Grandpas Authentic Mexican Menudo Food

MENUDO

Menudo image

This dish depends on how much of each ingredient you put in it. It just depends on how much you wish to make. This dish takes a while to prepare and to cook but it is worth it. The spices are always according to how hot or spicy you like your food. It tastes better on the second day. If you want to make more, increase the ingredients. If you want less, decrease the ingredients. I learned this on my own and my husband, who is Mexican, loves it. It will please the most avid Mexican food lover.

Provided by ksalinas

Categories Soups, Stews and Chili Recipes Soup Recipes

Yield 7

Number Of Ingredients 5

Ingredients

2 pounds beef tripe
2 onions, chopped
4 (15 ounce) cans white hominy
¼ teaspoon chili powder
salt and pepper to taste

Steps:

In a 16 quart pot combine the tripe and the onions. Add water until pot is about 3/4 full. Cover and cook on low heat for about 2 hours, or until the tripe is tender. Add the hominy, chili powder, and salt and pepper to taste. Cover and cook for another 45 minutes to one hour to incorporate the flavors. Serve with fresh onions, corn tortillas and lemon if desired.

Nutrition Facts : Calories 295.9 calories, Carbohydrate 37.2 g, Cholesterol 158.3 mg, Fat 6.9 g, Fiber 6.6 g, Protein 19.6 g, SaturatedFat 2 g, Sodium 632 mg, Sugar 5.7 g

AUTHENTIC SUNDAY MENUDO

Authentic Sunday Menudo image

The original Mexicancomfort food... great to nurse a hongover after you celebrate too much on Saturday nights or to just enjoy anytime. We make this for the day after all of our parties, weddings, etc. You'll love it... WARNING: it is a tad bit on the spicy side, but not too bad! If you can eat at most mexican food restaurants without whining, this will be fine for you. If you think mild salsa is hot, maybe try this w/o the pequins and the cayenne. Please review! :)

Provided by AZRoxy63

Categories Mexican

Time 4h30m

Yield 12-14 serving(s)

Number Of Ingredients 17

Ingredients

3 lbs honeycomb beef tripe
1 1/2 lbs pork knuckles
8 quarts water
3 large white onions, peeled and quartered
1 head garlic, peeled and chopped roughly
2 tablespoons salt
1 tablespoon oregano
1 teaspoon cayenne pepper
2 lbs hominy, frozen
1 bunch green onion
1 1/2 tablespoons red pepper flakes
6 dried chile pequins, seeds removed
2 (8 ounce) cans diced green chilies
2 white onions, finely diced
2 bunches cilantro, chopped coarsely
10 limes, quartered
tortilla

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.

Nutrition Facts : Calories 117.3, Fat 1.1, SaturatedFat 0.2, Sodium 1788.9, Carbohydrate 27.4, Fiber 5.5, Sugar 6.3, Protein 3.1

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