Check out any available sources on the food and cuisine of Puerto Rico.
Menudo is pretty popular dish there.
[:D]Menudo around the San Antonio area is made with just tripe.
None of the mexicans i know here at work mention anything about using a calf or pigs foot in making it.It is also red menudo here,haven’t seen any white.
Rick Bayless’s Authentic Mexican has just one recipe for Menudo Rojo, which he says he got in Tampico. Along the Gulf Coast, Menudo is called mondongo, he says. The recipe calls for one small cow’s foot or one medium pig’s foot, split lengthwise, plus 1 pound of marrow bones. "Though most people associate menudo with Northern States (where it frequently is made without the red chile and with the addition of hominy), versions of this hearty soup show up everywhere.’
Wikipedia says there is a Phillipine soup called menudo which is quite different.
Not much meat on the foot, unless like an aged Chinese person you seek tendon and cartilage, but it adds strength to the stock. In Cuisines of Mexico the directions call for it to be cut into four pieces by the butcher.
I’ve never heard of it with calve’s foot but always with hominy and tripe and a light red sauce.
I hunted briefly in roadfood.com without getting an answer and then in Diana Kennedy with no luck. Then I wondered where to put this: Soups, Mexico, International, etc.
How many well recognized and differentiated variations of menudo are there and can they be traced to a specific area in Mexico or to a point along the border?
For openers, I’ve had or heard of red and white, and with / with out hominy, and with / with out calve’s foot, although I’m not not sure they all can be properly be called variations. Cuisines of Mexico has a recipe only for a red with hominy and calve’s foot.
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