Menudo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 lbs. tripe, well washed
1 pig's foot - cut into 5 pieces (optional)
2 white onions, chopped
water
3 cloves garlic, minced
1 Tbsp. salt
1 tsp. whole Mexican oregano
1 (28 oz) can whilte hominy
Garnish
1 bunch cilantro, cleaned and finely chopped
1 while onion, chopped
2 fresh limes or lemons, cut into wedges
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Directions: |
Directions:- In a large stock pot place the tripe, onions, garlic, salt, oregano and water to cover by 2 ins, bring to a boil. I always wash the tripe very carefully (even with a little brush) and with a little drop of dish soap making sure I clean out all the little pockets of skin. Simmer on low all day (at least 6 hrs). Add a little water now and then as needed. If you feel the aroma of the tripe is strong, just cut a lemon in half and drop into the soup while it is cooking.
When the tripe is tender remove it from the pot and cut into 1/2 in. cubes. Return it to the pot, add hominy, and cook for 1 hr more (personally, I cut the tripe into pieces before cooking). Serve in large bowls with a little onion, crushed Mexican oregano and a lime/lemon wedge on the side. |
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Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: - Menudo is a favorite for a weekend Mexican breakfast. It's a sure cure for a hangover. If you really want to get past being a "gringo", you've got to try menudo! This soup was always prepared for the "New Years Weekend" in my mother's family. Grandma Lolo always felt menudo had a calming effect if you were stressed for whatever reason.
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