Menudo De Durango Recipes

MENUDO (OR PANCITA)

Steps:

• Rinse the beef honeycomb tripe well.
• Add honeycomb tripe, 1 whole onion, 5 garlic cloves, 2 bay leaves, and pigs feet (if using) to a large stockpot.
• Add water. About 6 inches above the honeycomb.
• Cover and bring to a boil for 2 ½ hours.
• In the meantime, make the red chile sauce.
• In a smaller stockpot add the chile guajillo and the chile de árbol.
• Add water. Enough to cover all the chiles.
• Bring to a boil.
• Turn heat off and let sit for 5 minutes until soft.
• Add all the chiles, ¼ onion, 2 garlic cloves, pinch of cumin, and salt to the blender.
• Using the water from which the chiles cooked in, add it to the blender.
• Blend until smooth.
• Before adding the chile sauce, remove and discard the onion and bay leaves from the pot.
• Add the red sauce and 2 tablespoons salt to the honeycomb tripe pot.
• Add 1 cup of water to the blender to get any remaining red sauce and pour into the pot.
• Rinse the hominy.
• Add the hominy to the pot.
• Stir to combine.
• Cover and let simmer for an additional 30 minutes.
• Serve with toppings and enjoy!

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.

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 DE DURANGO

Steps:

• Place whole chile peppers in a bowl with 3 cups of hot water to soften. Once soften, seed and stem peppers, place in a blender with hominy, garlic, salt, Adobo, cumin and black pepper to taste. Add 2 cups of water from peppers in blender to blend.
• Clean and cut beef tripe and pigs feet. Place in pot fill with water. Squeeze the whole lime in water. Put to boil till the meat is tender. Then drain water and rinse.
• Add your ingredients from the blender and water to fill pot. Boil for about an hour with epazote and bay leaves.

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.