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.
o a boil.
Place tripe in the pot, reduce heat
NOTE use Menudo Mix instead of chili powder.
Clean tripe of fat.
Boil in 2 quarts of water for 30 minutes. Add Menudo spice and boil for 30 minutes.
Drain hominy and add to mixture.
Simmer about 20 minutes.
To serve, put onions in a separate bowl, put lemons in a separate bowl.
Sprinkle onion on top of Menudo.
Squeeze lemon in Menudo.
Eat with tortilla. Traditional for Saturday and Sunday morning (hangovers).
ater to a boil. Place tripe in the pot, reduce heat
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!
about 30 minutes. Add beef tripe and bring to a boil
Bring chicken broth and garlic to a boil. Add tripe and pig feet. Simmer for 1-1/2 to 2 hours.
Remove pig feet and discard. Add Menudo seasoning, chili powder, and salt. Combine well. Add water. Return to a low boil. Drain and add hominy. Simmer another half hour.
Serve with corn tortillas and limes if desired.
Cut the tripe into small squares and put
Add tripe, stew meat, hominy, spices together in crock pot.
Cover with water or beef stock.
Cook on low setting for 6-8 hours.
Wash tripe thoroughly and cut into bitsize (
Cut tripe into 1-inch pieces.
Place in a dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 teaspoon crushed red pepper, and the pepper.
Simmer, covered, 3 hours until tripe is clear and jellylike in appearance and veal is tender.
Remove veal knuckle from pot.
When cool enough to handle, discard bones, chop meat and return to pot.
Add undrained hominy.
Cover and simmer 20 minutes longer.
Serve with pequin chilies or crushed red pepper to taste.
Garnish with lime wedges.
Put tripe in a large pan and cover with plenty of water. Bring to a boil and simmer until most of the fat comes to the top. Drain and rinse.
Return to the pot and add onion, chili sauce, tomatoes and a few pinches of oregano.
You may also add the pigs feet at this time.
Cook until tender.
Just before the pigs feet are done, add hominy and bell pepper, if you wish.
Serve with tortillas, chili beans and tossed salad.
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.
Cut tripe into small pieces.
Cut pigs feet in 2-inch pieces if they have not been sliced through the middle by the butcher. Put meat in a large pan with about 1 gallon of water and simmer together with salt, garlic and cilantro for about 4 hours or until tripe and pigs feet are tender.
Cut cleaned and thoroughly washed tripe into slices about 1-inch wide and cook 1 hour in a large pot with water.
Add the hominy, onion, garlic, salt and oregano.
Simmer 6 to 7 hours.
In one gallon of water, cook the ox foot for 2 hours in a large pot.
Add tripe and hominy.
Boil until tender, about 2 hours.
Add onion, garlic, cilantro and salt to taste.
Simmer one hour.
Serve with hot flour tortillas or French rolls and butter.
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.
n ovenproof pot. The original recipe contains neither tomatoes nor garlic
at from tripe, then rinse tripe under cold water. Soak tripe in a