| Level: | Intermediate |
| Total: | 6 hr |
| Prep: | 1 hr |
| Inactive: | 2 hr |
| Cook: | 3 hr |
| Yield: | 12 servings |
Ingredients
- 3 pounds beef tripe
- 3 pounds hominy, frozen (not canned)
- 3 pounds pigs feet, quartered
- 1 large onion, diced
- 1 bunch green onions, cut into 1/4-inch pieces, plus more chopped small for garnish
- 1 bunch cilantro, chopped, plus more for garnish
- 2 tablespoons fresh oregano leaves
- 1 tablespoon freshly ground black pepper
- 1 tablespoon red pepper flakes
- 1 head of garlic
- 2 tablespoons salt
- 1 to 2 pequin chiles, minced, for garnish
- Lemon wedges, for garnish
- 24 bolillos, toasted
Instructions
- Wash tripe thoroughly. Remove the excess fat from the tripe and cut it into bite-sized pieces. Rinse the hominy well in a colander under running water. Wash the pigs feet well also.
- Combine all ingredients, except for garnishes, in a large pot with enough water to cover. Bring to a boil, and then reduce heat to low and simmer slowly until hominy opens and is cooked. Do not overcook. Skim the excess fat from the surface. It is best if you can refrigerate the Menudo in order to remove all of the grease.
- Ladle into bowls, and garnish with additional fresh cilantro, chopped green onions, minced pequin chiles, and lemon wedges. Serve with toasted bolillos (a Mexican bread made with corn flour).
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 439 |
| Total Fat | 20 g |
| Saturated Fat | 6 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 43 g |
| Cholesterol | 238 mg |
| Sodium | 877 mg |
Reviews
My mother-in-law adds pig feet to the menudo and it is absolutely delicious. The recipe above states to skim the fat and to even refrigerate in order to skim the fat but the best way is to boil the pigs feet in a separate pot until almost done and then transfer them to the pot with the tripe. The pigs feet are what release all the fat.
I have always used dried poblano chilies , pigs feet, cumin & black pepper in my menudo. Don’t just wash the tripe under running water boil the beef tripe for about 15 minutes and throw that water away to help minimize the smell of pasture in the menudo. In addition black pepper and pigs feet has been in menudo since its inception and dose not in any way shape or form take away from its ?original flavor? any one who thinks otherwise is a supercilious cretin.
You are supposed to use beef feet as well and not pork feet. Also, in this recipe you don’t use blackpepper since this takes away the original flavor. It wasn’t good.
It was pretty close to the real deal.
That in great but you missed chiltepin
This is a pretty good recipe though I substituted the red pepper flakes for chili powder. My mother owns a Mexican restaurant in San Antonio and it came very close to tasting like hers. Recommended recipe.