Any good menudo recipes?!
Any good menudo recipes?
Answers:
1 cup diced liver
2 1/2 cups diced pork
3 diced potatoes
1/3 cup boiled garbanzo beans
3 medium tomatoes
3 cloves garlic, pounded
1 medium onion, sliced
1/2 cup water (in which pork was cooked)
1/2 tablespoon pimenton
shortening
salt
Cook pork in water to cover until tender.
Dice.
Saute garlic,onion and tomatoes in shortening.
Add pork and liver and continue sauteing for 5 minutes.
Add water and salt,and pimenton (to color).
Add potatoes and cooked garbanzos.
Cook until potatoes are done.
Spicy Menudo
3 to 4 pound tripe (be sure to include 1 piece of honeycomb)
6 garlic cloves, bruised but not peeled
1 tablespoon peppercorns
2 sprigs thyme
3 bay leaves
1 teaspoon sea salt
1 28ounce can white hominy
2 jalapenos, seeded and minced
1 bunch cilantro, leaves chopped
1 bunch green onions, chopped
12 tomatillos, diced
Rinse tripe under cold running water and cut large pieces into 1inch squares.
Place the garlic, peppercorns, thyme, and bay leaves into a square of cheesecloth. Tie into a bundle. This is your bouquet garni.
Place the tripe in a large stock pot with 4 quarts of hot water, the bouquet garni, and salt. Bring to a boil and skim foam if necessary. Reduce the heat and cook at a simmer for 2 to 3 hours or until tripe is tender.
Add the canned hominy, liquid and all and the jalapenos. Cook 15 minutes longer. About 10 minutes before serving, add the cilantro, green onions, and tomatillos. Remove the bouquet garni.
Garnishes may include mild red chile sauce, ground chile powder, oregano leaves, chopped onions, or lime wedges, or sliced radishes.
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Menudo soup
2 lbs. honeycomb tripe
1 (1 1/2 lb.) veal knuckle
6 c. water
3 med. onions, chopped
2 cloves garlic, minced
2 tsp. salt
1/2 tsp. coriander seed
1/4 tsp. dried oregano, crushed
1/4 tsp. crushed red pepper
1/4 tsp. pepper
1 (15 oz.) can hominy
Pequin chilies or crushed red peper
Lime wedges
Directions:
Cut trip into 1" pieces. Place in a Dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 tsp. crushed red pepper, and pepper. Simmer, covered, for 3 hours till tripe has a clear, jellylike apearance and veal is very tender. Remove veal knuckle from pot. When cool enough to handle, discard bones, chop meat return to soup. Add undrained hominy; cover and simmer 20 minutes longer. Serve with pequin chilies or crushed red pepper to taste. Garnish with lime wedges. Make 8 to 10 servings
The eazy way:
2 lbs tripe, cut into small chunks (cutting it is the hard part)
1 can Chili las Palmas Chili Colorado (28 oz)
Oregano
garlic
Onions
Chili powder
Lg can Hominy
Rinse tripe, place in large stock pot, fill 2/3 full with water, add 1/2 onion (cut into quarters) and a few teaspoons of oregano and some garlic (used dried or fresh or precopped in bottle). Boil for 3 hrs, adding water as needed, till meat is tender (fork pokes easily through it). Add Chili las Palmas sauce and 1 to 2 teaspoons of chili powder. Drain hominy and add to pot (careful, hot water will splash). Boil for 1 hour. Garnish with onions, lemon, oregano (as desired) and serve.