FILIPINO MENUDO
Comfort food Filipino style! This is one of my husband's favourite Filipino dishes. I make this in big batches because it freezes well, and it tastes better the longer you keep it. It can stay for up to 2 weeks in the freezer. This can also be cooked in a slow cooker like the usual slow cooker stew.
Provided by Pinaygourmet 345142
Categories Stew
Time 2h
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Combine all marinade ingredients. Divide the marinade in halves. Save half. Add pork cubes on the other half with the bay leaf and marinate for at least 30 minutes.
- Remove pork from the marinade, drip dry.
- Sauté garlic and onion, add pork and the unused half of the marinade and bay leaf, simmer uncovered, reduce the liquid to half.
- Add fresh pork liver if you prefer the fresh ingredient, cover and cook.
- Add tomato sauce, liver paste (if this is what you're using), carrots, potatoes and raisins, simmer stirring occasionally.
- Add peppers and adjust the seasoning.
- Add the grated cheese, let it melt, stir and distribute evenly. Serve hot.
Nutrition Facts : Calories 284.3, Fat 7.7, SaturatedFat 3.1, Cholesterol 82, Sodium 868.5, Carbohydrate 27.2, Fiber 3.8, Sugar 11.4, Protein 26.9
MENUDO
Tripe, Pigs Feet.. You know if you don't tell em.. They 'might' love it. I think I pulled this from Usenet in the Mexican cooking topics way way back in the 90s. Feel free to play around with the seasonings. Yeah yeah... off my old site.
Provided by drhousespcatcher
Categories Pork
Time 4h
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 540.4, Fat 25, SaturatedFat 7.6, Cholesterol 451.2, Sodium 1800.9, Carbohydrate 16.2, Fiber 4.6, Sugar 2.6, Protein 60.6
MENUDO
Steps:
- Rinse tripe under cold running water and cut large pieces into 1inch squares.
- Place the garlic, peppercorns, thyme, and bay leaves into a square of cheesecloth. Tie into a bundle. This is your bouquet garni.
- Place the tripe in a large stock pot with 4 quarts of hot water, the bouquet garni, and salt. Bring to a boil and skim foam if necessary. Reduce the heat and cook at a simmer for 2 to 3 hours or until tripe is tender.
- Add the canned hominy, liquid and all. Cook 15 minutes longer. About 10 minutes before serving, add the cilantro, green onions, and tomatillos. Remove the bouquet garni.
- Garnishes may include mild red chile sauce, ground chile powder, oregano leaves, chopped onions, or lime wedges, or sliced radishes.
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.
MENUDO
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
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
FILIPINO MENUDO (PORK AND LIVER STEW)
This rich pork dish is usually prepared on special occasions or when expecting company.
Provided by lola
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h35m
Yield 10
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil; add the pork chops and return to a boil. Cook the pork chops at a boil for 5 minutes, remove, and set aside to cool. Remove 1 cup of the broth from the pot and set aside for later use. Once the chops are cooled to the touch, cut into bite-size pieces.
- Return the water to a boil; add the pork liver to the pot and cook at a boil until tender, 7 to 10 minutes. Drain and discard the liquid. Set the liver aside to cool; cut into bite-size pieces.
- Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until tender, about 5 minutes. Stir the pork chops into the onion and garlic; cook and stir together for 5 minutes. Season with salt and pepper. Add the tomatoes and reserved broth; cover and cook for 10 minutes. Stir the pork liver, garbanzo beans, raisins, and potatoes into the mixture; cover and simmer until the potatoes are fork-tender, about 10 minutes.
Nutrition Facts : Calories 194 calories, Carbohydrate 24.7 g, Cholesterol 43.8 mg, Fat 6.8 g, Fiber 3.8 g, Protein 9.5 g, SaturatedFat 1.4 g, Sodium 163.7 mg, Sugar 4.6 g
GROUND PORK MENUDO
Using ground pork instead of stew meat is a practical and easy way of making Filipino menudo on a weeknight.
Provided by Liza Agbanlog
Categories Philippines Pork Soup/Stew Potato Carrot Small Plates Kid-Friendly Quick & Easy Raisin Dairy Free Peanut Free
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a skillet over medium-high heat. Add the garlic and onion, and sauté until the onion begins to soften, about 2 minutes.
- Add the ground pork and cook, stirring regularly, for 5 minutes or until the meat is lightly browned. Stir in the fish sauce.
- Add the tomato sauce and water. Stir, cover and cook on medium heat for 5 minutes, stirring occasionally.
- Add the carrots, potato and bell pepper, and cook for 10 minutes. Add the green peas and raisins, and cook for another 5 minutes, or until the vegetables are tender. Season to taste with salt and pepper. Serve with steamed rice.
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