Authentic Menudo Recipes

MEXICAN TRIPE SOUP (MENUDO) RECIPE

Steps:

• Gather the ingredients.
• In a large Dutch oven, place tripe, knuckle, water, onions, garlic , salt, coriander , oregano , crushed red pepper, and black pepper.
• Bring to a boil. Reduce heat and simmer, covered, for 3 hours, or until tripe has a clear, jelly-like appearance and veal is very tender.
• Remove veal knuckle from pot. When cool enough to handle, remove meat from bones, discard bones, and chop meat.
• Return chopped meat to soup, along with hominy.
• Bring to a boil, reduce heat, and simmer, covered, for 20 minutes longer.
• Portion into heated bowls and serve with pequin chiles or crushed red pepper to taste. Garnish with lime wedges.

MENUDO ROJO (RED MENUDO)

Steps:

• In a large pot, bring 1 gallon water to a boil. Place tripe in the pot, reduce heat, and simmer 2 hours. Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water. Continue to simmer tripe for 2 hours; drain.
• Pour remaining 1 gallon water into the pot with tripe, and bring to a boil. Stir in garlic and 1 white onion. Season with salt, pepper, oregano, and red pepper. Reduce heat, and simmer 1 hour.
• Preheat the broiler.
• Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch. Remove from heat, slit lengthwise, and remove seeds. 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.
• Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice.

MEXICAN MENUDO

Steps:

• 1. Wash tripe thoroughly, remove excess fat and cut into bite sized pieces, wash Nixtamal and pigs feet well and combine all ingredient in a large pot with enough water to cover.
• 2. Bring to a boil and simmer slowly until corn opens and is cooked (not overcooked). Skim off grease. It is best if you can refrigerate it in order to remove all grease.
• 3. Serve with fresh cilantro, chopped green onion, chiltepin, lemon or lime wedges and toasted bolillos.
• 4. A bolillo is a type of savory bread traditionally made in Mexico, where it originates. It is a variation of the baguette.
• 5. The chiltepin red hot pepper has been called the "mother of all peppers,". It is thought to be the oldest known of the Capsicum genus, as well as the hottest wild variety in the Americas even hotter than the habanero

MENUDO

Steps:

• In a 16 quart pot combine the tripe and the onions. Add water until pot is about 3/4 full. Cover and cook on low heat for about 2 hours, or until the tripe is tender. Add the hominy, chili powder, and salt and pepper to taste. Cover and cook for another 45 minutes to one hour to incorporate the flavors. Serve with fresh onions, corn tortillas and lemon if desired.

DELICIOUS MENUDO

Steps:

• 1. Cut tripe in small bite size pieces. Cut pigs feet in 2 in. Pieces (you can get these sliced by your butcher).
• 2. Put meat in large pot with about 1 gallon of water and simmer together with salt, complete seasoning, garlic, and cilantro for about 4 hrs. or until tripe and pigs feet are tender.
• 3. While cooking add more water if necessary and skim off white foam that forms on top.
• 4. Add chili powder and hominy, and simmer the last 30 min. of cooking.
• 5. Serve with lemon wedges, chopped onion, and cilantro.
• 6. Great with cold drinks, friends and love! Enjoy delicious menudo!

MEXICAN MENUDO

Steps:

• The day before making this dish, prepare the meat for cooking. You should use the cutting board to slice three pounds of beef strife (cow stomach) into chewable sections. Once it is cut up, rinse the meat and place the meat with 1/2 of the seasonings listed in the ingredients in a large zip lock bag. Take out as much air as possible.
• You should leave the meat in the bag for 24 hours for stronger flavors as the meat soaks in the seasoning mixture. Never leave the meat out, however, for more than a few minutes at a time.
• In a pot, fill it with water nearly to the top. As it heats up on medium to high heat, cut the vegetables and place them inside the water. The peppers should be left for the end. Place them to the side. During this step, after the vegetables are cut, place the meat into the water to boil. The meat should cook for 2-3 hours slowly.
• After an hour has passed, add the rest of the seasoning you didn't use previously for the preparation of your meat. In this step, also add the peppers and bring the soup to a low temperature. During this step, the meat is nearly done cooking. Set a timer for one hour and frequently check, stirring the mixture.
• About 10-15 minutes before your soup is done, start warming the tortillas on a hot pan. Although you can use white corn tortillas, yellow corn tortillas are best for flavor. Place four tortillas on medium heat, and every minute, flip them over. Place them in a plate or bowl to the side as they finish.
• As the tortillas are warming up, don't forget to slice up the limes into wedges.
• Once the four steps are complete, your Menudo soup should be done! The last step is to pour the mixture into bowls and squeeze some delicious lime juice. Enjoy!

AUTHENTIC MENUDO

Steps:

• Bring chicken broth and garlic to a boil. Add tripe and pig feet. Simmer for 1-1/2 to 2 hours.
• Remove pig feet and discard. Add Menudo seasoning, chili powder, and salt. Combine well. Add water. Return to a low boil. Drain and add hominy. Simmer another half hour.
• Serve with corn tortillas and limes if desired.