MENUDO NORTEÑO 6 servings

INGREDIENTS

FOR THE MENUDO

6 l (6 1/3 qt) water
1

raw beef leg with bone, clean and cut into 4 pieces, lengthwise
1 kg (2 ¼ lb) raw tripe (menudo), cleaned
1 head of garlic, unpeeled, in halves
1 white onion, coarsely chopped
2 fresh bay leaves
3 sprigs fresh thyme
3 sprigs fresh marjoram
1 kg

of pre-cooked cacahuazintle corn for pozole, clean and rinsed
salt to taste

TO SERVE

½

cup fresh cilantro (leaves only), finely chopped
8

green onions, finely chopped (including some of the green)
ground chiltepin or piquin chile to taste
dried oregano to taste
4 limes, halved and seeded

PROCEDURE

Heat water in a pot over high heat. When the water boils add the leg, garlic, onion and herbs; cook over medium heat for 10 minutes. Constantly skim the surface of the cooking liquid. Add tripe and reduce heat. Remove the leg when tender but firm; let cool and set aside.
Add the corn and continue cooking without adding salt, otherwise corn will not pop, and will harden. Finish cooking when tripe is tender but firm, and the corn has popped. Set aside tripe, garlic, onion and herbs. Peel the meat from the bone; cut it, and the tripe, into bite-sized pieces. Return both to the pot with corn.
Season.
Serve hot in deep bowls or pozolero plates, garnish with cilantro, green onions, chile, oregano and lime.

GLOSS

In Mexico, as in other parts of the world, hearty preparations made of broth, vegetables and different meats are a meal in themselves, served in bowls and containers, with only a spoon needed to enjoy. Among others, these hearty stews include a number of different pozoles, soups and potpourris, mole de olla and not least of all, menudo norteño.

Products

Cacahuaz(c)intle corn