Menudo

Discussion in 'Food Forum' started by papajoe, Mar 25, 2005.

  1. papajoe

    papajoe

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    I need a good recipe for Menudo. Can anyone help me out ?
     
  2. ghostrider1

    ghostrider1

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    i buy the soup mix at wal-mart and season the tripe to tase.
    oK,,,, I"M LAZY. bUT i CAN GET YOU THE EAL RECIPE FROM MY MOTHER-INLAW
     

  3. Mild Bill

    Mild Bill Millennium Member

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    I'm the Menudo King...

    I popped into a Mexican restaurant yesterday and had some...
    It was just OK...

    I'll post some good recipe tips when I get home later...

    ;c
     
  4. VictorLouis

    VictorLouis

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    I like it, but it's too labor-intensive(cleaning the tripe) for me to even consider making myself. That's why it's so pricey, and usually only a "weekend" item here in Phoenix.
     
  5. Dandapani

    Dandapani

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    I've TRIED to like menudo. I've had it at many authentic restaurants and only ONCE was it edible. All the others it had a really off flavor. The kind that makes you want to gag...

    What's the secret of good menudo?
     
  6. Mild Bill

    Mild Bill Millennium Member

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    The secret, is to only commandeer a small select percentage of the tripe's essence...

    The labor intensive parts are early in the preparation...
    When you know what you're plannin' to do it's not that bad...

    I cut the whole pieces into strips like 2" by 8" and scrape them of fat and stuff...

    I'll boil it for 45+/- minutes or so in salted water, then I'll dump that water
    and rinse the tripe...

    I'll repeat that procedure 2-3 times...

    That cooks out a lot of the often unpleasant smell and strong flavors...
    Some times are worse than others...

    I cook the tripe for the first 2 hours this way in this salted water,
    and then for the last hour I'll cut it into 1" by 2" strips, create a soup, and finish the recipe...
    At this point it's simmered, not boiled...

    This way you get a hint of tripe flavor in the soup.
    That's all you want...
    The tripe pieces themselves will contribute a delicate flavor and a soft, nice, texture...

    For the soup I start with a flavorful real, or real tasting chicken broth...

    I add a good amount of dry oregano and paprika...
    Thinly sliced onions maybe...
    You'll see 1/4" slices of Goya Chorizos in the photo as well...
    It adds another flavor and texture dimension...
    Toss in the rinsed and sliced Tripe and cook it for that last hour...

    When the tripe pieces are easily chew-able it's technically done, and is great...
    And it's how it would be served in a lot of restaurants, with a mix of chopped onions
    and cilantro on top (fantastic)...
    But...

    My Menudo is the best in the world because I do two more things...
    I hope to enter it in a competition one day to get that confirmed... Serious...

    I eat Menudo in every latiny restaurant I can, and this isn't just better, it's 10 times better...
    Because of this...

    For that last hour of cooking, I'll pop two nice fat whole garlic heads, oiled and salted,
    wrapped in foil, into the oven or toaster oven and bake them till the garlic inside is soft,
    sweet, and golden brown...

    I'll let it cool, squeeze out the garlic, and mash it into a smooooth paste
    with the back of a fork...

    I stir half of it into the Menudo... Stir it good...
    Add more till you start to taste the baked garlic's essence...
    Don't get crazy... It's just another seasoning... Easy...
    This sometimes thickens it just a tiny but...

    It's gonna taste real good at this point, especially with the fresh cilantro,
    and the crunch and flavor of the chopped raw onion...

    You could stop here if you want the soup to look and taste like this, and you'd be happy...
    But I do one more unorthodox thing that carries the flavor straight to Elvis...

    I add only 2-3 tablespoons of cream...

    It clouds the recipe 'a little' but it looks good because of the paprika,
    and delivers a slightly enhanced flavor to your buds...

    Yes, it's even better the next day...

    My gift to you guys...

    Jeez, I think this is my longest post ever!

    Oh, I just realized...
    There one more thing about the recipe I forgot to mention...
    It's about eating it with rice...
    Rice and Menudo are great together, but the whole recipe will be trashed
    if you cook the rice in the pot with the Menudo...
    Even if you time the rice, and add it during the last half hour of cooking...

    And you're gonna probably have some left-over...
    Rice can't sit refrigerated overnight in the liquid, and then get reheated again...
    Overnight it'll suck up all the liquid in the pot...
    It becomes disgusting... I found out the hard way...
    Make the rice separately and keep it in good shape...

    The Menudo I had at a restaurant yesterday was lacking because the broth/soup
    seemed separate from the tripe...
    Meaning that it seemed they added precooked tripe to a red broth and brought it to my table...
    Sure it was ok with the fixins but... well you understand...

    ;c

    [​IMG]
     
  7. papajoe

    papajoe

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    To Mild Bill. Please see my posting in the other Menudo posting.
     
  8. Mild Bill

    Mild Bill Millennium Member

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  9. Penman

    Penman Goauche User

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    Good stuff, it's a traditional hangover remedy.
     
  10. Willard

    Willard Who, me?

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    Well, I guess I'm confused...


    I thought that to make Menudo, you needed 4 or 5 teenage boys that could dance and lip-synche... ;g