Best Menudo Recipes

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.

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.

FILIPINO MENUDO (PORK AND LIVER STEW)

Steps:

• Bring a large pot of lightly salted water to a boil; add the pork chops and return to a boil. Cook the pork chops at a boil for 5 minutes, remove, and set aside to cool. Remove 1 cup of the broth from the pot and set aside for later use. Once the chops are cooled to the touch, cut into bite-size pieces.
• Return the water to a boil; add the pork liver to the pot and cook at a boil until tender, 7 to 10 minutes. Drain and discard the liquid. Set the liver aside to cool; cut into bite-size pieces.
• Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until tender, about 5 minutes. Stir the pork chops into the onion and garlic; cook and stir together for 5 minutes. Season with salt and pepper. Add the tomatoes and reserved broth; cover and cook for 10 minutes. Stir the pork liver, garbanzo beans, raisins, and potatoes into the mixture; cover and simmer until the potatoes are fork-tender, about 10 minutes.

EASY CROCK POT MENUDO WITH PIG'S FOOT

Steps:

• Cook on HIGH for 7 to 8 hours until the beef tripe and pig's foot is cooked very tender.
• Add more Menudo Mix and salt if desired to your taste.
• Garnish individual bowls of menudo with lime juice, chopped onions and chopped cilantro leaves.
• Enjoy with guacamole salad and corn or flour tortillas. Bon Appetit!

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

CROCK POT MENUDO WITH BEEF

Steps:

• Add tripe, stew meat, hominy, spices together in crock pot.
• Cover with water or beef stock.
• Cook on low setting for 6-8 hours.

FILIPINO MENUDO

Steps:

• Combine all marinade ingredients. Divide the marinade in halves. Save half. Add pork cubes on the other half with the bay leaf and marinate for at least 30 minutes.
• Remove pork from the marinade, drip dry.
• Sauté garlic and onion, add pork and the unused half of the marinade and bay leaf, simmer uncovered, reduce the liquid to half.
• Add fresh pork liver if you prefer the fresh ingredient, cover and cook.
• Add tomato sauce, liver paste (if this is what you're using), carrots, potatoes and raisins, simmer stirring occasionally.
• Add peppers and adjust the seasoning.
• Add the grated cheese, let it melt, stir and distribute evenly. Serve hot.

GRANDMA'S PERFECT MENUDO

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

GROUND PORK MENUDO

Steps:

• Heat the oil in a skillet over medium-high heat. Add the garlic and onion, and sauté until the onion begins to soften, about 2 minutes.
• Add the ground pork and cook, stirring regularly, for 5 minutes or until the meat is lightly browned. Stir in the fish sauce.
• Add the tomato sauce and water. Stir, cover and cook on medium heat for 5 minutes, stirring occasionally.
• Add the carrots, potato and bell pepper, and cook for 10 minutes. Add the green peas and raisins, and cook for another 5 minutes, or until the vegetables are tender. Season to taste with salt and pepper. Serve with steamed rice.

MENUDO WITH PIG'S FEET

Steps:

• 1. Toppings ' Lemon, Oregano, Chopped Onion, Fresh Cilantro and Crushed Red Pepper. Torta Bread Brushed with Olive Oil and Cooked on the Comal aka' Iron Skillet'
• 2. To a big stock pot add the water, the Rinsed Pigs Feet and the Onion and Garlic Cloves. add Salt. Cook for 1/2 hour. While it's cooking clean and cut the Honeycomb Tripe into bite sized pieces. You can add 1/2 Cup of Vinegar to remove odor. Rinse Very Well.
• 3. After the Pigs Feet cook for 1/2 an hour add the cleaned Honeycomb Tripe to the stock pot. Add the Bay Leaf. Cook on Medium /Low Heat.
• 4. While it's cooking add the red de-seeded Chili to a separate pot of boiling water. Let it soften for approx 2 hours. Add Chili to a blender and add 3 Garlic Cloves a small tsp of Oregano, Salt, 1/2 Cup of drained Hominy and some of the boiled water from the chili. Blend. Set aside.
• 5. Add Hominy 'drained and 'rinsed well' to the pot of Tripe and Pigs feet and then add the Red Chili Blend directly into the big pot through a strainer. Cook for 30 to 45 min more.
• 6. When done serve in big bowls and top with Oregano, Chopped Onion, Fresh Cilantro and Crushed Red Pepper. Also Squeezed Lemon . Dip the Bread into the Juice.. It's really good.

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!

MENUDO

Steps:

• 1. Cut tripe into 1-inch pieces.
• 2. Place in a very large soup or stock pot with pig knuckle, water, onions, garlic, Menudo Seasoning Mix, salt, coriander, oregano, the crushed red pepper, and black pepper.
• 3. Simmer, covered, for 3 1/2 hours till tripe has a clear, jellylike appearance and pig knuckles are very tender.
• 4. Remove pig knuckle from pot. When cool enough to handle, discard bones; chop meat and return to soup.
• 5. Add drained hominy; cover and simmer 30 minutes longer.
• 6. Serve with crushed red pepper, chopped onion and dried oregano to taste.
• 7. Garnish with lemon or lime wedges and saltine crackers.

MENUDO

Steps:

• Place beef tripe into a pot of boiling water, just enough to cover the tripe. Add garlic and onions and salt. Cover and cook for about 1 hour. When tripe is tender add the remaining ingredients including the hominy and cook about 15 or 20 minutes longer. Add more salt if needed. This is a spicy dish and it goes well with cilantro and a twist of lime. Corn tortillas are a good compliment.

MENUDO DE SONORA (MENUDO SOUP SONORA-STYLE)

Steps:

• Bring water a boil in a large soup pot over high heat. Add cow's foot, onion quarters, garlic, thyme, marjoram, peppercorns, and bay leaves. Boil, skimming off the foam the forms on the surface, until broth flavors intensify, about 30 minutes. Add beef tripe and bring to a boil. Reduce heat to medium, cover, and cook until cow's foot softens, about 1 hour.
• Remove cow's foot pieces from the broth and transfer to a dish. Skim fat from the surface of the broth. Add hominy; cook until tripe is softened, 30 to 45 minutes. Do not overcook.
• Separate meat from the cow's foot. Discard bones.
• Discard onion quarters, garlic, thyme, marjoram, peppercorns, and bay leaves from the broth. Stir in meat and season with salt. Cook until flavors blend, about 5 minutes more. Pour into bowls and garnish each serving with lime wedges, finely chopped onion, cilantro, and oregano.

DELICIOUS MENUDO (WITHOUT TRIPE)

Steps:

• Brown onions about 5 minutes.
• Add meat and garlic.
• Add rest of ingredients and simmer about an hour.

VEGAN MEXICAN MENUDO

Steps:

• Place tomatoes and ancho peppers in a pot, cover with water, and bring to a boil. Cook until tender, about 5 minutes. Let soak in the hot water for 5 minutes more.
• Transfer tomatoes, ancho peppers, and 1/2 cup water into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Strain sauce through a sieve, discarding the solids.
• Heat oil in a saucepan over medium heat. Crush garlic with cumin in a bowl and add to the hot pan. Cook and stir until fragrant, about 1 minute. Add mushrooms; cook and stir until soft, about 5 minutes. Pour tomato sauce over the mushrooms and season with salt. Let simmer until sauce is slightly thickened, about 5 minutes. Add vegetable broth. Bring to a boil. Reduce heat and let soup simmer until flavors meld, about 15 minutes.
• Pour soup into individual bowls; garnish with onion and oregano. Serve with lime wedges and red pepper flakes on the side.

MENUDO

Steps:

• 1. Place cleaned Tripe in roaster and fill with water to cover. Add all spices. Cook at 400 for about 4 hours stirring every hour or so. Add more water if necessary.
• 2. Drain hominy, add to menudo, adjust seasoning with menudo seasoning and salt and cook for an additional hour.
• 3. Serve with diced jalapenos, diced onion, chopped cilantro, lime wedges, crushed dried oregano and corn or flour tortillas.

MENUDO (BEEF TRIPE SOUP)

Steps:

• Have the butcher cut the calf's foot into four pieces. Cut the tripe into 1 inch squares. Put them into a 8 quart pot with the rest of the ingredients. Cover with water and bring to a boil. Lower the flame and simmer uncovered for about 2 hours, or until the tripe and foot are just tender but not too soft. Meanwhile, toast the chilies well. Slit them open and remove the seeds and veins from the chile poblano, cut it into strips, and add to the meat while it is cooking. Remove the pieces of calf's foot from the pen, and when they are cool enough to handle, strip off the fleshy parts. Chop them roughly and return them to the pan. Add hominy and continue cooking the menudo slowly, still uncovered, for another 2 hours. Add salt as necessary. Sprinkle with oregano and serve with chopped onion, cilantro and lime on the side.

ROSA'S AUTHENTIC MEXICAN MENUDO SOUP

Steps:

• 1. You can make a lot less of this soup, if you like, but because it requires a lot of time to make, I wanted to make enough to freeze for later. For this recipe you will need a huge pot like the one in this picture. Fill it half way up with water, cover with a lid, and bring to a boil.
• 2. NOTE ROSA LIKES TO PURCHASE THE MENUDO also referred to as (BEEF STOMACH or HONEY COMB TRIPE) IN THE FROZEN STATE AND HAVE THE BUTCHER CUT IT INTO SMALL PIECES ON THE SAW. It is much easier that way.
• 3. Add menudo to sink and fill with cold water. Then take each piece and remove the excess fat from each piece, until all the excess fat has been removed. Removing the fat prevents the soup from being greasy.
• 4. This is some of the fat that we threw away.
• 5. This is most of the 10 pounds AFTER THE FAT HAD BEEN REMOVED.
• 6. Fill the large pot half full of water and bring to a rolling boil. Add in the whole cloves of garlic, granulated garlic and kosher salt, then add in all of the menudo, and pigs feet cook until the meat becomes tender, usually about 3 1/2 to 4 hours.
• 7. Now drain hominy, and add to the pot. Continue cooking after mixture returns to a boil, then cook for 45 minutes.
• 8. While the soup cooks, in the mean time Remove stem and seeds from peppers.
• 9. Add to a sauce pan & cover with water, AND COOK 10-15 MINUTES AFTER IT COMES TO A BOIL. THEN REMOVE FROM HEAT AND ALLOW PEPPERS to sit in water & cool.
• 10. Pour chilis and water into a food processor or blender. Add in 1 Tablespoon salt, & 1 Tablespoon granulated Garlic, and process until peppers become a thick consistency. Repeat until all the peppers have been processed.
• 11. Now place a strainer over a large bowl or pan. Then with strainer over a large bowl, add in the processed peppers , and using the back of a large spoon, press the peppers through the strainer, until nothing but the pulp remains.
• 12. This is the pulp that I threw away. I got 6 1/2 cups of the liquid pepper sauce or chili's as Rosa calls it.
• 13. Once Hominy has cooked for 45 minutes then add in the chili pepper sauce liquid and cook an additionaL 35-40 MINUTES.
• 14. The soup should resemble something like this. Taste and adjust the flavors or spices if desired.
• 15. Cut limes into wedges and chop yellow onions. Serve each bowl of soup with lime wedge, chopped onions and warm tortillas. Some enjoy this soup with oregano or cilantro sprinkled on top.

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 chopped 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 and continue cooking 1 hour.
• Serve with condiments as listed under ingredients.
• Menudo is at it's best made a day ahead of time to allow the ingredients to "marry.".