"Old Magic1" > wrote in message
...
> From: "Richard Lee Holbert" >
> Sent: Saturday, May 21, 2005 10:39 PM
>
> Source: Better Homes And Gardens Mexican Cookbook
>
> Menudo (Tripe Soup)
>
> 2 pounds honeycomb tripe
> 1 (1-1/2-pound) veal knuckle
> 6 cups water
> 3 medium onions, chopped (1-1/2 cups)
> 2 cloves garlic, minced
> 2 teaspoons salt
> 1/2 teaspoon coriander seed
> 1/4 teaspoon dried oregano, crushed
> 1/4 teaspoon crushed red pepper
> 1/4 teaspoon pepper
> 1 (15-ounce) can hominy
> Pequin chiles or crushed red pepper
> Lime wedges
>
> Cut tripe into 1-inch pieces.
> Place in a Dutch oven with veal knuckle, water, onions, garlic, salt,
> coriander, oregano,
> the 1/4 teaspoon crushed red pepper, and pepper.
> Simmer, covered, for 3 hours till tripe has a clear, jellylike appearance
> and veal is
> very tender.
> Remove veal knuckle from pot. When cool enough to handle, discard bones;
> chop meat and
> return to soup.
> Add undrained hominy; cover and simmer 20 minutes longer. Serve with
pequin
> chiles or
> crushed red pepper to taste.
> Garnish with lime wedges.
>
> About this recipe: When eaten with plenty of extra hot pepper, it is
reputed
> to cure
> hangovers.
>
> Yield: 8 to 10 servings.
>
> --
> Old Magic 1
>
This is a traditional 'soup' usually available early morning starting at
around 2 AM as a means of starting the sobering process or getting the
energy to get to work. The really hot chile de arbol salsa is added to suit
one's taste and the hotter the faster the recovery.

The chile tricks the body into thinking your mouth is on fire and
immediately triggers a shot of endorphin which is the body's natural pain
killer and acts much like morphine. It's the same thing that happens to
joggers and other athletes in what they call their 'second wind'. And it can
become somewhat addictive.

Wayne
www.pueblaprotocol.com