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|How many pounds of tripe needed for menudo for 275 persons?|
A typical Mexican recipe doesn't have pork and liver, it has tripe and calves feet' You do about 4-5 pounds of tripe and 2 calves feet (or 1 1/2 pounds beef or veal knuckle) for each 10 people.
This recipe was already posted in the menudo thread:
The toasted, ground fresh peppers are key; some cooks use a combination of other peppers such as ancho, arbol, dried Hatch (hot) chiles. It�s easiest to cut the tripe when it�s partially frozen. Refrigerate this soup overnight and reheat the next day, to allow the flavors to blend.
Ingredients for 120 generous servings
Some people soak the tripe in a mixture of 1 part vinegar to 8 parts water for about an hour before cooking.
Simmer the tripe for 1 hour covered with water. Drain off the water.
After you have started the tripe, in a separate pot, simmer the feet and marrow bones in a large pot with about 6 gallons of water, garlic cloves and onions for about 30 minutes at medium heat without covering. During this time, skim off and discard the foam that forms. Add the tripe and oregano and optional red pepper and cook for about 2 hours approximately until tripe is tender but firm (make sure you do not overcook). The liquid should cover all the bits- add more if needed.
You could also use roasters and set them on 185-200 degrees for about 6 hrs.
Remove the feet and marrow bones from the pot. Skim the fat that forms on top of the broth. Once the feet cool a little, remove the bones and chop the meaty parts; return to the pot.
While the meat is cooking, prepare the Guajillo broth. Toast the dried Guajillo peppers on a griddle over medium heat. Press them down with a spatula, slightly toasting them without burning them.
Place the toasted peppers in a bowl and cover with water. Let them soak for about 25 minutes until soft. After that, process them in the blender in batched; drain the peppers and place them in your blender with the rest of the garlic, a cup of the broth, and cumin if using. Blend until very smooth. Strain the sauce using a sieve and pour into the pot. Add the hominy. Simmer the broth for another 60 minutes, partially covered. Taste to season with more salt if needed.
Do not forget warm corn tortillas to soak in the broth. 2-3 per person, with about a tablespoon of butter per person.