FILIPINO MENUDO RECIPE - FOOD.COM
Comfort food Filipino style! This is one of my husband's favourite Filipino dishes. I make this in big batches because it freezes well, and it tastes better the longer you keep it. It can stay for up to 2 weeks in the freezer. This can also be cooked in a slow cooker like the usual slow cooker stew.
Total Time 2 hours
Prep Time 1 hours
Cook Time 1 hours
Yield 10 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 284.3, FatContent 7.7, SaturatedFatContent 3.1, CholesterolContent 82, SodiumContent 868.5, CarbohydrateContent 27.2, FiberContent 3.8, SugarContent 11.4, ProteinContent 26.9
MENUDO ROJO (RED MENUDO) RECIPE | ALLRECIPES
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 Soup
Total Time 8 hours 30 minutes
Prep Time 30 minutes
Cook Time 8 hours 0 minutes
Yield 8 servings
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, CarbohydrateContent 31.8 g, CholesterolContent 139.2 mg, FatContent 5.3 g, FiberContent 6 g, ProteinContent 14.3 g, SaturatedFatContent 1.5 g, SodiumContent 1679.1 mg, SugarContent 5.6 g
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FILIPINO MENUDO RECIPE - FOOD.COM
Comfort food Filipino style! This is one of my husband's favourite Filipino dishes. I make this in big batches because it freezes well, and it tastes better the longer you keep it. It can stay for up to 2 weeks in the freezer. This can also be cooked in a slow cooker like the usual slow cooker stew.
From food.com
Reviews 5.0
Total Time 2 hours
Calories 284.3 per serving
From food.com
Reviews 5.0
Total Time 2 hours
Calories 284.3 per serving
- Add the grated cheese, let it melt, stir and distribute evenly. Serve hot.
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