Does anybody have a goo recipe for manudo?

Answer 1

Aromatic soup boasts special qualities

Every culture has great restorative stew of humble origin and ingredients.

The Hungarians and other Central Europeans have their cabbage soup. The French have their potage St. Germain. The Greeks have their white bean soup and the Mexicans have their 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, arms the insides, and clears the head.

Menudo is served in big open bowls brought to the table steaming and fiery. It is usually eaten in the wee hours after a night out on the town and widely proclaimed to be an antidote for hangovers.

Mexicans brag about menudo's goodness, about how the hot broth with its medicinal condiments, particularly the chili, replenishes vitamins A and C, soothes the stomach, and stimulates the gastric juices to overcome any loss of appetite.

Unfortunately, unlike the enchilada, taco, and tamale, menudo has not become a part of the popular Tex-Mex cuisine.

Wherever there's a Mexican community, there's menudo and San Marcos is no exception.

A hearty tripe soup as it is prepared in the north of Mexico, this is especially recommended as a cure for hangovers. It is always made on New Year's morning.

large saucepan (see note below)
1 calf's foot (about 1 to 1 1/2 pounds)
2 pounds honeycomb tripe
1 large onion
3 cloves garlic, peeled
6 peppercorns
2 teaspoons salt, or to taste
4 quarts of water
A comal or griddle
3 large chiles anchos
A spice grinder
A large chile poblano, peeled or 2 canned, peeled green chiles
The calf's foot
1/2 cup canned hominy (1 pound) drained (see note below)
Salt as necessary
1 scant teaspoon oregano

Have the butcher cut the calf's foot into four pieces. Cut the tripe into small squares. Put them into the pan with the rest of the ingredients. Cover with water and bring to a boil. Lower the flame and simmer uncovered for about 2 hours, or until the tripe and foot are just tender but not too soft. Meanwhile, toast the chilies well. Slit them open and remove the seeds and veins from the chile poblano, cut it into strips, and add to the meat while it is cooking. Remove the pieces of calf's foot from the pen, and when they are cool enough to handle, strip off the fleshy parts. Chop them roughly and return them to the pan.

Add hominy and continue cooking the menudo slowly, still uncovered, for another 2 hours.

Add salt as necessary. Sprinkle with oregano and serve (see note below).

This amount is sufficient for 7 or 8 people. It should be served in large, deep bowls with hot tortillas and small dishes of chopped chile serranos, finely chopped onion and wedges of lime for each person to help himself, along with Salsa de Tomate Verde Cruda to be eaten with tortillas.

or

pounds tripe
3 pounds nixtamal (hominy) frozen, not canned
3 pounds pigs feet (not calves) cut into quarters
1 large onion diced
1 bunch green onion cut up in 1/4" pieces
1 bunch of cilantro chopped
2 tablespoons Oregano
1 tablespoon black pepper
1 tablespoon red pepper flakes
1 head of garlic
2 tablespoons salt

Wash 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. Bring 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.

Serve with fresh cilantro, chopped green onion, chiltepin, limon and toasted bolillos.

Buen provecho!!

or

to 4 pound tripe (be sure to include 1 piece of honeycomb)
6 garlic cloves, bruised but not peeled
1 tablespoon peppercorns
2 sprigs thyme
3 bay leaves
1 teaspoon sea salt
1 28ounce can white hominy
2 jalapenos, seeded and minced
1 bunch cilantro, leaves chopped
1 bunch green onions, chopped
12 tomatillos, diced

Rinse tripe under cold running water and cut large pieces into 1inch squares.
Place the garlic, peppercorns, thyme, and bay leaves into a square of cheesecloth. Tie into a bundle. This is your bouquet garni.

Place the tripe in a large stock pot with 4 quarts of hot water, the bouquet garni, and salt. Bring to a boil and skim foam if necessary. Reduce the heat and cook at a simmer for 2 to 3 hours or until tripe is tender.

Add the canned hominy, liquid and all and the jalapenos. Cook 15 minutes longer. About 10 minutes before serving, add the cilantro, green onions, and tomatillos. Remove the bouquet garni.

Garnishes may include mild red chile sauce, ground chile powder, oregano leaves, chopped onions, or lime wedges, or sliced radishes.


or


Menudo (Tripe Soup)
Ingredients
2 pounds honeycomb tripe
1 (1-1/2-pound) veal knuckle
6 cups water
3 medium onions, chopped (1-1/2 cups)
2 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon coriander seed
1/4 teaspoon dried oregano, crushed
1/4 teaspoon crushed red pepper
1/4 teaspoon pepper
1 (15-ounce) can hominy
Pequin chiles or crushed red pepper
Lime wedges


Instructions
Cut tripe into 1-inch pieces. Place in a dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 teaspoon crushed red pepper, and pepper. Simmer, covered, for 3 hours till tripe has a clear, jellylike appearance and veal is very tender. Remove veal knuckle from pot. When cool enough to handle, discard bones; chop meat and return to soup. Add undrained hominy; cover and simmer 20 minutes longer. Serve with pequin chiles or crushed red pepper to taste. Garnish with lime wedges.

About this recipe: When eaten with plenty of extra hot pepper, it is reputed to cure hangovers.

Yield: 8 to 10 servings.

or

My favorite. If you increase the tripas(tripe) you can call it "Mondongo.

MENUDO
2 lbs tripe, cut in 1" squares
2 to 3 tsp. salt
1 tsp. cumin
1/2 tsp black pepper
1 can(14 1/2 oz.) hominy, yellow or white
1 lb raw pork knuckles or pork neck
4 cloves garlic, mashed
4 tbs chili powder
1 tbs oregano
2 tbs butter
Wash tripe in hot water and boil with two or three tsp. salt in three quarts of water, for two or three hours or until tripe is tender. In separate saucepan cook pork knuckles for one hour.
In saucepan, blend melted butter, garlic,cumin,bkack pepper, chili powder, and oregano and fry two or three minutes.
Combine tripe, knuckles, broth from both tripe and knuckles, spice and 1 can hominy.
Boil five minutes.
Serve with tortillas.
Top Menudo with chopped onions and a few drops lemon juice.
Thicken slightly as necessary, with a paste of flour and water, if too soupy.

Answer 2

I actually cheat and get the canned one from Juanitas and then "add" to that.

So I empty a can of Juanitas (get no hominy since its the same price as with hominy) and then get a can of Hominy. (remove the juices of the hominy)

Then I add more garlic, more oregano, some shakes of tapatio or hot sauce, and some more cumin. Let it boil and then simmer for 20 minutes.

Serve hot with some onions, more oregano, squeeze some fresh lemon juice and hot tortillas!

Answer 3

Well its menudo spelling wise, so if you are doing a search use that spelling. Try the foodnetworkchannel.com.

Answer 4

MMmm, love that tripe!.........not.

Answer 5

nope, sorry.