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Menudo Rojo

As a fitting end to the holiday season: great food & wine, good friends, and premium time with the family, I offer you my preparation of Menudo Rojo, a red chile, tripe stew thickened with gelatin from a cow's hoof and fortified with hominy, the lye-treated corn from which masa, the dough for corn tortillas, is made. Though it makes a good, hearty meal anytime, Menudo Rojo is especially popular on Sunday for a very simple reason: it is high in the B vitamins & enzymes said to mollify the troubled stomach for those who have, perhaps, overindulged the night before.

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