MEXICAN MENUDO

Mexican Menudo image

Provided by Skip Davis

Time 3h15m

Number Of Ingredients 11

3 lb tripe
3 lb nixtamal (hominy) frozen, not canned
3 lb fresh pig's feet cut in quarters
1 large onion,diced
1 bunch green onions,cut in 1/4 " pieces
1 bunch cilantro,chopped
2 Tbsp oregano
1 Tbsp freshly ground black pepper
1 Tbsp red pepper flakes
1 whole head of garlic broken into cloves
2 Tbsp salt or to taste

Steps:

1. Wash tripe thoroughly, remove excess fat and cut into bite sized pieces, wash Nixtamal and pigs feet well and combine all ingredient in a large pot with enough water to cover.
2. Bring to a boil and simmer slowly until corn opens and is cooked (not overcooked). Skim off grease. It is best if you can refrigerate it in order to remove all grease.
3. Serve with fresh cilantro, chopped green onion, chiltepin, lemon or lime wedges and toasted bolillos.
4. A bolillo is a type of savory bread traditionally made in Mexico, where it originates. It is a variation of the baguette.
5. The chiltepin red hot pepper has been called the "mother of all peppers,". It is thought to be the oldest known of the Capsicum genus, as well as the hottest wild variety in the Americas even hotter than the habanero