How To Cook Menudo Recipes

FILIPINO MENUDO

Steps:

• Combine all marinade ingredients. Divide the marinade in halves. Save half. Add pork cubes on the other half with the bay leaf and marinate for at least 30 minutes.
• Remove pork from the marinade, drip dry.
• Sauté garlic and onion, add pork and the unused half of the marinade and bay leaf, simmer uncovered, reduce the liquid to half.
• Add fresh pork liver if you prefer the fresh ingredient, cover and cook.
• Add tomato sauce, liver paste (if this is what you're using), carrots, potatoes and raisins, simmer stirring occasionally.
• Add peppers and adjust the seasoning.
• Add the grated cheese, let it melt, stir and distribute evenly. Serve hot.

HOW TO COOK MENUDO

Steps:

• Prepare the tripe. Wash it in cool water and shake it dry. Place it onto the cutting board and remove the extra fat with a sharp knife. Once all the fat is trimmed, place it onto the cutting board and dice each piece of tripe into bite-sized chunks. Rinse the tripe with water and set it aside.
• Cut the pigs' feet. Rinse them in water, pat dry, then cut them in half. To make white menudo, use calves' feet instead.
• Peel and chop the garlic. Remove all the layers of skin from the garlic cloves. Place the cloves onto the cutting board and cut each piece in half. Place these aside.
• Peel and chop the onion. Peel the skin off the onion as well as the tough outer layer of the onion. Place the onion on the cutting board and slice the onion into bite size chunks. Set these aside.
• Cook the peppers. Bring a large pot of water to a boil. Place the seeded peppers in the boiling water, along with two garlic cloves. When the peppers are soft, remove the pot from heat.
• Blend the pepper water. Pour the peppers, garlic and water into a blender and process until smooth.

MENUDO

Steps:

• In a 16 quart pot combine the tripe and the onions. Add water until pot is about 3/4 full. Cover and cook on low heat for about 2 hours, or until the tripe is tender. Add the hominy, chili powder, and salt and pepper to taste. Cover and cook for another 45 minutes to one hour to incorporate the flavors. Serve with fresh onions, corn tortillas and lemon if desired.

MENUDO

Steps:

• 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.

FILIPINO MENUDO (PORK AND LIVER STEW)

Steps:

• Bring a large pot of lightly salted water to a boil; add the pork chops and return to a boil. Cook the pork chops at a boil for 5 minutes, remove, and set aside to cool. Remove 1 cup of the broth from the pot and set aside for later use. Once the chops are cooled to the touch, cut into bite-size pieces.
• Return the water to a boil; add the pork liver to the pot and cook at a boil until tender, 7 to 10 minutes. Drain and discard the liquid. Set the liver aside to cool; cut into bite-size pieces.
• Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until tender, about 5 minutes. Stir the pork chops into the onion and garlic; cook and stir together for 5 minutes. Season with salt and pepper. Add the tomatoes and reserved broth; cover and cook for 10 minutes. Stir the pork liver, garbanzo beans, raisins, and potatoes into the mixture; cover and simmer until the potatoes are fork-tender, about 10 minutes.