Yields: 12 servings
Prep time: 30 min
Cook time: 8 hr

Ingredients

2 calves feet*
5 pounds tripe*
3 medium-size onions, minced
4 cloves finely-minced garlic
1 tablespoon dried oregano
2 teaspoons coriander seeds
3 tablespoons red chile powder
3 cups whole frozen or canned hominy**
1/8 cup chopped fresh cilantro for garnish
2 large lemons, cut into wedges
1 medium onion, diced for a garnish
Diced green onions
Salt and Pepper
* Tripe comes from the market already cleaned and the calves feet simply have to be washed well.
** Hominy refers to corn kernels without their germ and their hull or bran. Hominy can be served whole or ground.

Method

Wash the calves’ feet well and place in a large pot or cast iron Dutch oven. Cover with water and cook over medium-low heat for 1 hour.

Wash tripe thoroughly and cut into 1 to 2-inch square pieces. Add these to the calves feet after the hour has passed; add onions and garlic.

Place the oregano and coriander seeds in a cheesecloth bag and tie loosely; add the bag to the pot. Add the red chile powder. Simmer the mixture over a low to medium heat for approximately 6 to 7 hours, or until the tripe is tender. Add the hominy and cook for another hour; remove from heat.

Ladle hot menudo into bowls. Garnish with diced onion, cilantro, lemon wedges, and/or green onions as garnish.

NOTE: Menudo will keep several days in the refrigerator and freezes fairly well.

Makes about 12 servings.

















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1 c. chocolate biscuit (cookie) crumbs
1/2 c. melted butter
1/4 c. instant coffee granules
8 Tbsp. One Barrel rum
3 eggs, separated
1 tin condensed milk
1/2 c. icing sugar
1/4 tsp. cream of tartar
1/2 c. caster or granulated sugar
1 Tbsp. brown sugar (optional)

Preheat oven to 375 degrees. Mix the cookie crumbs with the melted butter and press into a pie dish with your fingers. Bake for 8 minutes, remove and cool completely.

[b]FILLING


Mix coffee granules into the rum until they are dissolved, set aside. Beat yolks with the condensed milk until light and fluffy. Stir in the icing sugar and the rum and coffee mixture. Pour into the pie crust and put into a preheated oven, 350 degrees for 30 minutes. Meanwhile, beat the egg whites, adding the cream of tartar, beat about 20 seconds.

When the egg whites are starting to form soft peaks, gradually add the 1/2 cup of caster or granulated sugar. Continue beating until the mixture forms stiff peaks. When your pie has had 30 minutes in the oven, take it out, turn up the temperature to 400 degrees. Spread or pipe the egg white mixture over the top, bake for five minutes. Allow to cool, then place in the refrigerator for three to four hours.

For extra luxury, serve with cream into which you have stirred a tablespoon of brown sugar and a tablespoon of rum.
Serves 6.