Authentic Menudo Recipes

Steps:

• Bring chicken broth and garlic to a boil. Add tripe and pig feet. Simmer for 1-1/2 to 2 hours.
• Remove pig feet and discard. Add Menudo seasoning, chili powder, and salt. Combine well. Add water. Return to a low boil. Drain and add hominy. Simmer another half hour.
• Serve with corn tortillas and limes if desired.

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.

Steps:

• Wash tripe thoroughly and cut into bitsize (1") pieces.
• Rinse knuckles and place in pot along with cut up tripe.
• Add water and bring to boil.
• Once boiling, add quartered onions, garlic, salt, oregano, red pepper flakes, pepper, green onions, japones, cayenne, and green chilies.
• Cover and reduce heat to a simmer.
• Cook 3 hours until tripe is almost clear and jelly-like.
• Remove the knuckles, and when cool, remove the meat, chop it & return it to pot.
• Throw out bones from the knuckles.
• Stir in hominy and cook another hour with the pot covered.
• Serve with sides of chopped onion, cilantro, and lime quarters.