Menudo is a rich Mexican stew made from tripe, pig's feet and spices. It is eaten with sandwiches so that the delicious flavorful sauce can be absorbed by the sandwiches. Learn to make menudo here and enjoy this traditional dish during the holidays and special occasions.
- 2 1/2 pounds tripe
- 1 1/2 pounds pork legs (or, for white menudo, veal legs)
- 1 large onion
- 1 bulb of garlic
- 1 large can of corn porridge or cooked corn kernels if the porridge is not available
- 6 seeded pasilla peppers (the elongated long peppers)
- 6 seeded guajillo peppers (the elongated short peppers)
- 4 tsp. Mexican oregano powder (the Mexican has a different taste than the Italian, for example, but is not widely available; use the oregano that is available)
Method 1 of 3: The preparation
Step 1. Prepare the rumen
Wash it in cold water and shake it dry. Place it on the cutting board and remove the excess fat with a sharp knife. When all the fat has been removed, cut each piece of tripe into bite-sized cubes. Then rinse the cubes with water.
Step 2. Rinse the pork legs with water, pat them dry and cut them in half
If you want to make white menudo, use veal legs
Step 3. Remove the skin from the garlic and cut each clove of the bulb in half
Step 4. Peel and roughly chop the onion
Step 5. Bring a large pot of water to the boil and place the seeded peppers in the boiling water
Also add two cloves of garlic. Once the peppers are soft, remove the pan from the heat.
Step 6. Pour the peppers, garlic and water into a food processor and blend until the mixture is soft
Method 2 of 3: Braising the meat
Step 1. Cook the tripe and pork feet
Place them in a large stockpot and add 7.5 liters of water and the remaining garlic. Bring the water to a boil and remove the foam from the water while the ingredients are cooking.
Step 2. Turn the heat to a low setting
Cover the pan and simmer the meat until tender, about 3 hours.
Step 3. Add the paprika mixture
Drain excess water from the pepper mixture. Add the drained peppers to the stockpot.
Method 3 of 3: Finishing the menudo
Step 1. Taste the menudo and add salt
Taste again after 15 minutes to see if more salt is needed and add as much as needed.
Step 2. Stir the corn porridge or cooked corn kernels through the stew just before serving
Step 3. Serve the menudo
This one is traditionally served with the Mexican powdered oregano, freshly chopped onion and bread rolls.
Step 4. Done
- To give the menudo even more flavor, you can serve it with coriander, lemon and tortillas.
- Veal legs give the menudo a thicker substance and richer taste.
- When you taste the menudo, make sure it has cooked for at least 2 hours. This gives the ingredients time to flavor the water and the meat to cook.
- If available, use the yellow corn porridge which often has more flavor than white corn porridge.
- Have the butcher cut the pork legs in half if they are not already precut and prepackaged.
- A great addition is chiltepines (small, round, red chiles found in large quantities in the mountains of Sonora in California and now grown for the general public) or take habaneros (very hot chiles) and put them in a food processor with water and salt. Make a paste that has the consistency of thick soup stock so that you have a salsa that you can season with a teaspoon to the menudo or any other soup you want.