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There are a lot of us who are happy you are around!

I was trying to find a recipe on Menudo the Salvation for the hung over! (Even if I don't drink!)

I now I know what Tripe is that white stuff that look like fat. For over 30 years I wondered what it was. Now I know with ingriedence you can use other meat or veg.

Is it hot I like hot and spicy! I like to know the things that give body, heat, spicy! I don't like sweet!

Menudo(meh-noo-doh)Tripe and Hominy Soup

Menuedo is a soup of tripe and corn in some form, usually nixtamal made from dried corn. Canned hominy makes a good substitute.
The soup traditionally is served on Christmas or New Year's eve-or any other evening when over-celebration might cause that morning-after feeling. Some Mexican men out on the town stop at all-night cafes for a Menudo nightcap, because a bowlful is said to be good preventative medicine for hangovers.

Menudo Seasoning

makes approximately 7 cups
1 cup chili Powder

1 cup Italian seasoning

1 cup garlic granules

1 cup dried onion flakes

½ cup chopped dried orange peel

½ cup ground cumin

½ cup dry powdered mustard

½ cup dry cilantro flakes

½ cup Mexican oregano flakes

½ cup salt

½ cup sugar

¼ cup crushed cinnamon flakes *

¼ cup crushed nutmeg *

¼ cup cumin seeds

Mix all ingredients together and store in a jar with a tight lid. You probably won’t find either crushed cinnamon or nutmeg. Break cinnamon sticks up with a hammer and if they are still to large, pulse them in the blender. You can wrap whole nutmegs in a cloth and crush them with a hammer as well.

Midnight Christmas Eve Supper menu includes this dish(see Menu to follow).
5 lbs. tripe
1 large veal knuckle
4 cloves garlic
1 Tblsp. salt
2 cups of chopped onions
1 tsp. of minced cilantro(also called fresh coriander or Chinese parsley), optional
1 Tblsp. chile powder(or to taste) or 1 can(4oz.) California green chiles, seeded and chopped
1 gallon water
1 large can(1 lb. 13 oz.) whole hominy
2 Tblsp. lemon juice
2 cups chopped green onions
1 1/2 cups chopped cilantro or fresh mint (or 1 cup dry mint leaves)
Cut tripe in oblong pieces or slivers. Put in a large ot along with the veal, garlic, salt and bulb onion, cilantro, chile powder and water. Cover and simmer for about 6 hours, or until tripe is tender, adding more water if necessary.
Add hominy and heat; then add lemon juice and serve with chopped green onions and cilantro or mint. Serves 6 to 8.