Any Mexican / Americans out there ? I need a recipe on Menudo ?? Thanks . gracia's !!?

Question

I want to learn how to cook this dish ! I love it but cannot find it where I live now ..

Answer 1

Menudo is made with tripe. Usually it is cooked on Saturday so everyone can have it on Sunday for their hangover - it is supposed to cure hangovers. Menudo takes a long time to cook.

* 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

2 pounds tripe
1 calf's foot
1 pound frozen posole
1 large onion, chopped
3 cloves garlic
Dried mild red chile
1/2 tsp oregano
salt and pepper to taste

Cut the tripe into bite-sized pieces. Soften the chile in hot
water. Remove the stem and seeds (if desired) and mince. Throw
everything into the crock pot and cook all day.

Note: The calf's foot is to add additional richness to the broth.

The calves' feet I buy are big so I use only one. You can also
use pig's feet or a marrow bone. Since all of these ingredients
will not fit into my crock pot I make this in two days. On the
first day I cook the bone/feet in water to cover. This makes the
broth. I remove the bone/feet and strain the broth. You could
easily throw a carrot and a few stalks of celery in for more flavor
but this is not commonly done.

The second day I make the menudo. I like the tripe cut up into
tiny pieces (real men like big chunks.) Often tripe is pre-cooked
to some amount of doneness before you purchase it. It helps if
you know how long it was cooked. If you don't know, cook it all
day on the low setting. You can use canned hominy if you wish.

I use a mild red chile and use a lot of it. It gives a nice color.
Since my husband doesn't like seeds I must be careful about picking
them out. But many cooks just snap off the stem of the dried chile
and grind the pod in a mortar.

Some people add coriander. Many people add some green chile

Answer 3

Mi placer, goza!

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.P.S. --Heres the Salsa--Salsa De Tomate Verde (cruda) Ingredients:
1/2 lb Tomatillos
1 Garlic Clove
4 Chiles Serranos
1/3 c Water
2 tb White Onions, chopped
2 tb Cilantro, chopped

--------------------------------------------------------------------------------
Salsa De Tomate Verde (cruda) Instructions:

Remove the paper husks from the tomatillos.
Rinse thoroughly.
Chop coarsely.
Add the tomatillos to the blender along with the garlic, chiles, salt and water.
Pulse until the ingredients are chopped finely but not blended.
Stir in the onion and coriander.
Serve slightly warmed.

Answer 4

about.com has a very authentic recipe! Just be sure to wash the tribe really well it should not have a smell when cooked properly! I never had it with the veal like this recipe so I would just leave that out!

Answer 5

I have my mothers recipe that has been handed down from her husbands family.
Menudo


2 to 3 lbs. beef tripe, soaked in white vingar for an hour, rinse in cold water
2 juice of two lemons
2 beff hooves, cut into quarters
1/2 bay leaf
1/2 chili pequin pepper, crushed
3 dried red ancho chili pods OR 3 tablespoons chili powder
1 small onion, chopped
1 clove clove garlic, peeled and chopped
1/2 teaspoon ground cumin
1 (30 ounce) can Hominy white
1/2 teaspoon crushed oregano

Directions:
Cut tripe into bite-size pieces and soak in vingar for an hour, rinse and place in a large bowl. Add lemon juice and toss to coat. Cover bowl with plastic wrap and chill for 30 minutes or more to tenderize tripe. Drain and rinse tripe. Place tripe in a large 6 to 8-quart cooking pot or crock pot. Add beef hooves, bay leaf and chili pequin to tripe. Add enough water to cover tripe. Bring mixture to a boil and cover with a lid. Reduce heat to medium-low heat (300 degrees) and continue to cook menudo covered for 4 hours or until tripe is tender. While tripe is cooking, prepare chili pods by removing stems and seeds under cold water. Place chili pods in a pot of boiling water. Set peppers and hot water aside for 30 minutes to soften. Pour softened peppers and water into a blender and blend for 15 to 30 seconds into a chunky chili mixture, longer if you like smooth. Cover chili mixture and set aside. When tripe is tender, add chili paste or chili powder, onion, garlic, cumin, hominy and 2 cups of water. Simmer menudo for 30 more minutes or until heated throughout. Season menudo to taste with salt and black pepper. I hope your family likes it as much as mine does.

Answer 6

simplified is to sautee cubed ingredients of pork, some onions and garlic, low heat to add liver and before it hardens add pre-fried potatoes and carrots then the tomato sauce, try spaghetti mixes. when done add raisins.

Answer 7

Do you know how to wash the cow stomach (tripe)? You've got to know how to cleanse it very well before you begin.... just a hint.

Answer 8

im not sure but try it out couple of times its like soup.