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Menudo Estilo Norteno

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      Title: MENUDO ESTILO NORTENO
 Categories: Soups, Mexican
      Yield: 6 Servings
 
      1    Calf's foot (1 to 1-1/2 lb)
      4 qt Water
      2 lb Honeycomb tripe
      3 lg Chiles anchos
      1    Large onion
      2    Canned, peeled green chiles
      3    Cloves garlic, peeled
  1 1/2 c  Canned hominy
      6    Peppercorns
      1 ts Oregano
      2 ts Salt, or to taste
 
  Cut the calf's foot into four pieces.  Cut the tripe into small
  squares. Put them into the pan with the onion, garlic, peppercorns,
  salt, and water. Cover and bring to a boil. Lower the flame, open the
  windows(!) and simmer uncovered for about 2 hours, or until the tripe
  and foot are just tender but not too soft. Meanwhile, toast the
  chiles anchos well on a dry skillet, turning them from time to time
  until the skin is charred. Slit them open (wearing rubber gloves, if
  you like keeping your skin) and remove the seeds and veins. Grind
  them dry to a fine powder. Add it to the pot as the meat is cooking.
  Remove the pieces of the calf's foot from the pan, and when they are
  cool enough to handle, strip off the fleshy parts. Chop them roughly
  and return them to the pan.  Add the hominy and continue cooking the
  menudo slowly, still uncovered, for another two hours. Adjust the
  salt to taste. Sprinkle with oregano and serve.
 
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