Copyright © 2015 The FOURnet Information Network. All rights reserved.

6 pounds tripe
5 pounds hominy
4 pigs feet, cut and quartered
1 large onion
1 bunch green onion
1 bunch cilantro
2 tablespoons oregano
1 tablespoon black pepper
1 tablespoon red pepper flakes
1 whole garlic
2 tablespoons salt
6 dry California red chili pods
1 can tomato paste

Put tripe, pigs feet and hominy into a huge pot and cook for about 1 hour with 1 cut up quartered onion and green onions.

While that is boiling:

In a blender, combine oregano, cilantro, garlic, salt, pepper and chili pods; blend with water and tomato paste, filling blender. Blend about two minutes, or until you have a nice red sauce.

Add this sauce to a large pot, continuing to simmer (do not boil) for 4 hours or until tripe is tender (not rubbery).

Serve with French bread, sourdough bread, or corn or flour tortillas. Top menudo with chopped yellow onions, lemon, lime and cilantro.

Submitted by: Magic Fraga
Share: Add review or comment

Have your own version of this recipe? Share it here

Reviews: 1
Jul 23, 6:29 PM
Jessie (California) says:

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2015 The FOURnet Information Network | Privacy | TalkFood