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Making Menudo with Amelia Ceja

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  Tripe 8 Pound
  Garlic head 2 Medium
  Bay leaves 2 Medium
  Salt To Taste
  Water 6 Cup (96 tbs)
  White onion 2 Tablespoon
  Lime juice 1 Tablespoon
  Cilantro 1 Tablespoon, chop
  Serrano pepper 1 Tablespoon, mince
  Oregano 1⁄2 Teaspoon
For the red chili sauce:
  Chili pepper 12 Medium
  Pasilla peppers 12 Medium
  Garlic cloves 12 Medium
  Oregano 1 Pinch

1. In a pan, add the water, tripe, garlic heads, bay leaves and salt and cook until tender.
2. Stem the peppers and rinse in water.
3. For the red chili sauce: In a pan, add the new mexico chili pepper and pasilla peppers along with 2 ladles of the tripe stock and heat on low and cook.
4. Blend together the cooked peppers, garlic cloves, oregano and salt.
5. Add the sauce into the tripe pot and simmer for 10 minutes.

6. Ladle the dish into a bowl and garnish with white onion, lime juice, cilantro, Serrano pepper and dry oregano and serve hot.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
120 Minutes
Ready In: 
150 Minutes

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Average: 3.6 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 468 Calories from Fat 167

% Daily Value*

Total Fat 19 g28.7%

Saturated Fat 5.9 g29.5%

Trans Fat 0.7 g

Cholesterol 553.4 mg184.5%

Sodium 504.5 mg21%

Total Carbohydrates 16 g5.3%

Dietary Fiber 4.1 g16.4%

Sugars 2 g

Protein 58 g116.1%

Vitamin A 86% Vitamin C 136.6%

Calcium 37.5% Iron 26.3%

*Based on a 2000 Calorie diet


Making Menudo With Amelia Ceja Recipe Video