If you’ve never tried tripe, New Year’s Day presents the perfect opportunity. That’s the traditional time to eat menudo, the spicy tripe stew that’s said to banish hangovers. Beer Table chef Julie E. Farias grew up on the stuff in San Antonio, Texas, where her family serves it at their meat market. She plans to revive it this New Year’s, with Reissdorf Kölsch serving as hair of the dog.
Julie E. Farias’s Menudo
5 pounds honeycomb tripe, cleaned (available at Pino’s Prime Meats)
1 small yellow onion, peeled
1 head garlic, top trimmed
Half of a calf’s foot (at Pino’s; ask to have it cut horizontally into approximately 1 1/2-inch pieces)
1/4 cup chili powder, or more for a spicier taste or darker color
1 1/2 tablespoon salt, or to taste
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
11/2 tablespoon dried oregano
2 30-ounce cans hominy, drained
White onion, chopped
(1) Cut tripe into large pieces, then into thin strips. (2) Prick yellow onion, lemon, and garlic with a fork several times, then wrap them in cheesecloth with the calf’s foot and tie with twine. (3) Put in a large soup or stock pot and cover with 6 quarts of water. Bring to a boil, then add tripe. Reduce heat and simmer, stirring occasionally and skimming the surface scum but leaving the layer of fat. After 3 hours, add spices and hominy. Add more water to cover if necessary and adjust seasoning to taste. Simmer for 1 more hour, until the tripe shrivels up and develops a gelatinous texture. Remove cheesecloth. Serve menudo in bowls garnished with white onion, a wedge of lemon, and a sprig of cilantro, and warm tortillas on the side. Serves 8 to 10.