MENUDO ..Mexican Style Tripe Soup.A Classic Recipe

This fabulous soup is usually served on Saturday and Sunday mornings, in Spanish neighborhoods in and around Los Angeles.. as a "cure for hangovers".
I love this soup and it has to be accompanied with fresh limes, chopped cilantro, scallions.
And lots of fresh baked bread.

This makes 10-12 servings which can be frozen

2 1/2 pounds beef tripe, well washed and cut into 1 inch pieces
3 pounds beef shanks split (beef feet)
10 cups water
2tbsp dried oregano
2 cups chopped onion
15 cloves garlic smashed and minced
4tsp ground cumin
sea salt (2 tbsp)
In a very large saucepan (8-10 qts)  add the water and all above.

Bring to boil then cover and simmer 6-7 hours or until the tripe is tender.
Skim and discard the fat from surface of soup.
Carefully strain the soup into another pan.
Remove all the bones from the meat, and cut the meat into bite sized pieces.
return the tripe and beef pieces to the soup...(discard the bones and any meat fat)

Add the drained and washed hominy ( 3 x 29oz cans) and  Chile puree (recipe below).
Check seasonings and bring to boil...simmer cover for 45 mins-1hour.
This may be served as is or cooled down and chilled to be heated and served the day after (when more fat will rise and solidify for easier removal)

Chile puree (recipe follows) 

Discard the seeds and stems from 9 large, dried  New Mexican or Californian chiles  and place in a bowl and cover with 3 1/4 cups warm water..leave for 30 mins to soften.
Discard all but 1 1/4 cups of water , add 1 cup sliced onion and blend until smooth.
Strain before adding to the soup.

Garnishes for the soup: served in small bowls

lime/lemon wedges
1 cup minced scallion or onion
pickled jalapeno Chile's
crushed red pepper flakes
minced cilantro
Fresh seeded green jalepeno peppers
Good crusty bread/tortillas