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.
Nutrition Facts : Calories 292 kcal, Carbohydrate 13 g, Cholesterol 220 mg, Fiber 2 g, Protein 32 g, SaturatedFat 4 g, Sodium 526 mg, Sugar 2 g, Fat 12 g, ServingSize 8-10 servings, UnsaturatedFat 0 g
GRANDMA'S PERFECT MENUDO
My Nana (may she RIP) took so much pride in her meals and I was fortunate enough to learn many of her techniques. Time consuming But I have made some things easy. Without taking away the taste.
Provided by Marcey Duarte
Categories Fish Soups
Number Of Ingredients 8
Steps:
- 1. In a 12 quart pot fill pot half way with water and place on burner on high to a boil. When it reaches a boil lower the heat to med/high
- 2. While water is coming to a boil cut tripe into bite size pieces. Do not cut to small. Wash tripe before placing into boiling water (make sure water sit about 3 inches above tripe). Boil for about 30 minute then rinse. Boil and rinse 2 more times. After you boil and rinse a few times. Now the gamey taste should be gone.
- 3. Final boil place a metal colander at bottom of pan fill with water half way. Add tripe and pig feet or knuckles. Cut green onions about 2 inches add to water Add entire clove of garlic (Whole just remove outer skin) it will stay intact In a steeper add menudo helper or whole Cover and boil (med/high) for about 3 to 4 hour NEVER allow water to run low. Until tripe to becomes tender (check tripe occasionally)
- 4. After the tripe is tender add fiesta menudo mix (add until you reach your desire taste) Add salt to taste if desired Add hominy Allow to boil for another 40 minutes Let sit for 20 minutes before eating
MEXICAN MENUDO
Menudo is a wonderfully aromatic soup made of tripe, hominy and chili, and is stewed for hours with garlic and other spices. the broth is rich, red, papery, and glistens with fat. It stimulates the senses, warms the insides, and clears the head. An excellent hangover cure ! Unfortunately, unlike the enchilada, taco, and tamale,...
Provided by Skip Davis
Categories Other Soups
Time 3h15m
Number Of Ingredients 11
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 ROJO (RED MENUDO)
Inexpensive to make, and fully authentic, this menudo will have your Latin lovers swooning! This recipe uses a combination of chiles to deliver its trademark red color, and packs a mildly spicy punch. And it is really quite easy to make - my husband absolutely devoured it the first time I made it.
Provided by GUSTAVO6
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 8h30m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 225.1 calories, Carbohydrate 31.8 g, Cholesterol 139.2 mg, Fat 5.3 g, Fiber 6 g, Protein 14.3 g, SaturatedFat 1.5 g, Sodium 1679.1 mg, Sugar 5.6 g
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