Menudo ranchero

A Sunday morning poultice, no matter what happened the night before.


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Alex Espinoza
February 14, 2001 1:05AM (UTC)

Use 5 pounds of tripe.

Cut away excess fat from the tripe and then cut into medium to small cubes. Wash cubes thoroughly with cold water and then soak them in water for approximately half an hour.

Take a bundle of the green stalks of a scallion and rub against lining to add flavor. Repeat this step three times.

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Take a large soup pot and fill half of it with water. Add tripe, half an onion, a whole head of garlic, two tablespoons of salt (add more to desired taste) and a 6-pound, 10-ounce can of white hominy. Boil for approximately two hours.

Take a bag of prepackaged California chilis and remove seeds and stems. Rinse in cold water.

Fill a medium saucepan with water. Add four garlic cloves and chilis. Bring to a slight boil. Remove from heat.

Pour into blender and blend until liquefied.

Pour the chili mixture into the soup pot with the menudo. Bring to a boil. Serve hot with flour or corn tortillas. Add chopped onions, and two or three drops of lemon juice for taste.


Alex Espinoza

Alex Espinoza is a recent graduate of the U.C.-Riverside creative writing program. He has published a collection of nonfiction in the Chicano Chapbook Series edited by poet Gary Soto.

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