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Home Style Menudo

the.instructor's picture
  Beef tripe 3 1⁄2 Pound, rinsed well and cut into 1 inch squares (Regular / Honeycomb)
  Beef shanks 3 1⁄2 Pound (Meaty)
  Onions 2 Medium, chopped
  Garlic 10 Clove (50 gm), minced / pressed
  Ground cumin 2 Teaspoon
  Water 10 Cup (160 tbs)
  Chili puree 1 Tablespoon (Adjust Quantity As Per Taste)
  Canned hominy 87 Ounce, drained (3 Large Cans, 29 Ounce Each White / Yellow Colored)
  Salt To Taste
  Condiment 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed For Serving)

In an 8- to 10-quart pan, combine tripe, beef shanks, onions, garlic, cumin, and water.
Bring to a boil over high heat.
Reduce heat to low, cover, and simmer until tripe is very tender to bite, 6 to 7 hours.
Skim off and discard fat from liquid.
Lift beef shanks from pan; discard bones and fat.
Cut meat into chunks and return to pan along with chile puree and hominy.
Season menudo to taste with salt.
Bring to a boil and simmer, covered, for about 30 minutes to blend flavors.
If made ahead, let cool, then cover and refrigerate for up to 2 days.
Reheat to simmering before serving.
Ladle hot menudo into bowls; offer condiments to add to individual portions.

Recipe Summary

Cook Time: 
35 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6251 Calories from Fat 2146

% Daily Value*

Total Fat 240 g368.8%

Saturated Fat 83.5 g417.4%

Trans Fat 2.4 g

Cholesterol 2635.1 mg878.4%

Sodium 8673.7 mg361.4%

Total Carbohydrates 418 g139.4%

Dietary Fiber 70.7 g282.8%

Sugars 67.2 g

Protein 564 g1129%

Vitamin A 65.5% Vitamin C 79.5%

Calcium 191% Iron 359.7%

*Based on a 2000 Calorie diet

Home Style Menudo Recipe