Menudo Rojo (Red Menudo) - Printer Friendly
Inexpensive to make, and fully authentic, this menudo will have your Latin lovers swooning! This recipe uses a combination of chiles to deliver its trademark red color, and packs a mildly spicy punch. And it is really quite easy to make - my husband absolutely devoured it the first time I made it.
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I make menudo and the pigs feet were not in your recipe. The tripe that we use is the honeycomb cost a little more but is more tasty and tender. Also have the butcher cut the pigs feet two or three of them into 4 pieces. Pigs feet add to the flavor. I use the powder chili. California Chili cause the New Mexico is too hot spicy. Also add "menudo Mix" it has all the spices you need in it sold in the Mexican spice section to the menudo then you only need to add salt and the red chili powder all our relatives always ask me to make menudo when they are coming to visit....you will love it!
I have made menudo for many years and, after reading the comments, have some 'hints' to offer. Yes, the tripe smells awful when cooking and one thing that helps a lot is adding 6-8 cloves of garlic and a lemon (cut in half and the juice squeezed in) in step one. The garlic cooks and doesn't add a strong garlic flavor. In step two, I would add broth in place of water and some cubed, sauted pork. This adds the hearty flavor that is missing when only tripe and water are used. I also use pureed New Mexico red chili, adjust to your taste. I hope you enjoy my tried and true 'hints'.
Wonderful recipe! I sliced the honeycomb tripe in 1/4 x 1 inch slices after parboiling tripe in salted water for 2 hours. Used the slow cooker to pull it together. This is a keeper! Very dubious DH & friends were amazed at how unbelievably tasty. Served with fresh chopped onion, cilantro, mint & jalapeno peppers - most delicious!
I COOKED MINE DIFFERENTLY, I CLEANED THE TRIPE WITH WATER & VINEGAR OVERNIGHT (HELPS ELIMINATE SMELL). NEXT, PLACED PATA DE PUERCO(FOOT)IN POT & SUBMERGE FOOT WITH WATER, HALF AN ONION & 1 GARLIC HEAD, DOESN'T NEED TOO MUCH WATER BECAUSE IT WILL LOOSE FLAVOR. COOKED FOOT FOR 1 1/2HR OR UNTIL FOOT IS TENDER. NEXT, ADDED TRIPE AND COOKED FOR 1HR UNTIL TRIPE IS SOFT. ONCE TRIPE WAS COOKED I ADDED THE HOMINY. AFTER ADDING HOMINY I USED 4 CHILES GUAJILLO AND 4 CALIFORNIA REMOVED SEEDS AND SUBMERGED IN BOILING WATER UNTIL SOFTENED, THEN PLACED IN BLENDER WITH A LITTLE WATER AND ADDED TO POT WITH TRIPE AND HOMINY. COOKED FOR ABOUT 30 MINUTES AND FINITO! GARNISHED WITH CILANTRO, ONION, RADISH AND LIME JUICE.
WARNING THESE PEPPERS WILL MAKE YOUR SAUCE ORANGE NOT RED.
This is an excellent recipe. I have made this a few times as the recipe reads (less some of the pepper) & now my family wants it for breakfast, lunch, and dinner every other day. It seems I can never make enough because they devour it no matter how much I double even triple the recipe. I made an experimental batch for dinner tonight putting my own twist on it and suprisingly it turned out AWESOME!!! I added 2 lbs hog maws, 6 slices of bacon, 4 medium potatoes (cut into 4's), and 6 pig tails. I let it cook on the stove for two hours (minus the potatoes and bacon). I let it cook down and then added my second gallon of water letting it cook for an additional hour. I then transfered everything to the crock pot (adding potatoes and bacon) and let it slow cook for an additional 4 hours (didn't even need the third gallon of water). WOW....I know this goes against what menudo may be, but try it. You will be suprised how flavorful and meaty this turns out to be. I hit a home run with my family and neighbors ma