Loading Video...
Recipe courtesy of David Courtland

Menudo

Save Recipe
  • Level: Intermediate
  • Total: 6 hr
  • Prep: 1 hr
  • Inactive: 2 hr
  • Cook: 3 hr
  • Yield: 12 servings
Share This Recipe

Ingredients

Directions

  1. Wash tripe thoroughly. Remove the excess fat from the tripe and cut it into bite-sized pieces. Rinse the hominy well in a colander under running water. Wash the pigs feet well also.
  2. Combine all ingredients, except for garnishes, in a large pot with enough water to cover. Bring to a boil, and then reduce heat to low and simmer slowly until hominy opens and is cooked. Do not overcook. Skim the excess fat from the surface. It is best if you can refrigerate the Menudo in order to remove all of the grease.
  3. Ladle into bowls, and garnish with additional fresh cilantro, chopped green onions, minced pequin chiles, and lemon wedges. Serve with toasted bolillos (a Mexican bread made with corn flour).
22m Easy 99%
CLASS
14m Easy 98%
CLASS
20m Easy 98%
CLASS
24m Easy 98%
CLASS

23m Easy 95%
CLASS
2m Easy 95%
CLASS
13m Advanced 95%
CLASS