MENUDO
Menudo is magic in a bowl - sporting tripe, a deeply spiced broth, and the choice of many different seasonings, the Mexican soup is a gift. Also known as pancita, the dish is amenable to many variations and this version from Mely Martínez's book, "The Mexican Home Kitchen" (Rock Point, 2020), is especially soothing. Most menudo recipes follow a similar blueprint: protein (usually tripe) is simmered in broth until it reaches a silky completion. Your choice of meat sits nestled in a base which can be as spicy or soothing as your tolerance and preference allows. On the side, lime, oregano and onions are among the accoutrements to season your dish - and hominy can be a hearty addition to the bowl, complementing the textures that have been stacked atop one another.
Provided by Bryan Washington
Categories dinner, main course
Time 3h30m
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- To prepare the broth: Combine 6 quarts water with the cow's foot, marrow bones, garlic and onion in a very large stockpot (at least 12 quarts) and set over medium-high heat. Season with 1 1/2 tablespoons salt. Cover and bring to a boil, then reduce the heat to maintain a simmer and cook, uncovered, for 15 minutes. While it cooks, use a spoon to skim off any foam that forms on the surface.
- Add the tripe and oregano and cook for 2 to 2 ½ hours, until the tripe is tender but firm. (Do not overcook it.)
- Remove the cow's foot and marrow bones from the pot and skim off the fat from the surface. Once the cow's foot cools a little, pick off the meaty parts, chop them and return them to the pot, along with the marrow from the bones. Discard all the bones.
- While the broth is cooking, make the guajillo sauce: Heat a comal or large skillet over medium-high, then place the guajillo peppers open wide in the pan and lightly roast them for 30 to 40 seconds, until they darken slightly and become fragrant. Remove promptly. Place the roasted peppers in a bowl and cover them with water. Let them soak for about 25 minutes, until soft. Drain the peppers and place them in a blender with the garlic, ½ cup of the cooking broth and cumin (if using). Blend until smooth. Strain the sauce through a strainer into the pot with the broth.
- Simmer the broth for another 30 minutes, partially covered. Taste and season with more salt, if you like. Serve the soup in large bowls and place the chopped onion, crushed chiles, lime wedges, oregano and tortillas in serving dishes for everyone to add to their own bowls.
MENUDO
This dish depends on how much of each ingredient you put in it. It just depends on how much you wish to make. This dish takes a while to prepare and to cook but it is worth it. The spices are always according to how hot or spicy you like your food. It tastes better on the second day. If you want to make more, increase the ingredients. If you want less, decrease the ingredients. I learned this on my own and my husband, who is Mexican, loves it. It will please the most avid Mexican food lover.
Provided by ksalinas
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 7
Number Of Ingredients 5
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.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 37.2 g, Cholesterol 158.3 mg, Fat 6.9 g, Fiber 6.6 g, Protein 19.6 g, SaturatedFat 2 g, Sodium 632 mg, Sugar 5.7 g
MENUDO DE DURANGO
Steps:
- Place whole chile peppers in a bowl with 3 cups of hot water to soften. Once soften, seed and stem peppers, place in a blender with hominy, garlic, salt, Adobo, cumin and black pepper to taste. Add 2 cups of water from peppers in blender to blend.
- Clean and cut beef tripe and pigs feet. Place in pot fill with water. Squeeze the whole lime in water. Put to boil till the meat is tender. Then drain water and rinse.
- Add your ingredients from the blender and water to fill pot. Boil for about an hour with epazote and bay leaves.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MENUDO ROJO (RED MENUDO)
Inexpensive to make, and fully authentic, this menudo will have your Latin lovers swooning! This recipe uses a combination of chiles to deliver its trademark red color, and packs a mildly spicy punch. And it is really quite easy to make - my husband absolutely devoured it the first time I made it.
Provided by GUSTAVO6
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 8h30m
Yield 8
Number Of Ingredients 14
Steps:
- In a large pot, bring 1 gallon water to a boil. Place tripe in the pot, reduce heat, and simmer 2 hours. Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water. Continue to simmer tripe for 2 hours; drain.
- Pour remaining 1 gallon water into the pot with tripe, and bring to a boil. Stir in garlic and 1 white onion. Season with salt, pepper, oregano, and red pepper. Reduce heat, and simmer 1 hour.
- Preheat the broiler.
- Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch. Remove from heat, slit lengthwise, and remove seeds. In a blender or food processor, blend the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat.
- Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice.
Nutrition Facts : Calories 225.1 calories, Carbohydrate 31.8 g, Cholesterol 139.2 mg, Fat 5.3 g, Fiber 6 g, Protein 14.3 g, SaturatedFat 1.5 g, Sodium 1679.1 mg, Sugar 5.6 g
MENUDO DE SONORA (MENUDO SOUP SONORA-STYLE)
White Sonora-style Mexican menudo soup made with beef tripe and white hominy. Garnish also with ground pequin chile. [Recipe originally submitted to Allrecipes.com.mx]
Provided by Rocía
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h20m
Yield 10
Number Of Ingredients 15
Steps:
- Bring water a boil in a large soup pot over high heat. Add cow's foot, onion quarters, garlic, thyme, marjoram, peppercorns, and bay leaves. Boil, skimming off the foam the forms on the surface, until broth flavors intensify, about 30 minutes. Add beef tripe and bring to a boil. Reduce heat to medium, cover, and cook until cow's foot softens, about 1 hour.
- Remove cow's foot pieces from the broth and transfer to a dish. Skim fat from the surface of the broth. Add hominy; cook until tripe is softened, 30 to 45 minutes. Do not overcook.
- Separate meat from the cow's foot. Discard bones.
- Discard onion quarters, garlic, thyme, marjoram, peppercorns, and bay leaves from the broth. Stir in meat and season with salt. Cook until flavors blend, about 5 minutes more. Pour into bowls and garnish each serving with lime wedges, finely chopped onion, cilantro, and oregano.
Nutrition Facts : Calories 216.6 calories, Carbohydrate 23.4 g, Cholesterol 200.3 mg, Fat 6.2 g, Fiber 4.5 g, Protein 17.6 g, SaturatedFat 1.9 g, Sodium 311.4 mg, Sugar 3 g
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