In a stockpot add beef tripe's, tendon, ginger, garlic, star
Cut beef tripe into small pieces.
Simmer, without any liquid, for 1/2 hour.
Watch that it doesn't burn.
Add water and simmer for 2 hours.
Add more water, if needed.
Add chicken broth, hominy and rest of the ingredients.
Simmer for 1 1/2 hours more. May be served with jalapenos and/or a slice of lime.
b>tripe, then rinse tripe under cold water. Soak tripe
Wash tripe tripe and calf's feet thoroughly
Combine water, tripe, vinegar, salt, vanilla, and bay
Place the tripe into a large pot, and
Cut tripe into 1 inch squares or there abouts. (To your liking).
Cover with cold water (at least one1 inch over top of tripe.).
Cut onion into quarters and add to tripe.
Cut up carrot and add to tripe.
Bring to a boil uncovered and simmer on medium low about 2 hours.
There should be enough liquid left to cover the tripe.
Add the butter.
When butter is melted add the flour and water mixture slowley to thicken.
Add salt and pepper to taste.and cook about 5 minutes on low.
Heat oil to 350 degrees F. Boil tripe until tender. Allow to cool enough to handle. Cut tripe into strips or cubes. Mix flour, salt, and both peppers. Dredge tripe in flour mixture. Fry until golden brown. Drain on paper towels.
ntensify, about 30 minutes. Add beef tripe and bring to a boil
Wash tripe in water and vinegar.
Season tripe with salt and pepper.
Let stand for 30 minutes.
Cook in 1/2 pot water for 1 1/2 hours or pressure cook for 1/2 hour.
Add onion, cabbage, pumpkin and other vegetables; season to taste.
Add spaghetti 30 minutes before the soup is finished cooking.
If the soup is too thick, add a little water and season to taste.
Combine cornstarch and baking soda in large bowl. Add beef; toss to coat all over in flour. Shake off excess.
Heat 2 tbsp of the peanut oil in wok on high heat. Stir-fry about a third of the beef until crisp. Drain on paper towels; cover to keep warm. Repeat with remaining peanut oil and beef.
Combine sauces and garlic in small bowl.
Heat sesame oil in same cleaned wok on high heat. Stir-fry onion until just tender. Add cabbage and Chinese broccoli; stir-fry 1 min. Add sauce mixture and beef to wok; stir-fry until heated through.
Boil tripe for 2 hours with 1 tablespoon of baking soda to soften.
Then rinse tripe with cold water.
Cut into 3 x 1/2-inch strips; set aside.
Heat oil in a wok or large skillet on high heat. Stir-fry beef, in 2 batches, for 2-3 mins, until brown. Add soy sauce, sherry, chili and oyster sauce, stirring constantly.
Stir in noodles and Chinese cabbage. Stir-fry for 2 mins.
Boil your beef tripe about 2 hours.
Add hominy and then add all your spices and cook another 30 minutes to 1 hour.
Add more spices if you need to.
Serve with saltine crackers.
It is great for breakfast or supper on a cold day.
Cook on HIGH for 7 to 8 hours until the beef tripe and pig's foot is cooked very tender.
Add more Menudo Mix and salt if desired to your taste.
Garnish individual bowls of menudo with lime juice, chopped onions and chopped cilantro leaves.
Enjoy with guacamole salad and corn or flour tortillas. Bon Appetit!
In a pot, add oil, onions, cilantro, black pepper, tomato, garlic, salt, green pepper, cumin and oregano.
Add potatoes and tripe.
Add peanut butter (blended with milk).
Let cool for 10 minutes.
Stir often.
Add water as needed and cook until the potatoes are very soft.
Serve hot with avocado and tostados.
Blend or process garlic and chili peppers until chopped finely. Heat half the oil in wok and stir-fry garlic mixture until fragrant. Add beef and stir-fry, in batches, until cooked through. Wipe wok clean and heat remaining oil. Stir-fry beans and red pepper until tender. Return beef to wok along with sauces and onion. Stir-fry until hot. Sprinkle with nuts and serve with lime wedges.
Heat 1 tbsp oil in a wok over medium-high heat. Stir-fry cabbage and chives until cabbage is wilted. Remove from wok and cover to keep warm.
Add 1 tbsp oil to wok. Stir-fry beef, in batches, until browned. Remove from wok.
Add remaining oil to wok. Stir-fry onion until softened. Add garlic, ginger, five-spice powder, mushrooms and pepper. Stir-fry until vegetables are tender. Return beef to wok with along with hoisin sauce, soy sauce and vinegar. Stir-fry until hot and season to taste. Serve cabbage mixture with stir-fry.
Boil water. Cut cabbage into shreds and add to boiling water. Add salt and MSG. Boil for 10 minutes.
Mix beef with light soy sauce, cornstarch, sesame oil and sherry. Add meat mixture and boil for 2 more minutes. Serve hot.
Brown hamburger, drain and chop up fine.
Add beaten egg.
Mix well.
Add garlic powder and sugar.
Stop there.
Separately add beef bouillon and water.
Then add cornstarch, soy sauce and Gravy Master. Pour into meat mixture and simmer 10 minutes, uncovered. Serve over Chinese noodles or rice.
Then sit and enjoy!