Anyone have menudo recipes?

[banderson7474]

So I was interested in trying to make menudo but I'm a bit put off buying tripe. Has anyone replaced that with something else?

 

[tropics]

So I was interested in trying to make menudo but I'm a bit put off buying tripe. Has anyone replaced that with something else?

Here is a Beef Menudo
https://www.smokingmeatforums.com/threads/beef-menudo-pic-heavy-step-by-step.257065/
Richie

 

[tallbm]

So I was interested in trying to make menudo but I'm a bit put off buying tripe. Has anyone replaced that with something else?

You my friend are in luck!

I have a good recipe here and it is using a pressure cooker but could be done in a pot as well you will just have to deal with longer times.

https://www.smokingmeatforums.com/threads/mexican-menudo-soup-pressure-cooker.259073/

You are also in luck that if you don't want to full with tripe you can simply go buy you some pork butt/shoulder and cut it into some chunks/strips and throw it in as well. I wouldn't chop it too fine or shred it too much. I would leave the shredding and tearing of the bigger pieces to when you serve it in a bowl or else you will end up with something more chili'ish which is fine too but is kind of a bit of a departure from the menduo dish.
When you skip the tripe and sub the pork roast meat you are now making Red Posole (Pozole?). My aunt makes this all the time because she hates messing with the beef tripe. With a pressure cooker getting soft tripe is a non issue.

Here is what you can expect from this exact recipe :)

I hope this info helps!

 

[gmc2003]

Here ya go. It's an old one from '85.



Chris

:rolleyes:

 

[6GRILLZNTN]

Dang Chris you beat me to it!

 

[banderson7474]

You my friend are in luck!

I have a good recipe here and it is using a pressure cooker but could be done in a pot as well you will just have to deal with longer times.

https://www.smokingmeatforums.com/threads/mexican-menudo-soup-pressure-cooker.259073/

You are also in luck that if you don't want to full with tripe you can simply go buy you some pork butt/shoulder and cut it into some chunks/strips and throw it in as well. I wouldn't chop it too fine or shred it too much. I would leave the shredding and tearing of the bigger pieces to when you serve it in a bowl or else you will end up with something more chili'ish which is fine too but is kind of a bit of a departure from the menduo dish.
When you skip the tripe and sub the pork roast meat you are now making Red Posole (Pozole?). My aunt makes this all the time because she hates messing with the beef tripe. With a pressure cooker getting soft tripe is a non issue.

Here is what you can expect from this exact recipe :)

I hope this info helps!

Thank you, since I don't have a pressure cooker, would you say that I just need to make it like I'm making a stew or maybe chili?

 

[TomKnollRFV]

If you don't put in Tripe..is it even menudo any more? Like I thought the tripe is what made it Menudo!

 

[tallbm]

Thank you, since I don't have a pressure cooker, would you say that I just need to make it like I'm making a stew or maybe chili?

Disclaimer here, I've never personally did the tripe outside of the pressure cooker environment, BUT I know the high level process due to my mother making it all the time with a big stock pot.

With that said, if you skip the tripe and go the Posole route using pork meat then yes you should be able to cook the whole thing in a stock pot like a soup or chili.

IF you decide to go the tripe route without the pressure cooker well (see disclaimer) I can tell you my mother would boil/simmer tripe over night (all night, or 6 hours, or just 4 hours, I'm not 100% sure but it was over night). I did some searching online and found where a guy boils/simmers tripe for 4 hours. This sounds like the minimum to me and would increase as the amount of tripe you are using goes up.

Additionally pigs feet are part of either menudo or posole and these seem to get boiled over night with the trip. If you want to reduce the cook time on those guys buy Split vertically (not cross cut) pigs feat and they should be ready to fall apart and such!

Also using honeycomb tripe seems to be the preference as it is usually cleaner, less fat, better, etc. overall.

NOW, once you get the tripe boiled up and soft the major battle is over. My mother always maintained that you pour out the tripe water and do NOT use it to make the rest of the soup as overpowering tripe flavors are not a good thing. She would dump the water, cut the tripe, and then proceed with a fresh batch of water. With the pressure cooker and honeycomb tripe this doesn't seem to be an issue.

Once your tripe is ready then mix all the ingredients and make it like a soup or chili :)

As you can see the fooling with the tripe part is off-putting a for a number of reasons (including a not so wonderful aroma when boiling) so people like my aunt just opt to go with pigs feat and pork but/roast cut into big chunks of trips.

I hope all this info helps and let us know what you decide on :)

 

[TomKnollRFV]

Thank you, since I don't have a pressure cooker, would you say that I just need to make it like I'm making a stew or maybe chili?

I strong suggest instant pot as an investment. Amazing tool to own :)

 

[tallbm]

I strong suggest instant pot as an investment. Amazing tool to own :)

This is exactly the kind of thing my instant pot gets used for :D

 

[TomKnollRFV]

This is exactly the kind of thing my instant pot gets used for :D

I use it for every thing. I discovered the rice setting is to die for :P

 

[bregent]

I make Pozole almost weekly and recently started doing it in the IP. I usually make green, but like red as well. There's an amazingly simple slow cooker recipe that I found on a jar of Herdez salsa verde that I've adapted to the IP:

Makes 4-5 servings

• 1 dried pasilla chile (chile negro)
• 4 cups pork (or chicken) broth
• 1.5 cup Salsa Verde
• 2 pounds pork shoulder, trimmed and cut into 1/2 - 1 inch cubes
• 1/2 large onion, diced
• 2 cloves garlic, minced
• 1 bay leaf
• 2 teaspoons dried Mexican oregano
• 1 tablespoon ground cumin
• 1 (4.25-ounce) can diced green chilis
• 2 (15-ounce) cans hominy

Directions:

1. Soak dried pasilla chile in boiling water for 20-30 minutes or until softened; drain well.
2. Remove stem from chile and place in food processor with 1 cup of chicken broth.
3. Puree until smooth.
4. Pour pureed chile mixture and all remaining ingredients (see #a) into slow cooker, cover and cook on HIGH for 5-6 hours or LOW for 7-8 hours.
   a) If using pressure cooker, add all remaining ingredients less 2 cups of the broth and cook on high pressure for 16 minutes, release pressure. Add remaining broth and simmer for 15-30 minutes more.
5. Remove bay leaf before serving.
6. Spoon soup into bowls and serve with warm tortillas and top with a combination of your choice: shredded lettuce or cabbage, sliced radishes, onions, cheese, sour cream, lime, avocado and fresh cilantro.

Edit: One additional thing is that I typically will sear the pork in the IP or pan before adding the rest of the ingredients.

 

[chilerelleno]

If you don't put in Tripe..is it even menudo any more? Like I thought the tripe is what made it Menudo!

No tripas, no menudo.

 

[banderson7474]

No tripas, no menudo.

Im reading that tripe isnt easy to cook also. Is it true it smells rough during the cook too?

 

[chilerelleno]

Yes and no, it's been covered here already... But what the hey.

I'm referring talking beef stomach tripe only, no other animal's intestinal tract organs, and the tripe being used is honeycomb from the reticulum (2nd) stomach.

Most times what you buy at the store has been processed to some extent but still needs to be well washed before being boiled for several hours (3-5) with some *onion.
*The onion removes/covers some of the smell, but it will still smell while cooking.

That water/onion is then dumped and the tripe cut into pieces.
It is then boiled again for another hour or two, it doesn't stink at this point.
The heat lowered to a fast simmer and all the goodies added in for another hour or two, and now it smells great, like Menudo.
And finally about a hour to half hour before finished the hominy is added in.

A Instant Pot aka Pressure Cooker can greatly hasten the cooking times of the Menudo.

 

[chef jimmyj]

I saw a version of menudo made with Tripe and Beef Hooves, on TV. Now that must have been aromatic! My family would not try tripe but it is tasty. I have had it many times in Beef Pho. Below is my Red Pozole that my crew loves...JJ

Pozole Rojo

Stock/Broth

3-4Lbs Chicken on the Bone or 5-6Lbs Pork Country Style Ribs, Trotters and Fresh Hocks. (If just using CSR's 3-4Lbs is plenty)

1Lrg Onion (8oz), Chopped

1Lrg Rib Celery, Chopped

1Lrg Carrot, Chopped

3ea Whole Cloves Garlic

2ea Sprigs Thyme

1ea Bayleaf

5ea Stems of Cilantro

1tsp Kosher Salt

8Cups Water, or to cover meat.

The Soup Ingredients

2ea Ancho or Mulato Chiles

1ea Pasilla Chile

1ea Guajillo Chiles

Other Chiles as desired totaling 1-2oz

2C Diced Onions (1Lrg)

2C Diced Celery (2-3 Ribs)

2T Tomato Paste

3ea Cloves Garlic, minced

1tsp Fresh Thyme Leave (2-3 Sprigs)

1tsp Dry Mexican Oregano, or other.

2-3tsp Kosher Salt

1tsp Grnd Black Pepper

1/2tsp Grnd Cinnamon (1/2 Small Stick)

1/4tsp Grnd Cloves (4-5 Whole)

1/4tsp Grnd Cumin, or more to taste

1-14oz Can Diced Tomatoes

2-30oz Cans Posole, drained

The Garnishes

Sliced Red Radishes

Diced Sweet Onion

Shredded Cabbage

Diced Avocado

Lime Wedges

Cilantro Leaves

Queso Fresco or other Grated Cheese (Jack,Cheddar, Etc.)

Crema* or Sour Cream

Heat a 4Qt pot over high heat and add 2-3Tbs Fat of your choice and brown the meat, remove it to a plate and if there is a lot of additional fat rendered remove some, keep it, until you are left with about 2Tbs in the pot. At this point add the vegetables and saute them until golden. If the Garlic Cloves are getting too brown, remove and add back later. I ALWAYS sweat or saute my aromatic vegetables for soups and stocks because it creates and concentrates a ton of flavor that you can't get by adding raw veg to soup. For light colored soups, just sweat them over med/low heat until softened a bit. For dark soups saute until golden or even brown. Time to add the Water, fairly quickly as it's going to spit and pop, and the herbs. Scrape the bottom of the pot to get all the brown goodness that accumulated on the bottom of the pot. Add the meat to the pot, bring everything just barely to bubbling, reduce the heat to low and skim any floating scum. Cover the pot and simmer until the meat is tender and easily removed from the bones. If the level has dropped add some water. Now cooked, remove the meat to cool until it can be handled. Strain the stock into another pot, to remove the veggies, and keep warm. This stock contains little Salt so the flavor will be flat and not that good, we will fix this later. Reheat the 4Qt pot and add 2-3Tbs of the reserved fat. Add the remaining Onions, Celery and Tomato Paste. Saute these just until the tomato paste begins to darken. Add the Garlic and saute another minute. Add the Stock and all remaining ingredients, Except the Meat. Bring to a boil reduce the heat to low and simmer the until the Celery, Onions and Posole are tender but still firm. Adjust seasoning adding more Salt and Pepper to taste. Add the meat to the soup, turn up the heat, bring the soup back to a simmer and Serve in big bowls with all the Garnishes on the side so everybody can customize the Pazole to their tastes...The Recipe Serves 4-6...Enjoy!...JJ

 

[tropics]

I soak the Tripe in a lightly salted water for an hour,rinse squeeze out the extra water cut it up. Boil with 2 cans of beer & 2 cans of water 1-2 hr or till tender
Saute with onion never had a really bad smell to me.

Add the rest in stages
Done

Richie

 

[chilerelleno]

Richie,
sounds like you're buying the preprocessed tripe that's been boiled already.
Which is good stuff.

 

[tropics]

Richie,
sounds like you're buying the preprocessed tripe that's been boiled already.
Which is good stuff.

Chile sorry no prepossessed 1/2 was suppose to be 1-2 hrs. till tender Beer works wonders tenderizing meat.
Glad you caught that Thanks
Richie

 

[tallbm]

The smell from beef tripe that I have encountered is more of an animal tissue type smell rather then some completely nasty smell. Think of it as the same category of smell as if you walk into a true butcher shop/processing place. It's not the same exact smell but again it is that KIND of smell of raw or animal parts.

Buy the pre-processed honeycomb stuff and you should get around the smell issue quite easily :)