Those same compounds can also contaminate the broth and make it literally taste like the food that it was digesting a few weeks ago. I think of menudo as the persistent family member who keeps in touch no matter how far you may go in life.
To give but one example, I recently proposed to my girlfriend and we moved to northern California, some miles away from Los Angeles and my favorite Mexican bakery. Soon after the proposal, my future mother-in-law made the trek up from LA just to celebrate. That awful boiling stomach stew odor found me like some sort of fugitive, dragging me kicking and screaming to the kitchen table.
It has been here longer than I have and will continue long after I'm gone. And I have a feeling that I am not the only one that feels this way.
Love it or hate it, menudo is here to stay. Sign In Create Account. This story is over 5 years old. Picky Mexican-American Millennials call menudo a comfort breakfast food, especially after a night of drinking.
And the reason why may lie in its working-class roots. September 2, , pm. Menudo — can refer to: Menudo band , boy band Menudo album , three of their albums went by this name Menudo: La Reunion , a music project composed of former band members Menudo soup , traditional Mexican soup Menudo stew , Filipino meat stew… … Wikipedia. Menudo stew — This article is about the Philippine stew. For the Mexican soup, see Menudo soup. Menudo is a traditional[1] stew from the Philippines.
While it has the same name as the Mexican dish of the same name, it is not made with tripe but rather with… … Wikipedia. Soup — For other uses, see Soup disambiguation. A bowl of French onion soup … Wikipedia. Origin noun use of a Mex. Tripe — For the progressive rock band, see Trippa band. For other uses, see Tripe disambiguation. Tripe in an Italian market Tripe from French tripe which is from Italian trippa is a type of edible offal from the stomachs of various farm animals.
Offal can also be a cheaper type … Wikipedia. Caldo de pollo — Un bol de sopa de pollo casera. Menudo soup. Menudo soup This article is about the Mexican soup. For the Philippine stew, see Menudo stew. Ask a Mexican! Simon and Schuster. ISBN Like any good soup, continue to taste along the way and adjust salt and other seasonings accordingly to make sure it has enough flavor.
I add this to round out the flavor of the chile after it has been blended and pushed through a sieve. Dried oregano Red chile powder flakes Limes and lemons, quartered Chopped onions Chopped cilantro Corn tortillas Butter.
Whether you are buying honeycomb tripe or another type of beef tripe, you want to take the time to trim away the fat. No one likes a greasy or foul-smelling menudo. After you trim the fat, cut the tripe into one-inch pieces and place in a large stock pot of water to soak for two hours, changing the water out at the one hour mark.
Remove the stems and seeds from the chiles and toast on a dry skillet for about 30 seconds or until fragrant. Pour enough water to cover, and allow to simmer at a low heat, soaking the chiles. Add one onion, halved and 3 cloves of peeled garlic. Allow to simmer for a good half hour. Remove the soaking chiles, onion and garlic from the water and place in a blender along with the cumin.
Ladle about a cup of the simmering broth from the pot into the blender, and puree until very smooth. Add additional broth if necessary. Push chile sauce through a sieve into a medium-sized bowl to remove seeds and any skin.
Discard solids. Reserve chile sauce in the refrigerator until it is time to add to the menudo broth. Cooking the Menudo. Place the tripe, beef feet, onion, unpeeled garlic, peppercorns, salt, oregano, and water in a large stockpot or soup pot. Bring to a boil and reduce to a simmer. Allow to simmer uncovered for about 2 hours, or until the tripe and beef feet are tender but not too soft. Remove the unpeeled garlic. Add the hominy and pour chile puree, plus the can of Las Palmas Red Chile Sauce and chicken stock into the simmering pot and stir.
Allow to cook for about 3 hours or more on a low simmer. Season with additional salt to taste. Serve in large bowls, with dried oregano, cut-up lime wedges, diced onions, chopped cilantro, and warm tortillas smothered with butter at the table for each guest to customize their own bowl. View all posts by: Stephen Chavez. I grew up eating menudo along with a tripe Italian dish.
I make a batch of tripe and freeze it in batches so I can make either dish as I want. Great recipe Stephen,! Buen Provecho!!! Armando — Thanks for the note!
I also love to combine all of those chiles, including arbol for the heat. I use beef and pig feet, whichever happens to be available in the carniceria. Buen Provecho, mi foodie amigo. Randy, please find our menudo recipe here on the blog. In the Search section, type in Menudo Rojo and it will come up. Good luck! I am making menudo right now as we speak. My husband does not like the actual Tripe but loves the rest of the ingredients and broth.
I make the menudo with less amount of tripe, mostly for flavor and add pork chunks. My husband loves the broth, hominy, patas and pork. I also add some masa harina to thicken the soup a bit. Also, I prepare the chili ancho or whatever chile you want to use ahead of time and freeze so that it is ready when I need it for whatever dish I want to prepare pork rogue and enchilada sauce. I love your idea for a fusion of Menudo and Posole. We have to give that a try one day soon. Glad you found our blog.
Happy cooking!! Sorry for the confusion. Thank you for the question. Hope this helps. I made some menudo, it turned tasty however I noticed that tripe turned dark brown? Not quite sure. Have you purchased the tripe from the same grocery store or carniceria before? What kind of tripe was it?
So glad I found your post, your recipe is the closest that I can come to the way my family makes it. I am hoping to make this for them sometime soon. If so, how long do I cook them before adding? Your post made me smile just remembering childhood memories.
Thanks so much! Hi Terri — Glad to hear you enjoyed the menudo post. I would only caution that it is some of the fat that gives flavor to the broth.
Otherwise, I would boil them in a separate pot for about 30 minutes to remove most of the fat. Good luck!!! Let us know how it comes out. My dad was a butcher. He would cook the patas 1 hour before adding the nixtamal, an order hour. Fin ally he would add the tripe and cook for an additional 2 hours. It is not cheating…. I can not wait to try this. I have been searching for a menudo recipe.
I think I have found it. I will let you know how this turns out. Soooooooo supper excited. I loved your recipe! It is the closest to how I make menudo. Believe it or not, my mom and grandmother use only Las Palmas Red Chile sauce in their menudo yes, I see heads spinning.
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