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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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

Directions Step-By-Step

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

About this Recipe

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