This is a traditional Mexican soup that is a very authentic and great soup. It is fairly unusual/unique in the realm of soups so it may not be everybody's cup of tea. It is also known as a remedy for hangovers. That point was even mentioned as so as a Jeopardy question once!
Menudo is made with Beef tripe, hominy, and often uncooked pig's feet are added. This is why I am posting the recipe in the Beef section. Enjoy!
Menudo Pressure Cooker Recipe
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Makes approximately 4qts of soup.
Things to Know:
Ingredients:
Cooking Directions:
Menudo is made with Beef tripe, hominy, and often uncooked pig's feet are added. This is why I am posting the recipe in the Beef section. Enjoy!
Menudo Pressure Cooker Recipe
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Makes approximately 4qts of soup.
Things to Know:
- There may not seem like much liquid or soup to the dish when you initially add all ingredients but don't let that fool you. Tripe and pigs feet will release plenty of liquid and you will wind up with more liquid/soup than you initially see.
- Basically any cleaned Beef tripe will work, it doesn't only need to be scalded beef tripe for this recipe, honeycomb will work as well.
- Why not make more? This was the amount that fit in the electric pressure cooker I and my mother have and is good for 3 - 4 people to gorge on and have a little left over.
- We used the electric Instant Pot pressure cooker to make this and the High setting is = 10lbs pressure (psi).
- On the Instant Pot we used the "Meat & Stew" button and added time to get to 45 min for the first part of the cooking and used "Poultry" button for the 15min 2nd part of cooking.
- This information should help if you have an electric Instant Pot pressure cooker and should also be well described for a traditional stove top pressure cooker so either approach can make this dish :)
- Using a pressure cooker DRASTICALLY cuts down the cooking time of this dish. Usually people boil tripe for hours or over night to get it soft and ready for eating. Using the pressure cooker eliminates that need.
Ingredients:
- 1.5lbs Pigs Feet split vertically (rinse these)
- 3.25 to 3.5 pounds Scalded Beef Tripe cut/cubed up (you can use honeycomb tripe or a combo of the two)
- 43 oz Hominy drained ( white, gold, or combination, I like gold) you can get 43 oz by using one 28oz can and one 15oz can
- 5 Tablespoons Garlic Powder
- 3 Tablespoons Onion Powder
- 7 Tablespoons Chili Powder (use a good one or you may need more)
- 1 + 1/4 teaspoons Oregano (any kind, Mexican/Marjoram/etc.)
- 1 + 1/3 Tablespoons Ground Cumin
- 1 slightly overfilled Tablespoon Salt
- 1 teaspoon Black Pepper
- 5 cups Water
Cooking Directions:
- Add all meat, water, and seasonings to pot
- Set pressure cooker to 10 pounds pressure and heat up until pressure is met (10 pounds on Instant Pot is "High" setting)
- Once pressure is met cook for 45 minutes (or set for 45 min on Instant pot and once pressure is met it will start)
- Remove pressure cooker from heat and follow procedure for safe quick/normal depressurizing
- Once safe to open add Hominy to pot and reseal pressure cooker
- Set pressure cooker to 10 pounds of pressure and heat up until pressure is met
- Once pressure is met cook for 15 minutes (Instant Pot will handle all of this with 15min on High setting)
- Remove from heat and follow procedure for save quick/nomral depressurizing (Instant Pot will turn heat off on it's own)
- Let set for at least 30 minutes before serving to let flavors meld together (It's even better like an hour later and the longer it sets)
- Serve with diced jalapeno, diced onion, chipped cilantro (also known as coriander), and lime wedges
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