I have made menudo for many years and, after reading the comments, have some 'hints' to offer. Yes, the tripe smells awful when cooking and one thing that helps a lot is adding 6-8 cloves of garlic and a lemon (cut in half and the juice squeezed in) in step one. The garlic cooks and doesn't add a strong garlic flavor. In step two, I would add broth in place of water and some cubed, sauted pork. This adds the hearty flavor that is missing when only tripe and water are used. I also use pureed New Mexico red chili, adjust to your taste. I hope you enjoy my tried and true 'hints'.
This is an excellent Menudo recipe. I added two pork feet and some bone marrow in step no. 2, making a richer broth. Also, I bought whole tripe and washed it first in several exchanges of cold water, then rubbed in the juice of two whole limes and about two teaspoons of Kosher salt, washed it again and sliced. I did this only because this is how I learned to prepare the tripe.
this is a delicious recipe no question. however there is no reason at all why it should take 8 hours. once i knew the tripe was clean and tender (about 2 hours preparation) the soup was done in another two hours. the chiles used in this recipe are produce a spicy flavor and i used one less arbol.
For those who do not like the smell of menudo . I soak it in 1/4 cup of distilled white vinegar and cold water soak for 3 hrs and rinse and continue cooking. Been cooking this for 33 yrs. this way no smells .
After reading the reviews I was excited to try this new recipe. However I was very disappointed with the results. It came out way too spicy (& i love spicy food) so I had to drain some of the water and I blended up some dried Guajillo chiles I had on hand to give it some additional flavor and color since the color wasn't the true aunthentic version I'm familiar with. It was very watered down. My family enjoyed it but my husband (who raves about my cooking) didn't care for it at all. He said he prefers and loves the way I originally make it because it's tastier and has a more richer and redder color to the juice. I use a combination of chile California New Mexico and Guajillo in my own recipe. I think I'm gonna stick to my own version afterall.
This was great!!!! I followed the recipe to a T the only thing I can say is that it came out really spicy. The peppers I used were kinda big so next time I'm gona cut down on the peppers. I served some to my neighbors who are from Mexico and and they love it but they thought it was a little to spicy also. I will definitly make this again.
One of the best tasting menudo I've had. I followed this recipe to make menudo for the first time. Everyone loved it!! My husband doesn't like to eat leftovers but he ate this for three days straight. Most of our guest were impressed on how flavorful it was. Thank you so much for sharing your recipe. I will definately save this and make it again. It's takes a long time to prepare but since everyone loved it ---it was worth it!
I make menudo and the pigs feet were not in your recipe. The tripe that we use is the honeycomb cost a little more but is more tasty and tender. Also have the butcher cut the pigs feet two or three of them into 4 pieces. Pigs feet add to the flavor. I use the powder chili. California Chili cause the New Mexico is too hot spicy. Also add "menudo Mix" it has all the spices you need in it sold in the Mexican spice section to the menudo then you only need to add salt and the red chili powder all our relatives always ask me to make menudo when they are coming to visit....you will love it!
Wonderful recipe! I sliced the honeycomb tripe in 1/4 x 1 inch slices after parboiling tripe in salted water for 2 hours. Used the slow cooker to pull it together. This is a keeper! Very dubious DH & friends were amazed at how unbelievably tasty. Served with fresh chopped onion cilantro mint & jalapeno peppers - most delicious!
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