RECIPE FOR MENUDO SOUP RECIPES
MENUDO RECIPE - FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 1 hours 30 minutes
Prep Time 10 minutes
Cook Time 1 hours 20 minutes
Yield 4 servings
Number Of Ingredients 9
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.
MEXICAN MENUDO | JUST A PINCH RECIPES
Menudo is a wonderfully aromatic soup made of tripe, hominy and chili, and is stewed for hours with garlic and other spices. the broth is rich, red, papery, and glistens with fat. It stimulates the senses, warms the insides, and clears the head. An excellent hangover cure ! Unfortunately, unlike the enchilada, taco, and tamale, menudo has not become a part of the popular Tex-Mex cuisine. Which is too bad because folks are missing a very tasty, palate pleasing soup.
Provided by Skip Davis @Grandpaskip
Categories Other Soups
Prep Time 15 minutes
Cook Time 3 hours
Number Of Ingredients 11
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 green onion, chiltepin, lemon or lime wedges and toasted bolillos.
- A bolillo is a type of savory bread traditionally made in Mexico, where it originates. It is a variation of the baguette.
- The chiltepin red hot pepper has been called the "mother of all peppers,". It is thought to be the oldest known of the Capsicum genus, as well as the hottest wild variety in the Americas even hotter than the habanero
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This recipe was taught to me by my friend Mary, who was raised in Mexico, when she learned that I didn't like Menudo. She adds a whole jalepeno to the recipe, but that's to hot for me. The prep and cook time doesn't include cook time for the pork.
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I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out! It's very delicious and everyone always get seconds or thirds! Don't forget to garnish! I add lots of lemon juice to my bowl and a dash of salt.
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