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Question

I like menudo !!!! whats the best way to make the soup

Answer 1

Authentic menudo should have tripe in it.
A 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.

Menudo Rojo (Red Menudo)
Submitted by: GUSTAVO6
Rated: 5 out of 5 by 4 members Prep Time: 30 Minutes
Cook Time: 8 Hours Ready In: 8 Hours 30 Minutes
Yields: 8 servings

"Inexpensive to make, and fully authentic, this menudo will have your Latin lovers swooning! This recipe uses a combination of chiles to deliver its trademark red color, and packs a mildly spicy punch. And it is really quite easy to make - my husband absolutely devoured it the first time I made it."
INGREDIENTS:
3 gallons water, divided
2 1/2 pounds beef tripe, cut into 1-inch pieces
6 cloves garlic, finely chopped
1 large white onion, finely chopped
1 1/2 tablespoons salt
1 tablespoon ground black pepper
1 1/2 tablespoons dried oregano 2 tablespoons ground red
pepper
5 de arbol chile peppers
6 japones chile peppers, seeds removed
6 cups canned white or yellow hominy, drained

1/2 white onion, chopped
1/4 cup chopped fresh cilantro
2 limes, juiced

DIRECTIONS:
1. In a large pot, bring 1 gallon water to a boil. Place tripe in the pot, reduce heat, and simmer 2 hours. Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water. Continue to simmer tripe for 2 hours; drain.
2. Pour remaining 1 gallon water into the pot with tripe, and bring to a boil. Stir in garlic and 1 white onion. Season with salt, pepper, oregano, and red pepper. Reduce heat, and simmer 1 hour.
3. Preheat the broiler.
4. Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch. Remove from heat, slit lengthwise, and remove seeds. In a blender or food processor, blend the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat.
5. Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice

Answer 2

Menudo (breakfast of champions)
1 large pot
12 or more cups water
Menudo (I like the honeycomb)
menudo mix
1 beer
onion
oregano
lemons
cut and wash menudo. put in large pot of water. bring to boil. i like to rinse once after boiling to remove some of the fat that may float around.(if any). Add the water again add menudo mix. add 1 beer (eliminates the smell). cook till a fork pricks it. or till tender. do not over cook. it will get slimey. use oregano, onions, and lemons as garnish. you can add red chili in it or salsa.
**can also be made without the menudo mix and the beer. you will have a beautiful white menudo.
great for hangovers or when you just need that extra energy.

Answer 3

Menudo:

3 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!! Just made this today it just came out very tasty hope you enjoy it just as much as me and my family do too. :]

Answer 4

menudo
1 cup diced liver
2 1/2 cups diced pork
3 diced potatoes
1/3 cup boiled garbanzo beans
3 medium tomatoes
3 cloves garlic, pounded
1 medium onion, sliced
1/2 cup water (in which pork was cooked)
1/2 tablespoon pimento
shortening
salt


Cook pork in water to cover until tender.
Dice.
Saute garlic,onion and tomatoes in shortening.
Add pork and liver and continue sauteing for 5 minutes.
Add water and salt,and pimenton (to color).
Add potatoes and cooked garbanzos.
Cook until potatoes are done.

Answer 5

Check out http://recipesofmexico.blogspot.com
this site probably has one.........

Good Luck