Menudo

Menudo

13

"This dish depends on how much of each ingredient you put in it. It just depends on how much you wish to make. This dish takes a while to prepare and to cook but it is worth it. The spices are always according to how hot or spicy you like your food. It tastes better on the second day. If you want to make more, increase the ingredients. If you want less, decrease the ingredients. I learned this on my own and my husband, who is Mexican, loves it. It will please the most avid Mexican food lover."

Ingredients

{{adjustedServings}} servings 296 cals
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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 19.6 g
  • 39%
  • Cholesterol:
  • 158 mg
  • 53%
  • Sodium:
  • 632 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

  1. In a 16 quart pot combine the tripe and the onions. Add water until pot is about 3/4 full. Cover and cook on low heat for about 2 hours, or until the tripe is tender. Add the hominy, chili powder, and salt and pepper to taste. Cover and cook for another 45 minutes to one hour to incorporate the flavors. Serve with fresh onions, corn tortillas and lemon if desired.
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Reviews

13
  1. 20 Ratings

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This is a great recipe. I am Mexican and would only like to improve this recipe a little. Here goes. First the tripe, before boiling we usually remove all the fat and bring to a boil very very s...

This recipe is pretty basic. The 1st thing I learned about menudo from my mom was "throw" the tripe (always honeycomb tripe) into the sink, cover with water, put in a lot of sliced lemon and le...

adding on to your recipe, at the beginning boil the tripe only to clean and remove excess fat that first leaves the tripe and will also remove the smelly scent it sometimes comes with, than repl...