Best Authentic Mexican Menudo Food

MENUDO (OR PANCITA)

Steps:

• Rinse the beef honeycomb tripe well.
• Add honeycomb tripe, 1 whole onion, 5 garlic cloves, 2 bay leaves, and pigs feet (if using) to a large stockpot.
• Add water. About 6 inches above the honeycomb.
• Cover and bring to a boil for 2 ½ hours.
• In the meantime, make the red chile sauce.
• In a smaller stockpot add the chile guajillo and the chile de árbol.
• Add water. Enough to cover all the chiles.
• Bring to a boil.
• Turn heat off and let sit for 5 minutes until soft.
• Add all the chiles, ¼ onion, 2 garlic cloves, pinch of cumin, and salt to the blender.
• Using the water from which the chiles cooked in, add it to the blender.
• Blend until smooth.
• Before adding the chile sauce, remove and discard the onion and bay leaves from the pot.
• Add the red sauce and 2 tablespoons salt to the honeycomb tripe pot.
• Add 1 cup of water to the blender to get any remaining red sauce and pour into the pot.
• Rinse the hominy.
• Add the hominy to the pot.
• Stir to combine.
• Cover and let simmer for an additional 30 minutes.
• Serve with toppings and enjoy!

MEXICAN TRIPE SOUP (MENUDO) RECIPE

Steps:

• Gather the ingredients.
• In a large Dutch oven, place tripe, knuckle, water, onions, garlic , salt, coriander , oregano , crushed red pepper, and black pepper.
• Bring to a boil. Reduce heat and simmer, covered, for 3 hours, or until tripe has a clear, jelly-like appearance and veal is very tender.
• Remove veal knuckle from pot. When cool enough to handle, remove meat from bones, discard bones, and chop meat.
• Return chopped meat to soup, along with hominy.
• Bring to a boil, reduce heat, and simmer, covered, for 20 minutes longer.
• Portion into heated bowls and serve with pequin chiles or crushed red pepper to taste. Garnish with lime wedges.

MENUDO

Steps:

• Place beef tripe into a pot of boiling water, just enough to cover the tripe. Add garlic and onions and salt. Cover and cook for about 1 hour. When tripe is tender add the remaining ingredients including the hominy and cook about 15 or 20 minutes longer. Add more salt if needed. This is a spicy dish and it goes well with cilantro and a twist of lime. Corn tortillas are a good compliment.

AUTHENTIC SUNDAY MENUDO

Steps:

• Wash tripe thoroughly and cut into bitsize (1") pieces.
• Rinse knuckles and place in pot along with cut up tripe.
• Add water and bring to boil.
• Once boiling, add quartered onions, garlic, salt, oregano, red pepper flakes, pepper, green onions, japones, cayenne, and green chilies.
• Cover and reduce heat to a simmer.
• Cook 3 hours until tripe is almost clear and jelly-like.
• Remove the knuckles, and when cool, remove the meat, chop it & return it to pot.
• Throw out bones from the knuckles.
• Stir in hominy and cook another hour with the pot covered.
• Serve with sides of chopped onion, cilantro, and lime quarters.

MENUDO ROJO (RED MENUDO)

Steps:

• 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.
• 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.
• Preheat the broiler.
• 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.
• Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice.