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. It shares a name with a stew from the Philippines made with pork and pork liver.
This made it a good source of protein for the masses. Today, there are many regional variations, but most include tripe , which are the stomachs (yes they have more than one) of ruminant animals. Menudo is a classic spicy Mexican dish that is made with tripe, veal bones, and hominy soup. You can cook Menudo using 10 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Menudo
- You need 1 quart of water.
- Prepare 1 tablespoon of salt or to taste.
- You need 1 teaspoon of red pepper flakes.
- Prepare 1/2 teaspoon of oregano.
- Prepare 15 ounce of hominy.
- You need 1 teaspoon of cilantro.
- You need 1 teaspoon of granulated garlic powder.
- You need 1 of large diced onion.
- You need 1 of large lime cut into wedges.
- You need 8 ounces of beef tripe.
It is traditionally prepared as a family and is served at communal gatherings. It's also touted to be a cure for hangovers and is often served on New Year's Day or after a night of revelry. Menudo is a popular "caldo", or soup, in Mexico that includes as a main component beef tripe. If you don't know what that is, it is the meat from a cow's stomach.
Menudo step by step
- Boil the water add all the spices and onion.
- Slice the tripe into bite sized pieces and add to the liquids. Bring back to boil for 20 minutes..
- Bring to a simmer for 3 hours..
- Add hominy in the last 30 minutes of simmering..
- Serve with lime wedges..
- I hope you enjoy!.
Now it might come as a shock to you, but it can actually be very delicious if you prepare it the right way, and that is my goal with this recipe today! Pork Menudo is the number one on the list of my comfort foods and it's hard for me to last a month without trying one – literally. Some would say that I am addicted to this food while others would use the term "obsession", I just simply look at it as a necessity – a basic necessity that I cannot live without. This soup is usually sold on weekends in small mom-and-pop kitchens called "Fondas", or in restaurants that specialize in Typical Mexican antojitos. The soup is called different names depending on the region.