I know I've been going off topic lately, covering everything from baseball to my travels, but I assure you this post isn't about that 80's boy band that incubated the likes of Ricky Martin. This Menudo hits your palate like a great Mariachi ensemble hits your ears: classic, harmonious, and full of traditional soul.
Some of you may consider this comforting Mexican offal stew cringe-worthy, but I think it gets a bum wrap because of the odd ingredients, which admittedly require some amount of care to prepare correctly. I have to tell you though that Menudo is piquant, hearty, and comforting; the perfect recovery food after a long night spent throwing back cervezas.
To be totally honest, I'm not a huge fan of offal. The strong minerally taste of liver and kidney keep those organs off my plate and out of my kitchen. Beef tripe is a different animal though (figuratively if not literally) and when prepared properly it's downright mild in comparison to other organ meats.
Like in many cultures, Menudo's origins are rooted in the fact that offal was considered a garbage cut and was thus very cheap. This made it a good source of protein for the masses. Today, there are many regional variations, but most include tripe , which are the stomachs (yes they have more than one) of ruminant animals.
I've used a combination of honeycomb tripe (cow's stomachs) along with pig trotters (pork feet), for a rich collagen laden broth. By soaking, par boiling then braising the tripe for hours in an aromatic broth, all but the faintest traces of the stomach's former contents are eliminated. The slow braise converts the connective tissues into gelatin and the naturally spongy structure of the tripe help it absorb all the good flavors in the cooking liquid.
While they may not look it, the trotters are quite tame in comparison to tripe and have started showing up on menus all over the country. In New York City, there's even a Japanese restaurant that specializes in pig trotters. When cooked for a long time, they create a wonderful stock, and the connective tissue and cartilage soften to a jelly like consistency that makes the Menudo creamy, rich and fulfilling. After the bones are removed and the meat is cut up, you really wouldn't know what it was unless you were looking for it.
The finished Menudo has a bright red color coming from the sweet dried guajillo peppers. With small bits of starchy hominy, this makes for a wonderfully satisfying all-in-one meal. To give the slow cooked stew a little freshness, and to further obscure the offal, serve this with a healthy squeeze of lime juice, onions and cilantro. The leftovers are fantastic served with scrambled eggs and tortillas.
More Mexican Flavors
If you enjoy the chili-rich flavors of Mexican cuisine, you will love Red Mole with Shredded Beef, Chicken Enchiladas, and Tacos Al Pastor.
📖 Recipe
Units
Ingredients
- 900 grams honeycomb tripe
- 2 pig trotters
for braising liquid
- 10 cups water
- 1 large onion sliced
- 1 head garlic smashed
- 5 plants cilantro stems and roots only
- 1 tablespoon black peppercorns
- 2 whole bay leaves
- 1 teaspoon cumin seeds
- 2 teaspoons Mexican oregano
- 4 chiles de árbol (small spicy red)
- 3 tablespoons kosher salt (halve if using table salt)
- 2 tablespoons vinegar
for menudo
- 115 grams dried guajillo chiles
- 3 cups cooked white hominy
- 2 tablespoons vinegar
- 2 tablespoons evaporated cane sugar
- 2 cloves garlic minced
- 1 teaspoon Mexican oregano
- ½ teaspoon ground cumin
Instructions
- If your tripe has been bleached (white color), soak it in a couple changes of cold water for a few hours to get rid of the chlorine smell. If you are using unbleached tripe (grey or greenish brown), thoroughly clean it under cold water and remove any extra fat on the smooth side.
- Bring a large pot of water to a boil then add the tripe and trotters. Boil for about 5 minutes then drain, discarding the water, and wash the tripe and foot clean of any brown gunk that's collected on the surface.
- Wash the pot out and return the cleaned tripe and trotter to the pot then add all the ingredients for the braising liquid. Cover and bring to a boil, then turn down the heat to low and simmer for 3 hours. Turn off the heat and allow it to cool to room temperature.
- Remove the tripe and brush off any spices or brown stuff. Slice it into ½" x 2" strips. Remove the trotters, clean and strip off the meat and tendon then roughly chop. Strain the stock through a double mesh strainer into a bowl and press on the solids. Wash out the pot and add the chopped tripe and trotter back into the pot.
- Place the oven rack in the lower middle position and preheat to 350 degrees F. Tear the guajillo chilies open and discard the stems and seeds. Flatten the dried chilies on a foil lined baking sheet then spritz with cooking spray. Put the chilies in the oven for about 5 minutes or until you start smelling sweet and peppery, be careful not to burn them. Remove them from the oven and cover with very hot tap water and allow them to rehydrate (about 15-20 minutes).
- Drain the chilies and put them in a blender with about half the stock. Puree until smooth, adding more stock if needed. Strain the chili mixture through a double mesh strainer into the pot with the tripe and trotters. Once you have strained the chili mixture, pour the rest of the stock through the strainer into the pot, pressing on any remaining solids.
- If you are using frozen hominy, measure out 3 cups into the pot. If you are using canned hominy, wash and soak in cold water to get rid of the "canned" taste. Add the rest of the menudo ingredients, lightly salt to taste and simmer uncovered for about an hour, until the tripe has taken on the color of the chilies and the soup is nice and thick. Check once last time for salt and augment if needed.
- It's best if you let it sit overnight for the flavors to mingle, but you can also eat it right away. Serve with tortillas, chopped sweet onions, cilantro and lots of lime.
Lindseyauctioneers says
Cold morning here in Conroe, Texas...off to HEB soon for Menu do making supplies.
Lindseyauctioneers says
Menudo. Gotta love auto correct. Lol
Niki Meeks says
This looks so good, I can't wait to make it. We live in Costa Rica now and we have not eaten Mexican food for over 1 year now. As native Texans, we have been craving this, and you are so right, after a long night of beer drinking, nothing works like a red hot bowl of menudo. You forgot about the fresh jalepenos:)
Niki Meeks says
sharing this on my blog - with credits of course, thanks again!
Charlie Lemak says
Excellent write up. I would just suggest you try it once substituting beef hooves for the pig's feet. The beef gelatine adds a slightly different flavor. Another aspect of this is if you have enough bone with the hoof, you can dig the marrow out of the cooked bone and spread it like butter on a corn tortilla. The ultimate treat!
Samantha says
Second time making this and amazing as ever. The best instructions and taste I've found trying many online Menudo recipes. Thank you so much.
ricardo says
It is also the name of the dish and amazing Especiallygreen posole, which depending on the person who cooks it, it's a bit spicier but still very flavorful.
Jilly says
I've always made it without the hominy. It is amazing
Rolobu says
Delicious, delicious, delicious! This recipe has extra steps and takes longer but it is well worth the extra effort.
Michael says
Wrong, Wrong, Wrong, just try feeding this slop to a Mexican. And watch their reaction. The ingredients are just silly.
Dan says
You talk to much. Get to the recipe already! And it's not that good. Ur not a Mexican are you?
Maureen Peterson says
This looks atrocious. I''m not sure how I could even keep it down. Cow belly and pig feet ugg
Pedro Ramirez says
Aye dumbass if it's greenish brown or grey I think u should throw that meat out!!!! ?
Joe Wilcox says
First time you’v recipe, going to try it. What to get out of my way of making it. Thought there’s got to be a better way to make it.
Miguel Bustamante says
This is the recipe I've been looking for. Thank you for this. Was looking at 10 other recipes that were lacking ingredients, flavor, and the method. This is the ultimate authentic recipe. Delicious!!! I'm bringing my menudo to a small gathering and I know everyone will love it. Gracias!
Marc Matsumoto says
I Miguel, I'm so glad to hear you enjoyed this, thanks for taking the time to let me know!
yay says
10/10 Love it. Only grip is too much vinegar