Oct 19, 2003, 10:38 AM
Post #5 of 9
I am currently going through menudo withdrawal. We had a neighbor who for many weeks took our orders and delivered wonderful, hot menudo with all the trimmings directly to our door every Saturday morning. About two weeks ago she quit doing it. I suspect it was costing her more to make than she could reasonably charge. Anyway, I need a menudo fix and am going to try it myself, even if it means staying up all Friday night watching it bubble over my tire-rim brazier.
I have several recipes in popular cookbooks, but I am really not sure how to prepare the tripe itself. I have read that tripe here in Mexico needs much more preparation prior to cooking than tripe in the US. (Not that I ever cooked tripe in the US!) The grocery stores in my area sell it in large frozen bricks similar to a block of lard.
Hope you guys can help me out soon.