Menudo With Pigs Feet Food

SPICY TRIPE SOUP (MENUDO)

Steps:

• Gather the ingredients.
• Cover hominy with water and soak overnight or for at least 8 hours.
• Drain hominy and put in a medium-sized pot.
• Cover with 2 to 3 inches of water and bring it to a boil.
• Reduce heat and simmer hominy for 2 hours, stirring occasionally. Add more hot water as needed to maintain that hominy is covered in liquid.
• Drain hominy and transfer to a large pot. Add tripe to pot, along with pig's feet, onion, oregano, garlic, and peppercorns.
• Cover with 2 to 3 inches of water and bring it to a boil. Reduce heat to low, cover pot, and keep at a simmer for 2 hours. Stir occasionally.
• Add chilies. Cook soup for 1 additional hour.
• Stir before serving. Place a serving of soup in a bowl and garnish with cilantro. Serve with limes, chopped onions, and extra cilantro on the side so everyone can garnish their own bowl. Accompany with bolillos, tortillas, or tostadas, any Mexican table sauce of your liking, and sliced avocados.

MENUDO

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.

MENUDO

Steps:

• NOTE use Menudo Mix instead of chili powder. The Ethnic section of somewhere like Wegmans [read very good store] or an ethnic grocery should have it. Or make your own: To make your own: two parts oregano, two parts onion flakes, one part coriander seed, one part cumin, and one part crushed red chili pepper.
• Cut tripe in small pieces. Put meat in a large pan with about 1 gallon of water and simmer together with salt, garlic, cilantro, half of Menudo mix and small onion for 3 to 4 hours or until tripe and pig's feet are tender.
• While cooking, add more water if necessary. Skim off white foam that forms on top. Add the balance of the Menudo mix and hominy and simmer for a few more minutes. Serve with lemon wedges, chopped onion and hot peppers (chopped).
• Servings is a guess.

EASY CROCK POT MENUDO WITH PIG'S FOOT

Steps:

• Cook on HIGH for 7 to 8 hours until the beef tripe and pig's foot is cooked very tender.
• Add more Menudo Mix and salt if desired to your taste.
• Garnish individual bowls of menudo with lime juice, chopped onions and chopped cilantro leaves.
• Enjoy with guacamole salad and corn or flour tortillas. Bon Appetit!

MENUDO

Steps:

• Wash tripe thoroughly. Remove the excess fat from the tripe and cut it into bite-sized pieces. Rinse the hominy well in a colander under running water. Wash the pigs feet well also.
• Combine all ingredients, except for garnishes, in a large pot with enough water to cover. Bring to a boil, and then reduce heat to low and simmer slowly until hominy opens and is cooked. Do not overcook. Skim the excess fat from the surface. It is best if you can refrigerate the Menudo in order to remove all of the grease.
• Ladle into bowls, and garnish with additional fresh cilantro, chopped green onions, minced pequin chiles, and lemon wedges. Serve with toasted bolillos (a Mexican bread made with corn flour).