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Good Vibes Cooking

Delicious Menudo

This hearty menudo brings tripe, beef and pork feet, hominy, and dried chiles together in a deeply flavored broth. Onion, garlic, and a strained chile sauce build the base for a warming meal.
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Course: Main Course
Ingredients Equipment Method Video Notes

Ingredients
  

Ingredients
  • 1 pound honeycomb tripe
  • 2 pound cow feet
  • 3 pounds pigs feet
  • 1 Can hominy
  • 1 onion
  • 1 garlic head
  • 2 lemon
  • 1/4 cup vinegar
  • 6 bay leaves
  • 5 tablespoons salt
  • 3 tablespoons beef bouillon
  • 1 tablespoons cumin
  • 1/2 tablespoons pepper
  • 5 chili California
  • 5 chili guajillo

Equipment

  • Slow cooker

Method
 

  1. Follow the butcher’s preparation instructions for the tripe and feet. Handle raw meat carefully and clean the work area; the lemon and vinegar in the original recipe are flavoring ingredients, not a sanitizing treatment.
  2. Place the meat in the slow cooker and cover with water. Add onion, garlic, bay leaves, and seasonings. Cook for one hour to begin softening the aromatics.
  3. Stem and seed the chiles. Soften them for 20 minutes with the cooked aromatics and some hot broth. Blend carefully, strain through a sieve, and return the sauce to the slow cooker.
  4. Cover and continue cooking until the tripe and feet are fully cooked and tender. The original recipe does not specify the final time or heat setting. Add hominy during the final hour. Remove bones and bay leaves as appropriate and garnish with optional onion, cilantro, and lime.

Video

Notes

Blend hot broth in small batches with a vented lid, or allow it to cool enough for your blender.