Ingredients Jump to Instructions ↓

  1. Menudo

  2. Serves 6-8 2 pounds tripe

  3. 1 calf's foot

  4. 1 pound frozen posole

  5. 1 large onion, chopped

  6. 3 cloves garlic

  7. Dried mild red chile

  8. 1/2 tsp oregano

  9. salt and pepper to taste

  10. Cut the tripe into bite-sized pieces. Soften the chile in hot

  11. water. Remove the stem and seeds (if desired) and mince. Throw

  12. everything into the crock pot and cook all day.

  13. Note: The calf's foot is to add additional richness to the broth.

  14. The calves' feet I buy are big so I use only one. You can also

  15. use pig's feet or a marrow bone. Since all of these ingredients

  16. will not fit into my crock pot I make this in two days. On the

  17. first day I cook the bone/feet in water to cover. This makes the

  18. broth. I remove the bone/feet and strain the broth. You could

  19. easily throw a carrot and a few stalks of celery in for more flavor but this is not commonly done.

  20. The second day I make the menudo. I like the tripe cut up into tiny pieces (real men like big chunks.) Often tripe is pre-cooked

  21. to some amount of doneness before you purchase it. It helps if

  22. you know how long it was cooked. If you don't know, cook it all

  23. day on the low setting. You can use canned hominy if you wish.

  24. I use a mild red chile and use a lot of it. It gives a nice color.

  25. Since my husband does't like seeds I must be carful about picking

  26. them out. But many cooks just snap off the stem of the dried chile

  27. and grind the pod in a mortar.

  28. Some people add coriander. Many people add some green chile.


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