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Sometimes Nasty Is Good
I love the nasty bits, which is why I am such a huge Anthony Bourdain and Andrew Zimmern fan. I absolutely love tripe, I grew up eating it Italian style in tomato sauce and over the years have had the pleasure of enjoying tripe in a variety of preparations. During the cold winter months I tend to eat more soup than usual, it just seems to warm me from the inside out which is quite welcoming when you are cold to the bone 90 percent of the time. It is the perfect food any time but even more so when the thermometer dips below freezing.There is a traditional Mexican soup that incorporates some of my favorite nasty bits; tripe and pigs feet. If you're lucky there are some restaurants that make their menudo with all assorted types of nasty bits which might gross most people out but for me it is pure taste bud heaven. Another traditional ingredient in this soup is hominy, which is dried corn that has been soaked in lye-water to remove the hull. The soaking causes it to swell and it is about three times the size of a normal corn kernel. Hominy comes in white or yellow depending on the corn they used, it has a strong unique flavor that is hard to describe but quite delicious and hearty.  This recipe I have used is very open to variation feel free to add more meats, chili's, herbs whatever you would like but it must have the tripe, pigs feet and hominy to keep it traditional....but there are no food police here so do with it what you will.Easy To Make Menudo 3 lbs. honeycomb tripe 2 pig's feet 2 lg. cans hominy 1 can enchilada sauce 48 oz. can chicken broth 6 large cloves of fresh garlic, crushed 1/4 c. dried oregano 1/2 tsp. of crushed red pepper or cayenne (may also chop up a jalapeno or one of your favorite hot peppers for added spice). Chopped white onion Salt to taste 1 Lime, cut into wedges Chopped fresh cilantro, for garnish as well as flavor 1 package of flour tortillas steam to soften or quickly run them over a hot flame. Tortillas are traditionally served with this soup instead of the usual crackers or bread used with other types of soup. Wash and cut honeycomb tripe into bite size pieces. Put in large soup kettle along with pig's feet. Cover with water and boil with garlic for about 30 minutes. Add all other ingredients except onion. Bring to a boil and turn down to simmer for about 3 to 4 hours. When cooked, serve in soup bowls, spooning fresh, chopped onion on top and a squeeze of fresh lime and a generous sprinkling of cilantro. This soup freezes very well so make extra to have on hand.  related searches : Sometimes
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