RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	19.1691
Energy (kCal)	844.557
Carbohydrates (g)	170.2958
Total fats (g)	11.2005
Fatty acids, total saturated 20:0 (g)	0.0007
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2229
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2474
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.2315
Tocopherol, delta (mg)	0.0138
Arginine (g)	0.8722
Proline (g)	1.5210
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.5823
Adjusted Protein (g)	0.0000
Cystine (g)	0.3497
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	32.0800
Copper, Cu (mg)	1.3398
Maltose (g)	0.0000
Zinc, Zn (mg)	11.1733
Total lipid (fat) (g)	11.2005
Vitamin K (phylloquinone) (g)	101.8335
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0273
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	40.8910
Folate, total (g)	71.0878
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	6360.9568
Energy (kcal)	844.5570
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0415
Fatty acids, total saturated 14:1 (g)	0.0018
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3222
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	27.7993
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1186
Vitamin C, total ascorbic acid (mg)	62.9605
Lutein + zeaxanthin (g)	2209.8642
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8534
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	443.5072
Fatty acids, total saturated 16:0 (g)	1.4082
Carbohydrate, by difference (g)	170.2958
Vitamin D (IU)	0.0000
Fructose (g)	2.7205
Fluoride, F (g)	4.0098
Aspartic acid (g)	1.4323
Tyrosine (g)	0.6198
Potassium, K (mg)	762.5950
Fatty acids, total saturated 12:0 (g)	0.0144
Vitamin A, RAE (g)	317.4228
Serine (g)	0.7204
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8371
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0007
Fatty acids, total saturated 22:0 (g)	0.0007
Fatty acids, total saturated 14:0 (g)	0.0200
Histidine (g)	0.4861
Isoleucine (g)	0.6373
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.8817
Water (g)	12376.4702
Fatty acids, total saturated 8:0 (g)	0.0070
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	3467.0788
Sodium, Na (mg)	3662.2138
Iron, Fe (mg)	8.9412
Energy (kJ)	3528.6948
Ash (g)	18.4039
Caffeine (mg)	0.0000
Glycine (g)	0.6021
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	4.7603
Fatty acids, total polyunsaturated (g)	4.9935
Vitamin E (alpha-tocopherol) (mg)	4.3151
Sucrose (g)	1.5568
Vitamin B-6 (mg)	0.6056
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0008
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.4234
Beta-sitosterol (mg)	0.0800
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0105
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	1.3800
Starch (g)	0.0000
Pantothenic acid (mg)	1.9007
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0007
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1711
Folate, food (g)	71.0878
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	2.6801
Stigmasterol (mg)	0.1200
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0153
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0004
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	50.3361
Fatty acids, total polyunsaturated 16:1 c (g)	0.0007
Fatty acids, total saturated (g)	1.7804
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	1365.2625
Fatty acids, total saturated 10:0 (g)	0.0101
Galactose (g)	0.0126
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.1536
Glutamic acid (g)	3.5004
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	6.1618
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	2.1354
Folate, DFE (g)	71.0878
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	33.5518
Tryptophan (g)	0.1113
Threonine (g)	0.5597
Fatty acids, total polyunsaturated 18:1 c (g)	0.0617
Manganese, Mn (mg)	2.1605
Protein (g)	19.1691
Cryptoxanthin, beta (g)	680.4345
Fatty acids, total saturated 18:1 undifferentiated (g)	2.6369
Betaine (mg)	0.9111
Phosphorus, P (mg)	452.1625
Tocopherol, gamma (mg)	0.8189

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a large pot, bring 1 gallon water to a boil. | 2. Place tripe in the pot, reduce heat, and simmer 2 hours. | 3. Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water. | 4. Continue to simmer tripe for 2 hours; drain. | 5. Pour remaining 1 gallon water into the pot with tripe, and bring to a boil. | 6. Stir in garlic and 1 chopped white onion. Season with salt, pepper, oregano, and red pepper. | 7. Reduce heat, and simmer 1 hour. | 8. Preheat the broiler. | 9. Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch. | 10. Remove from heat, slit lengthwise, and remove seeds. | 11. In a blender or food processor, blend the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat. | 12. Mix the hominy into the pot and continue cooking 1 hour. | 13. Serve with condiments as listed under ingredients. | 14. Menudo is at it's best made a day ahead of time to allow the ingredients to "marry.". | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	3	gallons	divided	0.0	0.0	0.0	0.0
tripe	2 1/2		cut	-	-	-	-
garlic clove	6		chopped	-	-	-	-
white onion	1		chopped	60.0	14.01	1.65	0.15
salt	1 1/2	1/2		-	-	-	-
black pepper	1	tablespoon	ground	17.319000000000003	4.4126	0.7169	0.2249
oregano	1 1/2	1/2	dried	3.975	1.0338	0.135	0.0642
red pepper cayenne	2	tablespoons	ground	33.708	6.0028	1.2731	1.8306
chili pepper	5			6.25	1.4781	0.3125	0.0312
chili pepper	6			6.25	1.4781	0.3125	0.0312
hominy	6	cups	canned drained	712.8	141.174	14.652000000000001	8.712
green onion	1/2		chopped sliced	9.585	2.0377	0.3444	0.1668
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
lime wedge				-	-	-	-
red pepper flake			crushed	-	-	-	-
oregano			dried	3.975	1.0338	0.135	0.0642
corn tortilla				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Menudo Rojo (Red Menudo)