MENUDO
A friend of mine who owned a Mexican Food restaurant for many years gave me his recipe for Menudo. It was one of his most popular menu items. I have tweaked it a little, adjusting spices to my taste, and have been making this for years. I get many requests for this during the holidays. It is a wonderfully rich and flavorful soup...
Provided by Jeanne Benavidez
Categories Pork
Time 4h30m
Number Of Ingredients 18
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.
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