Comments on: Menudo

By: Lupe Hernandez

Lupe Hernandez — Sun, 08 Apr 2012 08:02:00 +0000

This is an AMAZING recipe!!! My whole family loves menudo and have eaten it since we were little, but recently, our local go-to store for menudo left us cringing when we noticed an unpleasant odor. Needless to say, this recipe will be a lifesaver when the family comes together for Easter Sunday breakfast! THANK YOU!!

p.s. Are you sure you aren’t Mexican?

By: Atownpr

Atownpr — Sun, 11 Mar 2012 15:10:00 +0000

Made this exactly as the recipe called for .. It was outstanding .. Thank younfor sharing such a great recipe!

By: Grldn_Paloma

Grldn_Paloma — Thu, 12 Jan 2012 23:11:00 +0000

This recipe is hands down the best I’ve ever had…ever! And I’ve had a lot of menudo. I gave some to a Mexican friend of mine who said it was better than her mother’s, that’s impressive. I deem it to be more authentic than any taco shop version. I don’t believe I will ever waste money on buying it from taco shops ever again. I think the braising technique it’s the key to the entire recipe. This recipe is a real gem!

By: Vanessam794

Vanessam794 — Mon, 26 Dec 2011 01:02:00 +0000

wooow all these recipes are delicious.

By: Rose

Rose — Sat, 24 Dec 2011 06:14:00 +0000

I am so impressed with this recipe. I am new to making menudo (this is my first attempt) and I will not be trying another recipe! Thank you so much for sharing this awesome recipe and for making the directions so easy to follow. Next I plan to make your Mole recipe since it is my husband’s favorite dish! Thanks again!!

By: Steve

Steve — Fri, 23 Dec 2011 04:39:00 +0000

did I miss it, how many servings does this recipe make?

By: Kat

Kat — Mon, 19 Dec 2011 02:58:00 +0000

I just made menudo for the first time with this recipe. I diced the tripe and cooked it in the crock pot, simmering for about 5 hours before adding the chilis. I added 4 chopped celery ribs to the simmer stage. I used home made chili sauce instead of dried chilis (it’s what I had!). When I pureed the liquid, I added it all back to the pot so it was thicker and had the heartier stock flavor. This recipe is amazing! Thank you!

By: Cristina

Cristina — Sun, 13 Nov 2011 20:31:00 +0000

I just finished my first bowl of this recipe. I’m so glad I found it because at first I had absolutely no
Idea how to make menudo. The soup came out great and all I found that I needed to add more of
was salt but thats only because I use salt really lightly when I cook. I didn’t have peppercorns or cumin seeds so I just used ground and i feel it didn’t hinder the taste at all. Also, I used a little more garlic than called for, as I usually do in all recipes, and it was delicious, especially after simmering for awhile. This is definitely now my go-to recipe for menudo. Thank you!

By: Candee

Candee — Sun, 28 Aug 2011 14:24:00 +0000

Thanks for this! My uncle and my mom make an ‘American’ type Menudo with chunks of beef and only SOMETIMES with tripe. It’s good, but they use a powdered mix from Gebhardt, and I am all about doing everything from scratch. This is the only ‘weird’ thing that I will eat. Kidneys, livers, or tripe made any other way BUT in Menudo, I will not eat. I love this. Whenever we go to a local taqueria I have to make sure I don’t get the pig foot. That is something I just can’t do. My mom loves to eat that though. *shudder*
However, this is great with corn tortillas.

By: Marc Matsumoto

Marc Matsumoto — Sun, 10 Jul 2011 00:41:00 +0000

I first fell in love with menudo while living in San Jose, perhaps we went
to the same shop:-)

By: JBDM

JBDM — Sun, 10 Jul 2011 00:17:00 +0000

Dude, you have no idea how you just changed my life! For years I’ve been searching for a menudo recipe that tasted like my local taqueria’s in San Jose, CA (I’ve tried 20+ recipes), and yours comes the closest by far. I have no idea whether their’s was “authentic” or “the best” or what, but I do know I loved it every Saturday or Sunday morning when I might have consumed too much alcohol the night before. The taqueria closed a few months ago, and in desperation I tried the menudo from four otherp local places. Theirs all tasted like the canned national brand I’ve bought occasionally in other times of desperation (e.g. when I’m out of town), so I decided to once again search the interweb for a recipe. I made yours today and I’ve already had a bowl (yummy!), but I plan on drinking heavily tonight just so I can enjoy the hangover-relieving effects a good bowl of menudo provides. Thank you!

By: big cooking pots

big cooking pots — Sun, 22 May 2011 18:59:00 +0000

This is so interested! Where can I find more like
this?

By: Large Pot

Large Pot — Fri, 08 Apr 2011 07:42:00 +0000

This is the great blog, I’m reading them for a while, thanks for the new posts!

By: Ed

Ed — Sat, 02 Apr 2011 20:01:00 +0000

You don’t cut the tripe at the beginning because it makes it hard to filter the stock and be sure that you’ve removed any bones.

By: Marc Matsumoto

Marc Matsumoto — Thu, 31 Mar 2011 13:29:00 +0000

I haven’t had the hair problem, but I hate buying tripe in the US
because they’re all bleached. I think it’s an FDA requirement, and it
makes the tripe smell like a swimming pool. I usually soak the tripe
in water overnight to tone down the smell, but it doesn’t completely
go away.