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.


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Cooking Tips
3.0 24
I enjoyed making this dish for my family the dish tasted amazing ! i didn't change any of the ingredients that are within this dish. Very easy to make i did add more meat and spices to it so that my family and i could have leftovers. At first i didn't think i was going to like the taste of this dish but after my first bite I was glad i made this dish. Thanks for posting this recipe what an amazing dish!<br /> item not reviewed by moderator and published
This dish was amazing I loved everything about it my family loved it to I added a little bit more of everything so we could have some for leftovers I chose to cook it in the crock pot on slow cook so when we got home it was ready to eat I can say i would make this again. It was one of the best dishes I have had in a long time.  <br /> item not reviewed by moderator and published
This recipe was amazing!  Best I have ever made, though I changed out a few of the ingredients with some thoughts of my own.  Instead of 1 pound of beef tripe, I used 3 pounds of ground beef, formed into individual patties.  I then put the patties onto my charcoal grill and seared them until the centers were only slightly pink.  I topped them with the black pepper and sliced onions as the recipe suggested, which was a great idea.  I placed the patties onto buns and served them to my family.  Everyone agreed that this was the best manudo we had ever ate!  My hat is off to the chef who posted this recipe! item not reviewed by moderator and published
It is funny how we are commenting and making changes to a recipe that is not ours like she needs our validation. Also I understand Chitlins but cow intestines, are we trying to do voodoo for 6 hours. #buildthewall  item not reviewed by moderator and published
Please cook the tripe for 6-8 hrs! And like grandma said "never let it boil! P.S&gt; 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
This was so simple, I made mine vegetarian by adding vegetable boullion, for flavor. Nice for a cold day! item not reviewed by moderator and published
I made this recipie on Fathers Day for my Dad &amp; Hubby. My whole family came over and everyone ate in silence. I got the sympathy smiles and pats on my back. It was horrible. I will stick to our traditional seasonings. The chilie powder was way too much. Noone asked to take some home and noone finished the juice. So dissapointed. item not reviewed by moderator and published
I'm gonna give you white &amp; black folks the "MEXICAN" secret passed over by my grandma on how to make the real &amp; best tasting "MENUDO" I dont know where the author gets cooking menudo for only an hour thats just sickening &amp; gross. If you do that youll have food poisoning menudo is suppose to be boiled for at least 8 hours or more. We use the "POWDER" two packages is fine makes it spicer we like it SPICY! but we keepn re adding water every 3 hours. first what you wanna do is place your menudo also known as cow tribe or honeycomb tribe in a big crock pot pan with the water and add your package of menudo seasoning. nothing else just the water &amp; seasoning and then let it marinate in your fridge over night. the next morning turn it on and let it boil for 8 hours take a taste test within 4 hours and see if its too spicy for you or not if so re add a lil water. continue to boil. once done you can fix you a bowel then add your bowel of onions,oregano if you like. i like a corona beer with mine!!! also i like corn tortillas with re-fried beans as a side dish!!! goes well to dip into the menudo!!! that's it my WHITE &amp; BLACK FRIENDS ENJOY THE REAL MENUDO!!! Passedo n from my grandma. note i like to broil my menudo for 10 hours or more!! the longer the better tasting. item not reviewed by moderator and published
It is the best flavor, and the only way to get the papery red bits. item not reviewed by moderator and published
I made this recipe after my son requested menudo one night. It is on the stove as I type - just one dinner option for this evening, since I have absolutely no tolerance for mexican style spicy food. I'm sticking with pecan crusted chicken leftovers - LOL! My husband tasted the menudo and said the chile powder overwhelmed the taste of everything else, and I used quite a bit less than the 1/2 cup called for. My son said it was good, but didn't taste the same as what he had at a friend's house awhile back. I will make this again (not often), but with chile sauce (not homemade) instead of chile powder, and add some non-traditional things like cut up beef. item not reviewed by moderator and published
Try using home made chile sauce not powder(NO GOOD). item not reviewed by moderator and published
My family has always made their own chile, I have never heard of using powder. I guess that's why it only takes an hour and some, authentic Menudo is a tad more time consuming but well worth the wait. item not reviewed by moderator and published
delicioso item not reviewed by moderator and published
It was so easy to make and my family loved it!!! item not reviewed by moderator and published
just like my mom's and EZ to. 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
So it won't be real menudo. item not reviewed by moderator and published