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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

24 hour Menudo Recipe

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This recipe for 24 hour Menudo is from Go For The Gold Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 lb. tripe, washed and trimmed
3-4 carrots, cleaned and cut as for stew
3-4 celery stalks, cleaned and cut as for stew
water
1/2 tsp. salt
1 tsp. granulated garlic
1 1/2 tsp. chili powder
2 large cans hominy, yellow and/or white
1/2 tsp. oregano
1/2 tsp. cumin
1 bay leaf
1/2 c. thick chili sauce or salsa
1/2 c. tomato sauce
1 c. chopped onion
Directions:
Directions:
Trim fat off tripe as desired and wash thoroughly. Cut up tripe into 2 in pieces. Put tripe, carrots, celery, salt, granulated garlic and chili powder in crock pot with enough water to cover. Cook on high for 1 hour then cook on low overnight, about 8-10 hours.
Remove carrots and celery, strain fat if needed. Add hominy, tomato sauce oregano, thick chili sauce, cumin, bay leaf, and salt, chili powder, garlic powder to taste. Cook in crock pot another 5-6 hours on low.
Serve with chopped onions, lemon wedges. leaf oregano, and salsa as desired
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Athlete: Sonya & Charissa Kirby

 

 

 

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