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Prep 15 mins
Cook 8 hrs
I love menudo but I don't care for pig's feet so I have used the following recipe for quite a few years. Easiest method is to use a package of "Menudo Mix" which can be found in the hispanic aisle of most grocery stores. In case you rather use the individual spices, I am including those starting with oregano. This recipe can also be cooked on the stove top by simmering on low for 5-6 hours.
- 1 lb of honeycomb tripe, rinsed and cut into 1-inch squares
- 1 lb beef stew meat
- 1 (15 ounce) can hominy, drained
- 1 tablespoon red chili powder (more or less according to taste, not part of menudo spice mix)
- 1 tablespoon oregano
- 1 tablespoon onion flakes
- 1⁄2 tablespoon coriander seed
- 1⁄2 tablespoon cumin
- 1⁄2 tablespoon crushed red chili pepper
- 8 -10 cups water or 8 -10 cups beef stock
- Add tripe, stew meat, hominy, spices together in crock pot.
- Cover with water or beef stock.
- Cook on low setting for 6-8 hours.
I find this recipe incorrect for where are the secret instructions for washing the tripe? The secret is baking soda. Also, isn't the tripe supposed to be cooked before adding the additional ingredients? There are no instructions for skimming the top of the boiling pot of tripe.
i made this recipe yesterday and i gotta say, the more chili powder the better but THIS WAS A GREAT MENUDO RECIPIE! I WILL BE USING IT TIME AND TIME AND TIME AGAIN!
Wow! Great Menudo recipe! Followed the recipe EXACTLY except I used two packages semi-thin breakfast steaks (4 total). Sliced the steaks against the grain into small strips about an inch long each and stir-fried them in a little vegetable oil. Last week hubby and I went to a flea market and ordered at a little Mexican food corner stand. They had Menudo on their menu and I tried it not knowing what tripe was. I ask if it was made with beef or pork and they told me beef. Had I known what it was I would not have ordered it. However, I really liked it a lot and wanted to make it at home without tripe. Used this recipe and it turned out even better than the one at the Flea Market. I will add that I served it with Cilantro, chopped Onions, and a Lime wedge to squeeze into it as this is how they served it at the market. Makes a BIG difference! Just sprinkle a nice portion of the fresh onion, cilantro (I chopped mine a little), and squeeze the lime over it. It really makes a difference in the taste and is a perfect compliment. It's an Exciting, very Spicy dish. Very Delicious! Will definitely make this many times!