Just as a pot of good-quality rice can be mildly sweet or floral, tripe is subtle yet distinctively meaty. Slightly gamey, tripe is often disliked because the gaminess is not appropriately countered with pungent seasonings or a lengthy cooking time. Menudo, a spicy tripe stew from Mexico, solves both pitfalls with a long simmering and a hearty infusion of the smooth-skinned, dried chiles of Mexico, California, or New Mexico.
Toasted, soaked, and blended into the broth, the chiles provide a pungent backdrop to the assertive texture and flavor of the tripe. Honeycomb tripe, the most geometrically beautiful of all four stomachs, is a nice choice for menudo due to its tenderness and comparatively shorter cooking time. The honeycomb comes from the second stomach, or the reticulum. After the grass has passed through the reticulum, the cow will return the cud to its mouth for a more thorough chewing before sending it to the omasum, or the third chamber.
Also called leaf tripe, omasum is the most common type of tripe offered in Chinese restaurants, often as a steamed dish during dim sum. As an extra precaution to remove overtly gamey flavors, the tripe is scrubbed and parboiled before it is placed into the stew. Provided that you don't have any minuscule cuts on your fingers, scrubbing the tripe with salt and lime juice is an entertaining activity in itself.
Like removing a stain from an item of clothing, I use a scrubbing motion to work the salt and lime into the hexagonal weave of the tripe. Split pigs' feet are used in the stew for body and flavor; prior to adding the chiles, the broth of tripe and trotters will be a beautiful milky white from the marrow of the bones.
However, certain types of dried red chiles of medium spiciness, generally from California or New Mexico, also work well. I used some called chile guajillo , which were larger but also smooth-skinned and dark red. To sop up the flavorful broth of the menudo, serve the soup with freshly-made or high-quality store-bought tortillas. Adapted from Authentic Mexican by Rick Bayless. To prepare the tripe: Wash the tripe thoroughly in warm water. Place it into a large bowl, sprinkle with the lime juice and salt, and scrub vigorously.
Remember that there is a lot of water in the big pot. Is it healthy to eat? Menudo is good for you. In the fridge, Mexican Menudo will last days. In the freezer, menudo will last months. It will have lost some of its freshness and texture, but the taste will still be there. What does it taste like? Menudo tastes like a robust, red chile stew with rich flavors. The tripe itself is mild in taste but has a texture of clams or calamari.
There are yummy bites of corn hominy and an earthiness from the broth. This is truly the best Menudo recipe, if I say so myself.
It is pure Mexican comfort food. Perfect for special occasions and large family gatherings. Hope you enjoy! Did you make this recipe? Please rate the recipe below!
Follow me on Facebook , Instagram , Pinterest , Twitter. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. There are five of us that eat it so I make triple your recipe and it's take better than any restaurant that I have ever eat it at.
It was so good-easy to make and there were no leftovers. I love this recipe. Thank you so much for sharing. Cook Mode Prevent your screen from going dark. This Authentic Mexican Menudo Recipe is as Mexican as it gets and you will be surprised how good it is!
Prep Time 15 mins. Cook Time 1 hr. Total Time 1 hr 15 mins. Course: Main Course, Soup. Cuisine: Mexican. Keyword: menudo, mexico, panzita, tripe. Servings: 4 people. Calories: kcal. Author: Charbel Barker. Instructions Clean the Tripe with water and vinegar, and then rinse.
Trim the fat around the edges of the tripe. Make sure the beef tripe is tender and not overcooked. To make the sauce: Remove stems from the chilies and soak in hot water for hours, until soft. Blend the chilies, 6 garlic cloves, cumin, and oregano with a cup of the liquid in which the chilies were soaked.
Season with salt and pepper to taste. Add the hominy or corn and the chili sauce and let it boil for 10 minutes to incorporate the chili sauce with the rest of the ingredients.
0コメント