Thanks Wilderness for sending me the recipes, and here they are folks.. Please note, I have not made these and have no personal views on how these recipes are but I like what I am reading 🙂
Menudo
2 1/2 Pound Tripe
1/2 Calf’s foot
1/3 Cup Vinegar
Cold water
2 Cloves garlic
1/2 Small Onion
3 Quart Water (approx.)
Salt
1−1/2 Cup Hominy
Red Chile Puree (see below) OR 1 cup canned red chile sauce
Finely chopped green onions
Chopped cilantro leaves
Lemon wedges
Corn tortillas, heated
Red Chile Puree:
8 California chiles (1/4 lb)
2/3 Cup Water
Scrape off any fat from tripe. Cut tripe into 1−inch squares. Place tripe
and calf’s foot in a large bowl. Add vinegar and cold water to cover
generously. Let stand 3 hours. Drain. Rinse tripe and calf’s foot
thoroughly. Place in a large pot. Add garlic and onion. Pour in water to
cover ingredients plus 1 to 1 1/2 inches, about 3 quarts. Add salt to taste.
Bring to a boil; reduce heat. Cover and simmer about 6 hours or until tripe
is tender. After 1 hour, skim foam from surface of soup. Skim again as
needed. Add more water if liquid evaporates. Prepare Red Chile Puree. Add
hominy and Red Chile Puree during last hour of cooking. Ladle into large
bowls. Serve chopped green onions, cilantro, lemon wedges and hot corn
tortillas separately. Makes 10 to 15 servings. Red Chile Puree: Remove stems
from chiles. Break chiles open and rinse out seeds. Place in a saucepan with
water to cover. Bring to a boil. Continue to boil until chiles are softened,
about 5 minutes. Drain; discard water. Place chiles in blender; puree. Add
enough water to make puree the consistency of tomato sauce. Press pureed
chiles through a sieve to remove bits of peel. Makes about 1 cup. Variation:
Substitute 1 1/2 cups nixtamal (cooked dried corn) for canned hominy.
Combine with soaked tripe and calf’s foot, garlic, onion and water. Cook as
directed above.
Menudo 11
Paella
1 Chicken broiler, cut up
2 Cloves garlic
1/4 Cup Oil
1 Pound Raw shrimp
4 Sliced tomatoes
1 Pound Peas
12 Artichoke hearts
1−1/2 Cup Brown rice
6 Strands saffron
1 Cup Onion, diced
1 Green bell pepper, diced
1 Red bell pepper, diced
1 Teaspoon Paprika
1 Cup White wine
2 Cup Water
Brown chicken and garlic in oil; remove chicken to large casserole dish. Add
shrimp, tomatoes, peas and artichoke hearts to dish. In oil used to brown
chicken, sauté rice, saffron, onion, green and red bell peppers for 7
minutes. Add to casserole dish, sprinkle on paprika, and pour in wine and
water. Bake uncovered at 350 degrees for 1 hour, or until rice is ready.
Just another Day on the Farm 
Well, we tried tripe the other day at a Pho restaurant. It was … not a hit! LOL Mr D took a big piece of it and chewed and gagged it down and promptly lost his appetite.
I nibbled a small piece of it. I can’t say it was gross, just weirdly textured. There really wasn’t much taste at all. It was more like chewing on a piece of gristle.
LOL., even I don’t take peice big peice of it..I take well prepared, long slow simmered tiny peices along with whatever else is on the spoon per mouthful.. The dish makes a differnce.
Sounds to me, like it was the just done kind, raither then the simmer it till silky soft, which is not like chewing gristle, but more like a peice of properly cooked pasta..
Oh, so it does get softer? That’s good to know. This stuff … I couldn’t bite it off with my molars. I had to use my incisors to “snip” off a little piece. If it actually does soften, then, as I said, I certainly didn’t find it offensive.
Howdy FarmGal
funny thing you post this 😀 I just found the recipes last night while looking at some PDF recipes on my hard drive. I sent you those because of your recent posts on tripe and other innards. Since we are Canadian, most of us Love Mexican food so I hoped to actually send you something different.
Since I have a wee kitchen in a wee home, I had not tried this, hopefully you do like it if you make this. So far I have liked everything Mexican or TexMex that I have eaten.
Cheers and have a great FarmGal day.