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Home Style Menudo

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<p><a href="http://commons.wikimedia.org/wiki/File:Menudo_in_Houston_TX_2013.jpg">Image Credit</a></p>
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Breakfast
Method: 
Boiled
Ingredient: 
Beef
Cook Time: 
35 Minutes

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