mexican menudo
Menudo is a wonderfully aromatic soup made of tripe, hominy and chili, and is stewed for hours with garlic and other spices. the broth is rich, red, papery, and glistens with fat. It stimulates the senses, warms the insides, and clears the head. An excellent hangover cure ! Unfortunately, unlike the enchilada, taco, and tamale, menudo has not become a part of the popular Tex-Mex cuisine. Which is too bad because folks are missing a very tasty, palate pleasing soup.
prep time
15 Min
cook time
3 Hr
method
---
yield
About 6
Ingredients
- 3 pounds tripe
- 3 pounds nixtamal (hominy) frozen, not canned
- 3 pounds fresh pig's feet cut in quarters
- 1 large onion,diced
- 1 bunch green onions,cut in 1/4 " pieces
- 1 bunch cilantro,chopped
- 2 tablespoons oregano
- 1 tablespoon freshly ground black pepper
- 1 tablespoon red pepper flakes
- 1 - whole head of garlic broken into cloves
- 2 tablespoons salt or to taste
How To Make mexican menudo
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Step 1Wash tripe thoroughly, remove excess fat and cut into bite sized pieces, wash Nixtamal and pigs feet well and combine all ingredient in a large pot with enough water to cover. -
Step 2Bring to a boil and simmer slowly until corn opens and is cooked (not overcooked). Skim off grease. It is best if you can refrigerate it in order to remove all grease.
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Step 3Serve with fresh cilantro, chopped green onion, chiltepin, lemon or lime wedges and toasted bolillos.
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Step 4A bolillo is a type of savory bread traditionally made in Mexico, where it originates. It is a variation of the baguette.
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Step 5The chiltepin red hot pepper has been called the "mother of all peppers,". It is thought to be the oldest known of the Capsicum genus, as well as the hottest wild variety in the Americas even hotter than the habanero
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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