PIMIENTA2 Profile - Allrecipes.com (18092543)

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PIMIENTA2


PIMIENTA2
 
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Member Since: Dec. 2004
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Recipe Reviews 1 review
Menudo
This recipe is pretty basic. The 1st thing I learned about menudo from my mom was "throw" the tripe (always honeycomb tripe) into the sink, cover with water, put in a lot of sliced lemon and let it soak for at least an hour. The 2nd was to use lots of garlic. I generally buy, from a Mexican market, 9-10lbs of the honeycomb, 2 patas (beef feet) cut into pieces and use about 4 heads of garlic - the cloves peeled & sliced into lengthwise slivers. The lemon gets discarded, the tripe (unrinsed) cut into small pieces, put into my trusty 16qt pot, along with the beef feet and about 1 to 1 1/2 chopped onions. I also put in some chopped green pepper - a bit of bell and poblano - - about the equivalent of half a bell pepper. After it comes to a boil, I change it to simmer and do NOT dump the cooking water. When a lot of fat has accumulated, I skim it off, using the fat skimmer and then add the oregano, salt 'n pepper. After a couple hours, in goes goes the hominy. It continues simmering for a couple more hours, or until it's nice 'n tender and not rubbery. I grew up accustomed to "white" menudo and did make the red menudo once - not again. We prefer the white. I will add crushed red pepper flakes to my bowl, however! And sometimes some salsa. (that does not equate to red menudo in my mind!)

102 users found this review helpful
Reviewed On: Dec. 6, 2004
 
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