Interpreting User Request
- The user mentioned “Menudo,” which could refer to a Mexican stew, a Filipino soup, or a band.
Ingredients
- 2 lbs (900g) beef tripe (honeycomb or book tripe), cleaned and cut into 1-inch pieces
- 1 lb (450g) beef feet or knuckles (for richness; optional but traditional)
- 1 large onion, quartered
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1-2 teaspoons chili powder (or to taste, for mild heat)
- 1 can (15 oz/425g) hominy (white or yellow), drained and rinsed
- 8 cups beef broth or water (enough to cover ingredients)
- Salt and black pepper, to taste
- Optional: 1-2 jalapeños or serrano peppers, sliced (for extra spice); fresh cilantro, chopped (for garnish); lime wedges (for serving)
Serves: 6-8
Prep Time: 30 minutes (including cleaning tripe)
Cook Time: 3-4 hours (or 1-2 hours in a pressure cooker)
Total Time: 4-5 hours
Instructions
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Prepare the Tripe: Rinse the tripe thoroughly under cold water. Soak in a bowl of cold water with 1 tablespoon vinegar or lemon juice for 30 minutes to remove any odors, then rinse again. Cut into 1-inch pieces. If using beef feet, clean and chop them similarly. This step is crucial for food safety and flavor.
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Boil the Meat: In a large pot or Dutch oven, add the tripe, beef feet (if using), onion, garlic, bay leaves, oregano, cumin, chili powder, and enough broth or water to cover. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface. Cover and cook for 2-3 hours, or until the tripe is tender (it should be soft but not mushy). Add more liquid if it evaporates too much.
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Add Hominy and Season: Stir in the drained hominy. Season with salt and pepper. If adding jalapeños, include them now. Simmer for another 30-45 minutes to let flavors meld. Taste and adjust seasoning.
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Serve: Ladle into bowls. Garnish with fresh cilantro and serve with lime wedges for squeezing. Traditionally eaten with warm tortillas or crusty bread.
Tips and Safety Notes
- Safety First: Tripe must be thoroughly cleaned and cooked to a safe internal temperature (at least 145°F/63°C) to avoid foodborne illness. If you’re new to handling tripe, buy pre-cleaned from a butcher.
- Variations: For a milder version, omit the chili powder. Some recipes include pig’s feet instead of beef. In the Philippines, menudo is a different dish with pork, liver, and potatoes—let me know if that’s what you meant!
- Make Ahead: Menudo tastes better the next day; refrigerate leftovers for up to 3 days or freeze for 1 month. Reheat gently on the stove.
- Troubleshooting: If too thick, add more broth; if bland, boost spices. Avoid overcooking tripe, as it can become tough.
- Equipment Needed: Large pot or Dutch oven, strainer or colander.
This hearty, comforting stew is a staple in Mexican cuisine, often enjoyed as a hangover cure or family meal. It’s rich in collagen and flavor. If you need substitutions (e.g., for vegetarians) or more details, just ask!
