Menudo

Jeanne Benavidez

By
@jeanneben

A friend of mine who owned a Mexican Food restaurant for many years gave me his recipe for Menudo. It was one of his most popular menu items. I have tweaked it a little, adjusting spices to my taste, and have been making this for years. I get many requests for this during the holidays. It is a wonderfully rich and flavorful soup that has a reputation for curing hangovers. I just like it because it tastes so good. I usually make my own red chili paste to use but using this packaged Menudo Mix and ground red pepper is a little shortcut I take occasionally. Photo is from internet to show how it should look when complete.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
8 - 10
Prep:
30 Min
Cook:
4 Hr
Method:
Stove Top

Ingredients

6 lb
honeycomb or regular tripe
3 lb
pig feet, split
1 gal
water to cover
1
lg onion, chopped
2 Tbsp
garlic, chopped
2 pkg
menudo seasoning mix (usually found on latin food isle in grocery store)
1 Tbsp
ground red pepper
6 tsp
salt
1 Tbsp
corriander
1 Tbsp
mexican oregano, crushed
1 tsp
black pepper
1 gal
can hominy

GARNISHES

crushed red pepper flakes
chopped onion
dried oregano
lemon or lime slices
saltine crackers

Step-By-Step

1Cut tripe into 1-inch pieces.
2Place in a very large soup or stock pot with pig knuckle, water, onions, garlic, Menudo Seasoning Mix, salt, coriander, oregano, the crushed red pepper, and black pepper.
3Simmer, covered, for 3 1/2 hours till tripe has a clear, jellylike appearance and pig knuckles are very tender.
4Remove pig knuckle from pot. When cool enough to handle, discard bones; chop meat and return to soup.
5Add drained hominy; cover and simmer 30 minutes longer.
6Serve with crushed red pepper, chopped onion and dried oregano to taste.
7Garnish with lemon or lime wedges and saltine crackers.

About this Recipe

Course/Dish: Pork
Main Ingredient: Beef
Regional Style: Mexican