Grandma's Perfect Menudo
My Nana (may she RIP) took so much pride in her meals and I was fortunate enough to learn many of her techniques. Time consuming But I have made some things easy. Without taking away the taste.
1In a 12 quart pot fill pot half way with water and place on burner on high to a boil. When it reaches a boil lower the heat to med/high
2While water is coming to a boil cut tripe into bite size pieces. Do not cut to small. Wash tripe before placing into boiling water (make sure water sit about 3 inches above tripe). Boil for about 30 minute then rinse. Boil and rinse 2 more times. After you boil and rinse a few times. Now the gamey taste should be gone.
3Final boil place a metal colander at bottom of pan fill with water half way. Add tripe and pig feet or knuckles.
Cut green onions about 2 inches add to water
Add entire clove of garlic (Whole just remove outer skin) it will stay intact
In a steeper add menudo helper or whole
Cover and boil (med/high) for about 3 to 4 hour NEVER allow water to run low. Until tripe to becomes tender (check tripe occasionally)