Menudo Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Apr. 25, 2003
Add some oregano and you'll find that this really opens up the flavors of the tripe and all the other seasonings. The tripe is much better if it is cooked slowly for several hours.
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Reviewed: Jan. 4, 2003
adding on to your recipe, at the beginning boil the tripe only to clean and remove excess fat that first leaves the tripe and will also remove the smelly scent it sometimes comes with, than replace new water,salt, add a whole onion, 5 bay leaves, and a whole garlic head (don't remove the skin, leave it whole so it stays together) small size, we don't use pepper in ours, continue to cook, with the chili powder and hominy just towards the end, and truly delicious even non-lovers will eat this soup. Guaranteed to make a lover out of this soup! It's rarely cooked this way and a family secret in my dad's family. Try it and see for yourself....
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Reviewed: Aug. 11, 2002
This is a great recipe. I am Mexican and would only like to improve this recipe a little. Here goes. First the tripe, before boiling we usually remove all the fat and bring to a boil very very slowly about 4hrs for the same serving as this recipe calls for. For the chili two or three dried red chili peppers are placed in a blender with some of the broth from the tripe and onions, pinch of salt and blend away. This is then mixed with the tripe simer a little longer and serve with the trimings. My MoM showed me this and friends and my family can't get enough.
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Displaying results 11-13 (of 13) reviews

 
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