Menudo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs Tripe, honeycomb
1 1/2 lb Beef soup bones
1 whole Pigs feet
6 cups Water
1 1/2 cups onions, chopped
2 cloves Garlic, Minced
2 tsp. salt
1/2 tsp Coriander Seed
1/4 tsp Crushed Red Pepper
1/4 tsp Black Pepper
1 can Hominy, 15 oz
1 can Las Palmas Chili (enchilada sauce), 15 oz
Pequin Chilies or crushed Red Pepper, to taste
2 Lemons sliced into wedges for garnish
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Directions: |
Directions:Put soup bones and pig's feet in Dutch Oven with water and garlic, bring to boil, reduce heat and simmer for four (4) hours. Cut tripe into one-inch pieces. Place tripe, onions, salt, coriander, oregano, one-quarter tsp crushed red pepper and black pepper in Dutch Oven. Simmer covered for three (3) hours till tripe has a clear, jelly -like appearance and beef is very tender.
Remove bones from pot. When cool enough to handle, discard bones, chop meat and return to soup. Add undrained hominy and enchilada sauce, cover and simmer twenty minutes longer.
Serve with cilantro, onions, lemon wedges and crushed red pepper; with corn tortillas on the side. Serving equals to about one cup. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:6 Hours |
Personal
Notes: |
Personal
Notes: This recipe is widely popular in Mexico. This soup is enjoyed at lunch, supper and even breakfast. When eaten with plenty extra hot pepper, it is reputed to cure hangovers. The De La Rosaa's traditionally have this for breakfast New Years day, with Tamales Re-fried Beans, and Huevo's Rancheros'.
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