MENUDO

Menudo image

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

Ingredients

6 lb honeycomb or regular tripe
3 lb pig feet, split
1 gal water to cover
1 lg onion, chopped
2 Tbsp garlic, chopped
2 pkg menudo seasoning mix (usually found on latin food isle in grocery store)
1 Tbsp ground red pepper
6 tsp salt
1 Tbsp corriander
1 Tbsp mexican oregano, crushed
1 tsp black pepper
1 gal can hominy
GARNISHES
crushed red pepper flakes
chopped onion
dried oregano
lemon or lime slices
saltine crackers

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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