Menudo

Total Time:
1 hr 30 min
Prep:
10 min
Cook:
1 hr 20 min

Yield:
4 servings

Ingredients
  • 1 pound beef tripe, cut into small squares
  • 3 fresh cloves garlic, minced
  • 3 teaspoons salt
  • 1/2 cup red chile powder
  • 2 teaspoons oregano leaves
  • 1 tablespoons coarse black pepper
  • 1 teaspoons cumin powder
  • 1/2 small onion chopped
  • 1 small can hominy, yellow or white
Directions

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.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
3.1 20
Please cook the tripe for 6-8 hrs! And like grandma said "never let it boil! P.S> Back WAY down on the amount of chili pepper in this version. item not reviewed by moderator and published
Perhaps sometimes menudo is made from other parts of the stomach besides tripe [reticulum. There are 4 parts to cow/goat stomach. Rumen, reticulum, omasum, and abomasum. All but the abomasum have that rough texture but only the reticulum has the honeycomb. The first three stomach parts can be used in tripe recipes but won't have that honeycomb look so best cut in small pieces. The abomassum, or true stomach is glandular and doesn't have the rough lining....Not appealing when eaten plain but great for stuffing like sausage. item not reviewed by moderator and published
Janie, your recipe for Menudo is right on!!!! I couldnt recall the spices and I followed yours! Thanks so much!!! item not reviewed by moderator and published
TRADITIONAL MENUDO DOES NOT TAKE POSOLE IN IT. TRY IT WITH MENUDO ONLY AND A FEW BEEF FEET. NO CHILI POWDER IT BITTERS THE FLAVOR . USE FRESH CHILI PASTE ,LOTS OF GARLIC AND ONIONS IN THE POT . SERVE AND TOP WITH DICED ONIONS , JALAPENO AND PINCH OF GROUND OREGANO . AND SOME TORTILLAS DE NIXTAMAL. OH SO GOOD !!! item not reviewed by moderator and published
Very Easy! It was very Very VERY! Good... my husband loved it, and the kids couldn't get enough! Thank You Food Network... item not reviewed by moderator and published
@Dorado90...tripe is the lining of the stomach...Perhaps you're getting tripe confused with tripas? item not reviewed by moderator and published
Sorry, but you incorrect Janie Mora. It's not beef tripes, Menudo is made with beef stomach. Tripe is not for Menudo and is unhealthy to eat in soup. Healthy tripe needs to be fried after 3 hours of cook (per pound. item not reviewed by moderator and published
Is it even healthy to cook tripe for only 1.2 hours? Growing up my mother ALWAYS cooked tripe overnight. As an adult I tried cooking tripe for only 3 hours (I thought it would be enough) for a family gathering. The flavor was off, the tripe was tender but slippery not to mention two guests ended up in ER that evening. item not reviewed by moderator and published
When you state "red chili powder" in your recipe, you had better specify what kind - cayenne would be way too hot for most people in the proportions recommended; ancho (or even smoked sweet paprika) with maybe a teaspoon of cayenne would probably be just right. Most recipes call for tripe to be cooked for anywhere from 2-4 hours (it takes that long to tenderize); 1/2 an hour of cooking, as recommended in your recipe, would be OK only if you were using a pressure cooker, which for some reason most non-Asians in the US seem to be afraid of owning. item not reviewed by moderator and published
Menudo should be cooked a LOOOOOONNNGGG time. I prefer to cook mine in a crock pot. Traditionally it is cooked in a clay or cast iron pot on coals. item not reviewed by moderator and published
Tripe IS cow stomach!!! item not reviewed by moderator and published
I would never cook menudo as instructed here. I always cook over night and never use that much garlic. Plus always use comino and red chile powder or ground dried red peppers. And yes we do put posole (homey) in it. The other way it's the way it's made in Mexico. Oregano, black pepper also. Served with cilantro and dried red peppers and diced onion on the side. Corn or flour tortillas go well with it. item not reviewed by moderator and published