Recipe by GUSTAVO6
"Inexpensive to make, and fully authentic, this menudo will have your Latin lovers swooning! This recipe uses a combination of chiles to deliver its trademark red color, and packs a mildly spicy punch. And it is really quite easy to make - my husband absolutely devoured it the first time I made it."
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2 1/2 pounds
beef tripe, cut into 1-inch pieces
garlic, finely chopped
white onion, finely chopped
1 1/2 tablespoons
ground black pepper
1 1/2 tablespoons
ground red pepper
de arbol chile peppers
japones chile peppers, seeds removed
canned white or yellow hominy, drained
white onion, chopped
chopped fresh cilantro
I have made menudo for many years and, after reading the comments, have some 'hints' to offer. Yes, the tripe smells awful when cooking and one thing that helps a lot is adding 6-8 cloves of garlic and a lemon (cut in half and the juice squeezed in) in step one. The garlic cooks and doesn't add a strong garlic flavor. In step two, I would add broth in place of water and some cubed, sauted pork. This adds the hearty flavor that is missing when only tripe and water are used. I also use pureed New Mexico red chili, adjust to your taste. I hope you enjoy my tried and true 'hints'.
After reading the reviews, I was excited to try this new recipe. However, I was very disappointed with the results. It came out way too spicy, (& i love spicy food) so I had to drain some of the water and I blended up some dried Guajillo chiles I had on hand to give it some additional flavor and color since the color wasn't the true aunthentic version I'm familiar with. It was very watered down. My family enjoyed it, but my husband (who raves about my cooking) didn't care for it at all. He said he prefers and loves the way I originally make it because it's tastier and has a more richer and redder color to the juice. I use a combination of chile California, New Mexico and Guajillo in my own recipe. I think I'm gonna stick to my own version afterall.
This is an excellent Menudo recipe. I added two pork feet and some bone marrow in step no. 2, making a richer broth. Also, I bought whole tripe and washed it first in several exchanges of cold water, then rubbed in the juice of two whole limes and about two teaspoons of Kosher salt, washed it again and sliced. I did this only because this is how I learned to prepare the tripe.
this is a delicious recipe, no question. however, there is no reason at all why it should take 8 hours. once i knew the tripe was clean and tender (about 2 hours preparation), the soup was done in another two hours. the chiles used in this recipe are produce a spicy flavor, and i used one less arbol.
For those who do not like the smell of menudo . I soak it in 1/4 cup of distilled white vinegar and cold water soak for 3 hrs and rinse and continue cooking. Been cooking this for 33 yrs. this way no smells .
This was great!!!! I followed the recipe to a T the only thing I can say is that it came out really spicy. The peppers I used were kinda big so next time I'm gona cut down on the peppers. I served some to my neighbors who are from Mexico and and they love it but they thought it was a little to spicy also. I will definitly make this again.
One of the best tasting menudo I've had. I followed this recipe to make menudo for the first time. Everyone loved it!! My husband doesn't like to eat leftovers but he ate this for three days straight. Most of our guest were impressed on how flavorful it was. Thank you so much for sharing your recipe. I will definately save this and make it again. It's takes a long time to prepare but since everyone loved it ---it was worth it!
In case you don't already know, the tripe really stinks up the house when you cook it initially so a good idea to do that step outside far, far away. My wardrobe smells like tripe now. Very good recipe though. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Menudo Rojo (Red Menudo)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 48
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