MENUDO ROJO (RED MENUDO)
Inexpensive to make, and fully authentic, this menudo will have your Latin lovers swooning! This recipe uses a combination of chiles to deliver its trademark red color, and packs a mildly spicy punch. And it is really quite easy to make - my husband absolutely devoured it the first time I made it.
Provided by GUSTAVO6
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 8h30m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 225.1 calories, Carbohydrate 31.8 g, Cholesterol 139.2 mg, Fat 5.3 g, Fiber 6 g, Protein 14.3 g, SaturatedFat 1.5 g, Sodium 1679.1 mg, Sugar 5.6 g
MENUDO
This dish depends on how much of each ingredient you put in it. It just depends on how much you wish to make. This dish takes a while to prepare and to cook but it is worth it. The spices are always according to how hot or spicy you like your food. It tastes better on the second day. If you want to make more, increase the ingredients. If you want less, decrease the ingredients. I learned this on my own and my husband, who is Mexican, loves it. It will please the most avid Mexican food lover.
Provided by ksalinas
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 7
Number Of Ingredients 5
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.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 37.2 g, Cholesterol 158.3 mg, Fat 6.9 g, Fiber 6.6 g, Protein 19.6 g, SaturatedFat 2 g, Sodium 632 mg, Sugar 5.7 g
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.
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.
EASY CROCK POT MENUDO WITH PIG'S FOOT
This is a crock pot version of authentic Texas Mexican (Tex-Mex) menudo. This is very easy to prepare.
Provided by Bobby Joe Zhou Moon
Categories Beef Organ Meats
Time 7h10m
Yield 10-12 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 168.2, Fat 6.7, SaturatedFat 1.8, Cholesterol 40, Sodium 605, Carbohydrate 13.2, Fiber 2.3, Sugar 2, Protein 12.7
EASY MENUDO
Steps:
- 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. 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. Serve with fresh cilantro, chopped onion, lime wedges and tortillas.
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