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 no-talent hacks stars like Ricky Martin.
Some of you may consider this comforting Mexican offal stew equally 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 this piquant and hearty stew is 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. 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 (the second stomach of a cow) along with pig trotters, 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 flavours 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 menu’s 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’s 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 dish has a bright red color coming from the sweet dried guajillo chilies. 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.
Gorgeous color on that, Marc! As I said before, I’ve never tried it, but I might just have to road trip up to NYC to have a bite of your version 🙂
I must admit that you’ve discovered the beauty of offal in these pictures. How do you do that? 🙂
When I lived in the North End, the butcher shop displayed a heap of tripe in their window. Each day I walked by that shop and wondered how I’d ever prepare it. This recipe would have been the ticket!
I thought this would be next after the tripe post. Looks great and flavors sound wonderful but I will pass. I am not an offal girl! I will just take some sauce over rice.
Gorgeous color on that, Marc! As I said before, I’ve never tried it, but I might just have to road trip up to NYC to have a bite of your version 🙂
I must admit that you’ve discovered the beauty of offal in these pictures. How do you do that? 🙂
When I lived in the North End, the butcher shop displayed a heap of tripe in their window. Each day I walked by that shop and wondered how I’d ever prepare it. This recipe would have been the ticket!
Mexican offal stew – where have you been all my life?
I thought this would be next after the tripe post. Looks great and flavors sound wonderful but I will pass. I am not an offal girl! I will just take some sauce over rice.
Jen, are you referring to the North End in Boston? I live in Cambridge, MA, and have heard that the North End has some very authentic old-country-style tripe!
Mexican offal stew – where have you been all my life?
It looks gorgeous and great job, but I just don’t think I can do tripe. Now, a vegetarian version, I would definitely want to eat.
Call me crazy but I think this looks delicious!
I have to admit I was never a big fan of tripe. The rest of my family would happily eat their fill whenever my late-Mom cooked it. Me? I always opted for something else that night. But recently, I tried tripe at Incanto restaurant in San Francisco, where Chef Chris Cosentino is famous for his way with offal. After one taste, I finally realized why everyone else loves this stuff so much. Cosentino’s version was sooooo tender. The texture truly was sublime.
It looks gorgeous and great job, but I just don’t think I can do tripe. Now, a vegetarian version, I would definitely want to eat.
I had menudo for the first time a month ago when I was in Jalos, Mexico. Despite it not being my favorite brunch meal, I did appreciate the intense acidic flavor that was needed to cut that “offal” flavor.
I like to eat it with an un-abashedly large serving of limes.
In the end I think I prefer birria in the context of mexican specialty dishes. Although I’d love to try and cook this.
Call me crazy but I think this looks delicious!
I have to admit I was never a big fan of tripe. The rest of my family would happily eat their fill whenever my late-Mom cooked it. Me? I always opted for something else that night. But recently, I tried tripe at Incanto restaurant in San Francisco, where Chef Chris Cosentino is famous for his way with offal. After one taste, I finally realized why everyone else loves this stuff so much. Cosentino’s version was sooooo tender. The texture truly was sublime.
I had menudo for the first time a month ago when I was in Jalos, Mexico. Despite it not being my favorite brunch meal, I did appreciate the intense acidic flavor that was needed to cut that “offal” flavor.
I like to eat it with an un-abashedly large serving of limes.
In the end I think I prefer birria in the context of mexican specialty dishes. Although I’d love to try and cook this.
Well Ricky Martin did come to mind immediately, but this is probably better than a singing Ricky.
Well Ricky Martin did come to mind immediately, but this is probably better than a singing Ricky.
I’ve heard so much about Incanto I really do have to give it a try the next time I’m out there.
I agree on the lime. It helps tame the gaminess and I love the spicy/salty/sour contrast.
Love it – is tripe better than Ricky Martin?? I think most def.
Love it – is tripe better than Ricky Martin?? I think most def.
I can’t see the link with Ricky Martin for the life of me, but who cares. This looks tremendous. Even tripe looks good when YOU take a picture of it 🙂 genius!
I can’t see the link with Ricky Martin for the life of me, but who cares. This looks tremendous. Even tripe looks good when YOU take a picture of it 🙂 genius!
oh gosh, i’ve never had this before but it looks too amazing to pass up. the colours are gorgeous. to the fishmonger’s it is! x
My mom used to take me to a Mexican flea market in Houston on Sundays that had a tiny tin-can of a place that served menudo at $5 a bowl, with–get this–FREE REFILLS! Sometimes I would see the locals squeeze lime juice all over a warm, soft tortilla, sprinkle salt on top, roll it up tightly and dip it into the stew. So happy to see this post–yours looks great!
oh gosh, i’ve never had this before but it looks too amazing to pass up. the colours are gorgeous. to the fishmonger’s it is! x
I tried cooking tripe once while in college (I thought it was a type of fish), and all I remember is that it filled my dorm room with a horrendous odor. I ended up throwing it away.
Guess I could’ve used a few tips . . .
My mom used to take me to a Mexican flea market in Houston on Sundays that had a tiny tin-can of a place that served menudo at $5 a bowl, with–get this–FREE REFILLS! Sometimes I would see the locals squeeze lime juice all over a warm, soft tortilla, sprinkle salt on top, roll it up tightly and dip it into the stew. So happy to see this post–yours looks great!
I tried cooking tripe once while in college (I thought it was a type of fish), and all I remember is that it filled my dorm room with a horrendous odor. I ended up throwing it away.
Guess I could’ve used a few tips . . .
Thanks for the great recipe. I’m in NM and eat menudo as often as I find it, which is often in the winter. I’ve only cooked it from scratch twice so I’m thankful for your detailed recipe. All the various parts are simmering on my stove right now.
We’re having friends over for New Year’s Eve and I wanted to serve them an authentic NM good-luck-for-the-New Year meal. I’m originally from the South so I’ll be making Hoppin’ John soup, too, which is a New Years’ Eve good luck meal, too.
I cut my tripe in tiny pieces after cooking, and it seems to be less offensive to those who think they don’t like tripe! And I remove all the bones from the pigs’ feet and cut that meat tiny as well.
The wonderful thing, besides the deliciousness, is that menudo freezes very well so you can have a bowl anytime you want it. It seems like a lot of work, but it’s just the ticket for a cold winter day. And once you get everything simmering it’s self-care for awhile. Once everything is done and chopped and back in the pot I adjust for salt, spices, and chili-heat.
Living in NM we are so fortunate to have all the ingredients available all year round. When I cook posole (or menudo) I double the recipe to have a stocked freezer full of yummyness.
Thanks again for the recipe. I make posole every year, but needed a refresher on menudo. You did good! Happy New Year, Ginny
Thanks for the great recipe. I’m in NM and eat menudo as often as I find it, which is often in the winter. I’ve only cooked it from scratch twice so I’m thankful for your detailed recipe. All the various parts are simmering on my stove right now.
We’re having friends over for New Year’s Eve and I wanted to serve them an authentic NM good-luck-for-the-New Year meal. I’m originally from the South so I’ll be making Hoppin’ John soup, too, which is a New Years’ Eve good luck meal, too.
I cut my tripe in tiny pieces after cooking, and it seems to be less offensive to those who think they don’t like tripe! And I remove all the bones from the pigs’ feet and cut that meat tiny as well.
The wonderful thing, besides the deliciousness, is that menudo freezes very well so you can have a bowl anytime you want it. It seems like a lot of work, but it’s just the ticket for a cold winter day. And once you get everything simmering it’s self-care for awhile. Once everything is done and chopped and back in the pot I adjust for salt, spices, and chili-heat.
Living in NM we are so fortunate to have all the ingredients available all year round. When I cook posole (or menudo) I double the recipe to have a stocked freezer full of yummyness.
Thanks again for the recipe. I make posole every year, but needed a refresher on menudo. You did good! Happy New Year, Ginny
Since I was a child I have been a big fan of menudo, but I learned not to eat it just anywhere. Some boil it so much it gets slimmy and doesn’t taste good. Other’s cook is “chilis and tripe”. This recipe seems to be the best, I can’t wait to try it in a couple of days.
Since I was a child I have been a big fan of menudo, but I learned not to eat it just anywhere. Some boil it so much it gets slimmy and doesn't taste good. Other's cook is “chilis and tripe”. This recipe seems to be the best, I can't wait to try it in a couple of days.
During a camping trip at Pescadero, CA, I went looking for a newspaper early Sunday morning and found the only gas station with a market was serving menudo. It’s the best I’ve ever tasted! I’ll have to try your recipe and hope it comes close to what I just had.
During a camping trip at Pescadero, CA, I went looking for a newspaper early Sunday morning and found the only gas station with a market was serving menudo. It's the best I've ever tasted! I'll have to try your recipe and hope it comes close to what I just had.
I’ll post the same information to my blog, thanks for ideas and great article.
i made some and it’s toooo salty…how can you help?
Sorry to hear it didn’t work out for you. Did you use kosher salt? If so, which brand? Morton’s tends to be significantly saltier than Diamond Crystal. If you used regular table salt, did you halve the amount of salt?
As with any recipe, it’s usually a good idea to salt anything to your tastes as people’s preferences vary, and there’s huge variation in the salinity of various brands of salt. Depending on how salty it is, you might be able to fix it by adding some vegetables (carrots, potatoes, etc) and more water.
add a peeled raw potato and let it absorb the salt.
This recipe is so delicious. I made it for my family & friends last night and they all loved it.
wait… i DONT understand why you just dont cut the tripe after the 1st 5min boil? it seems like you can skip cooling down the tripe afte the long boil if you just cut it up when u add the braising ingredients. tell me if there is a method to this madness (lol).. recipe looks great but im just trying to understand.
Hahaha that’s an excellent point! It will also cook faster if you cut
it up, so I say go for it!
p.s. why does so many brands of frozen tripe have hair???? ive tried to make it twice and each time (using a different brand) it has hair in between the layers. THIS IS SOOOOO GROSS!!!!!! i just purchased some yesterday fresh from the butcher and it looks amazing! I havent fully inspected it out of the package but i looked very very close through the package and was happy to see it had no visibal hair. I hope that when i cut it up its the same story. HAS ANYONE EXPERIENCED THIS? it is the easiest way to waste $9 let me tell u.
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.
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.
This is the great blog, I’m reading them for a while, thanks for the new posts!
This is so interested! Where can I find more like
this?
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!
I first fell in love with menudo while living in San Jose, perhaps we went
to the same shop:-)
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.
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! 🙂
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!
did I miss it, how many servings does this recipe make?
did I miss it, how many servings does this recipe make?
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!!
wooow all these recipes are delicious.
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!
Made this exactly as the recipe called for .. It was outstanding .. Thank younfor sharing such a great recipe!
Made this exactly as the recipe called for .. It was outstanding .. Thank younfor sharing such a great recipe!
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? 😀
my Mexican mother in law is cooking this for me tonight… she told me not to google it, but i had to! I think im going to be sick
my husband is mexican and has been groaning that he wants some menudo. i found 2 seperate recipes and i’m thinking, ugh! i guess greengos don’t understand. yuck!
my husband is mexican and has been groaning that he wants some menudo. i found 2 seperate recipes and i’m thinking, ugh! i guess greengos don’t understand. yuck!
I was introduced to Menudo about 10 years ago as a hangover remedy, and boy does it work wonders! Not only does it taste incredible, but it works faster than any headache medicine I have ever taken. We always serve it up with chopped onion, fresh cilantro and lemon or lime juice.
I have always wanted to make it from scratch, but never knew where to get the tripe. Now I work for a man that raises cows and he said that I can have all the tripe I want for free so I will be embarking on this endeavor as soon as butcher time comes!
The biggest thing that concerns me is the prep. Is there anything I need to do from Butcher to Kitchen? I don’t think they will be preparing it in any way as they usually just throw it away. What should I do to make sure it’s menudo-ready?
I was introduced to Menudo about 10 years ago as a hangover remedy, and boy does it work wonders! Not only does it taste incredible, but it works faster than any headache medicine I have ever taken. We always serve it up with chopped onion, fresh cilantro and lemon or lime juice.
I have always wanted to make it from scratch, but never knew where to get the tripe. Now I work for a man that raises cows and he said that I can have all the tripe I want for free so I will be embarking on this endeavor as soon as butcher time comes!
The biggest thing that concerns me is the prep. Is there anything I need to do from Butcher to Kitchen? I don’t think they will be preparing it in any way as they usually just throw it away. What should I do to make sure it’s menudo-ready?
That’s awesome that you found a fresh source of tripe. In the US the FDA requires meat processors to soak tripe in chlorine (bleach) to disinfect it before selling it to consumers. While the concern is nice, I can’t imagine anyone eating tripe half raw, and in disinfecting the tripe, they make it smell like a swimming pool and take away all the flavor of the tripe. “Green tripe” (unprocessed) is probably what you’ll end up getting, possibly with some of the cow’s last meal still in it. It’s going to smell really bad, and you need to wash it very well with lots of salt to get rid of the grit and stomach contents. Do a search on Google for “cleaning tripe” for tips and videos.
This is one of the best recipe for meundo . Like the way it is presented too 🙂
This is one of the best recipe for meundo . Like the way it is presented too 🙂
Been a Menudo fan for years. This looks like a good recipe. One caveat: adding salt to the boil might make the tripe rubbery. I simmer this mix for 3-5 hours. Adding chili powder and corn meal will take this recipe to another level. When finished, your broth should resemble a golden mahogany color. Traditional fixings are salsa verde, chopped onion, lemon wedges, and a few flour tortillas.
This recipe rocks. I’ve been using it for a while, with minor variations. (I don’t measure anything) Everyone’s taste varies but for the quick list basics, this it the place to start. If it taste’s great, EAT IT! I’ll be making this for a large group of my Mexican friends for New Years. Hey, if I can get my wife, (a good old country girl) to eat it, I must be doing something right. She loves it! Thanks for the recipe Marc.
How many servings does this make?
It depends on whether you plan on serving it as an appetizer or main, but it should easily feed 4-6 people.
I make menudo the way my mother used to make it way back when. Out of curiosity I wanted to check online to see how others cook it. You have some very good tips! A couple of things I do differently is add a whole fresh onion instead of slicing it and take it out of the soup after its cooked. I also cut the tripe into small squares right away before cooking. I’m fortunate to get good clean cuts of tripe from our local Mexican supermarket in San Diego (Northgate market, it used to be Gonzalez market) and always ask for honeycomb cuts instead of the cheaper fatty cuts. I use a couple of packets of California red chili powder instead and add to the soup while its simmering. I also cook menudo the day before serving and refrigerate, then skim any fat from the pigs feet off the top before reheating. Note: Without pigs feet, the menudo is not as tasty. This is where a lot of restaurants cut corners and disappoint Mexican American/menudo aficionados like us. For garnishments, I serve oregano, chopped fresh onion, dried red chili, sliced lemon or lime with corn and/or flour tortillas on the side. Salud!
My family has been making menudo for generations and we cut it up and soak it the night before and it works perfectly.
1ST OFF SOUNDS LIKE A PERFECT RECIPE…. JUST 1 QUESTION.. I READ AND RE READ THE INSTRUCTIONS OVER N OVER MAYBE IAM JUST OVER LOOKING BUT AT WHAT POINT DO I ADD ALL THE MENUDO Ingredients…for menudo
3 C posole (hominy)
2 Tbs vinegar
2 Tbs sugar
2 cloves garlic minced
1 tsp Mexican oregano
1/2 tsp ground cumin.
The menudo ingredients start being used in the last 4 paragraphs, the posole and other ingredients go in in the second to last paragraph.
I have made this recipe with great results and awesome taste but I can never get the dark red color you achieved. I used the California dried guajillo chiles. Is there a specific type of guajillo chile I am supposed to use to get the red color.
Hi David, how different is the color? Lighting could account for some of the color difference but it should be a deep dark red. I usually get my chiles from a mexican grocery store in Napa California (though I’m not sure where the chilies come from). As long as it tastes good I wouldn’t worry too much about the color.
Got a pot going right now. My wife requested it and I’m ALL IN! Gotta love that woman…and this recipe.
I bravely gave some to a friend’s husband who grew up around real mexican food in the Bakersfield area and loves menudo. He’s totally picky, a foodie, and a critic/”authority” on almost everything edible). He raved, said it was the best menudo he’d ever had and that means a lot to me. I think it’s an incredibly wonderful recipe – WOW, thank you very much. I’m your fan.
gosh I miss Mexican food..loved it when my mom made menudo or posole on Sundays. This looks exactly like her recipe..yumm!
This is somewhat similar to the menudo I ate regularly as a teenager in southeast New Mexico (cilantro was not big in my neck of the woods in the 60’s, however). The Saturday afternoon ritual was to stop at Lujan’s Bakery, buy a big bag of bolillos (Mexican bread rolls) and then head over to a small hole-in-the-wall adobe restaurant (can’t remember its name) with a huge soup pot which they would fill up with menudo. I will have to give your recipe a try- most of the ones I have seen to date, have not had pigs feet and I believe it to be an essential ingredient. And I am fortunate to have a bag of Hatch dried red chilies on hand.
hi
I live along way from mexico (almost as far away from mexico as you can get) and i have never tasted real mexican food (ive had “mexican” flavored foods from supermarkets…lol)
I’d love to try this but im stuck, im trying to find posole (hominy), i have found out from google that posole is a pork soup with hominy in it, and that hominy is a maize product.
But im under the impression that posole is another name for hominy… is that right???
if i cant find it here in New Zealand is there anything that could replace it???
cheers
P0PZ
Hominy is corn kernels that have been alkinized. Posole is a soup that has hominy in it. Search hominy by itself and you’ll find it
Hi P0PZ, it’s unlikely you’ll find it in NZ, hominy is a type of maize that’s been dried and soaked in lye (nixtamalized), which really changes its texture. While it won’t be quite the same, you could substitute chickpeas or even potatoes.
In Spanish, the dish is called posole, but it’s also the spanish word for hominy. Have you tried Amazon or other on-line retailers that ship overseas? That seems like the easiest way to find it if you don’t have an international food store.
How can I do this without having to put chilies in the oven. Do I just use chilli powder? How much?
How many servings does this recipe make?
Hi Sparkle, it depends on how hungry people are and whether you’re serving this as a main or along with other dishes, but it should feed 6-8 pretty comfortably.
Cold morning here in Conroe, Texas…off to HEB soon for Menu do making supplies.
Menudo. Gotta love auto correct. Lol
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:)
sharing this on my blog – with credits of course, thanks again!
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!
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.
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.
I’ve always made it without the hominy. It is amazing
Delicious, delicious, delicious! This recipe has extra steps and takes longer but it is well worth the extra effort.
Wrong, Wrong, Wrong, just try feeding this slop to a Mexican. And watch their reaction. The ingredients are just silly.
You talk to much. Get to the recipe already! And it’s not that good. Ur not a Mexican are you?
This looks atrocious. I”m not sure how I could even keep it down. Cow belly and pig feet ugg
Aye dumbass if it’s greenish brown or grey I think u should throw that meat out!!!! ?
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.
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!
I Miguel, I’m so glad to hear you enjoyed this, thanks for taking the time to let me know!
10/10 Love it. Only grip is too much vinegar