Subject: Menudo
From: Unicorn (unicorn@indenial.com)
Date: Tue Aug 22 2000 - 13:26:16 EDT
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F O O D F U N N Y
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Here's a true food funny about my kind of kid, thanks to reader Judy
Gaines of Odessa, Texas.
When my younger daughter was around 5 or 6 years old, I tried to get
her to eat a good breakfast. I tried everything - eggs (fried,
scrambled, poached), omelets, sausage biscuits etc. All she and my
other daughter really wanted was something like doughnuts or Pop
Tarts.
One day my younger daughter finally came to me and said, "Okay,
Mother, I will eat eggs." Surprised at this comment, I asked her how
she wanted her eggs. She quickly, confidently replied, "I want them
in brownies."
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T O D A Y ' S R E C I P E
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This dish is often served for breakfast in Mexico, where it is
believed to have restorative powers for those who have overindulged
the night before.
Menudo
2 lb (1 Kg) beef tripe
2 pig's feet
8 cups (2 L) water
6 ears of corn
6 scallions (spring onions), green and white parts, chopped
1/2 cup (125 ml) chopped fresh cilantro (coriander leaves)
Salt and freshly ground pepper to taste
Garnishes: chopped fresh oregano, lemon and lime wedges,
hot pepper flakes, chopped onion
Combine the tripe, pigs feet, and water in a large pot and bring to a
boil over high heat. Reduce the heat and simmer covered for 3 hours.
Allow the pot to cool and remove the meats. Cut the tripe into thin
strips and remove the bones from the pig's feet. Return the meats to
the stock. Cut the corn from the cobs and add it, along with the
scallions, coriander, salt, and pepper, to the stock. Bring to a boil
and cook for 5 minutes. Serve with garnishes for diners to help
themselves to. Serves 6 to 8.
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