menudo

many dates

Beef tripe is popular in various preparations around the world.

Menudo is the Mexican interpretation of that theme and it comes in 2 variations: red menudo has red chile added, white hasn’t. I didn’t care for either at first. I can testify this is most certainly an acquired taste.

a. white menudo with extras

2016-01-19

I don't mind committing culinary sacrilege if it makes me like the food in front of me better. I started tweaking the recipe somewhat by adjusting quantities (4 times the recommended amount of tripe, no red chile) and ingredients (add various vegetables). The vegetables add flavor to the broth, which I otherwise find to be overly bland.

To turn this into red menudo, add pureed red chile to taste.

INGREDIENTS

This is what you need for yield 8 quarts:

6-8 lbs. frozen beef tripe, cut up.
1 lb. uncooked frozen hominy (Pic2)
2 tbsp. salt 6 qts. water

Optional:

4 frozen pig’s feet
2 pkg. Knorr 'vegetable recipe mix’
2 tbsp. dried parsley
If fresh, only add it at the very end, or as garnish while serving

Pic1: 2016-01-19 — white menudo with a lot of broth

Directions

2016-01-19

Pic2: frozen hominy (nixtamal)
Pic3: the soup is ready
Pic4: and served with a little broth

Add the (frozen) tripe to 6 qts of water in a large stock pot.
Optionally add the pig’s feet now if you like them really soft, almost falling apart.
Bring to a quick boil, reduce heat and simmer for 60 min.
Add the frozen hominy.
Optionally add the pig’s feet here instead if you prefer them firmer.
Bring to a quick boil again, and then simmer for 90 min.
Add the dried vegetable mix and parsley.
Optionally, use fresh vegetables.
Simmer another 30 min. (total 3 hrs)
Serve to your preference with a lot of broth (Pic4) or with less (Pic1).

2020-03-15 — Day 1:

Pic5: tripe, Knorr 'vegetable recipe mix'
Pic6: 1 hour later, add hominy and pig's feet
Pic7: 2 hours later again

Pic8: after 4 hrs. for tripe, 3 hrs. for hominy and pig's feet
Pic9: served as soup
Pic10: served as meal without broth

2020-03-16 — Day 2:

Pic11: pig's feet are much softer on day 2 after another 1-2 hrs. simmering
Pic12: cup of soup
Pic13: heavy cream makes it smoother

Another day, more of the same: 2020-08-30

Pic14: starting
Pic15: menudo broth without hominy
Pic16: add hominy

Combine pig's & ox feet, tripe, seasoning. Cover with water.
Bring to a boil. Reduce heat, simmer 60 minutes.
I served a bowl of the broth before I added hominy. That is quite delicious already.
Add hominy. Simmer another 3 hrs. or until the hominy is soft and fully cooked.

Pic17-19: all done

Marielos and I like the pig's feet when soft,, but not yet falling apart.
By then, the broth will contain enough gelatin to gel solid when refrigerated.
Serve and enjoy.

b. White Menudo with carrots

Same recipe as above, with carrots added. As expected, the carrots turn the soup orange.

2016-12-27

Pic14: another day, another batch
Pic15: served with little broth
Pic16: served with a lot of broth

c. red Menudo

Same recipe as above. Add pureed red chile to taste towards the end.

2020-03-23

Pic17: menudo will gel when refrigerated
Pic18+19: reheat and white menudo ... becomes red menudo

d. canned menudo

Since Fall 2019 menudo is also available canned as a new product in the local grocery stores. It is amazingly good for a commercial product. Marielos doesn't normally like red menudo, but even she enjoyed this one.

It comes in several variations, mild to extra hot, without hominy ...

2019-10-19

Pic20+21: canned red menudo

d. canned menudo

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org