The quintessential hangover / stomach ache cure, and pretty darn delicious!
Featured in Top Chef Masters, Season 1, Episode 3, this recipe was created by Cindy Pawlcyn, the executive chef and owner of three Napa Valley restaurants: Cindy's Backstreet Kitchen, Go Fish, and Mustards Grill.
HOT and SPICY MENUDO
Rinse tripe well and drain in several changes of cold water.
Put in a pot with lemon juice and salt. Add cold water to cover and bring to full rolling boil. Drain, chill and when cool enough to handle, dice in bite sized pieces. Add onion, bay leaf, and saltwater (just to cover) with tripe. Put together in a pressure cooker - bring up to pressure #2 on the modern ones over high heat, reduce to simmer and cook 1 hour and 10 min.
While the tripe is cooking, de-stem (and if you want it milder deseed) chilies. Place on baking pan and bake 350 for 5-7 minutes. Careful not burn; this will be aromatic and hot. Put in sauce pot and cover with chicken or light beef/veal broth. Let soak until chilis are very tender. When tender, blend dried/soaked chilies and stock. In large soup/stock pot saute onions, Pasilla chiles, and jalapenos in grapeseed or canola oil. Stir often. Add chilies, broth, cumin, bay leaves, Mexican oregano, hominy corn. Bring to boil and skim often.
When tripe has cooked, add blended chilies mix, let cook together at least 45 minutes - slowly; longer is better if you are not in a competition.
Arrange on attractive dishes. When serving you can do all the garnishes or let your guests do their own. I often mix cabbages, radishes, chilis and cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (128g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 11 (22%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 9.8mg||0 %|
|Potassium 365.2mg||10 %|
|Total Carbohydrate 10g||3 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 6.2g|
|Protein 1.9g||3 %|
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Calories per serving: 50
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