-estilo-norteo/