Best 2 Authentic Sunday Menudo Recipes

Indulge in the flavors of Mexico with our authentic Sunday menudo recipe, a traditional dish enjoyed by families and friends. This hearty soup, often served as a hangover cure, is made with beef stomach lining, a flavorful broth, and a variety of spices. Our recipe includes step-by-step instructions to guide you through the process of preparing and cooking the menudo, ensuring a delicious and authentic result. This article also offers variations of the recipe, including a menudo rojo (red menudo) and a menudo blanco (white menudo), providing options to suit different preferences. Whether you're a seasoned cook or a beginner looking to explore Mexican cuisine, our comprehensive guide will help you create an unforgettable Sunday menudo experience.

Check out the recipes below so you can choose the best recipe for yourself!

AUTHENTIC MENUDO

Authentic Menudo image

Adapted from my friend Veronica's recipe, adding measurements. Add as much or as little chili powder as you would like.

Provided by piranhabriana

Categories Mexican

Time 3h10m

Yield 1 large pot, 8 serving(s)

Number Of Ingredients 11

Ingredients

12 cups chicken broth
3 lbs beef tripe, cut into cubes
4 pig, feet
6 garlic cloves, chopped
2 tablespoons Mexican oregano
1 (2 1/2 ounce) packet fiesta brand menudo seasoning
1 tablespoon salt
4 tablespoons chili powder
30 ounces white hominy
30 ounces yellow hominy
3 cups water

Steps:

Bring chicken broth and garlic to a boil. Add tripe and pig feet. Simmer for 1-1/2 to 2 hours.
Remove pig feet and discard. Add Menudo seasoning, chili powder, and salt. Combine well. Add water. Return to a low boil. Drain and add hominy. Simmer another half hour.
Serve with corn tortillas and limes if desired.

Nutrition Facts : Calories 405.5, Fat 11.6, SaturatedFat 3.5, Cholesterol 206.8, Sodium 2676.4, Carbohydrate 42, Fiber 8.3, Sugar 3.7, Protein 32.8

AUTHENTIC SUNDAY MENUDO

Authentic Sunday Menudo image

The original Mexicancomfort food... great to nurse a hongover after you celebrate too much on Saturday nights or to just enjoy anytime. We make this for the day after all of our parties, weddings, etc. You'll love it... WARNING: it is a tad bit on the spicy side, but not too bad! If you can eat at most mexican food restaurants without whining, this will be fine for you. If you think mild salsa is hot, maybe try this w/o the pequins and the cayenne. Please review! :)

Provided by AZRoxy63

Categories Mexican

Time 4h30m

Yield 12-14 serving(s)

Number Of Ingredients 17

Ingredients

3 lbs honeycomb beef tripe
1 1/2 lbs pork knuckles
8 quarts water
3 large white onions, peeled and quartered
1 head garlic, peeled and chopped roughly
2 tablespoons salt
1 tablespoon oregano
1 teaspoon cayenne pepper
2 lbs hominy, frozen
1 bunch green onion
1 1/2 tablespoons red pepper flakes
6 dried chile pequins, seeds removed
2 (8 ounce) cans diced green chilies
2 white onions, finely diced
2 bunches cilantro, chopped coarsely
10 limes, quartered
tortilla

Steps:

Wash tripe thoroughly and cut into bitsize (1") pieces.
Rinse knuckles and place in pot along with cut up tripe.
Add water and bring to boil.
Once boiling, add quartered onions, garlic, salt, oregano, red pepper flakes, pepper, green onions, japones, cayenne, and green chilies.
Cover and reduce heat to a simmer.
Cook 3 hours until tripe is almost clear and jelly-like.
Remove the knuckles, and when cool, remove the meat, chop it & return it to pot.
Throw out bones from the knuckles.
Stir in hominy and cook another hour with the pot covered.
Serve with sides of chopped onion, cilantro, and lime quarters.

Nutrition Facts : Calories 117.3, Fat 1.1, SaturatedFat 0.2, Sodium 1788.9, Carbohydrate 27.4, Fiber 5.5, Sugar 6.3, Protein 3.1

Tips:

Choose the right cut of meat. Beef cheek meat, honeycomb tripe, and beef tendon are the most common cuts used in menudo, and each has its own unique texture and flavor. Beef cheek meat is the most tender, while honeycomb tripe has a slightly chewy texture. Beef tendon is the most flavorful, but it also takes the longest to cook.
Clean the tripe thoroughly. Tripe can have a strong odor, so it's important to clean it thoroughly before cooking. To do this, rinse the tripe under cold water and then soak it in a mixture of water and vinegar for at least 30 minutes. Once the tripe has been soaked, rinse it again under cold water and then cut it into small pieces.
Cook the menudo slowly. Menudo is a slow-cooked dish, so it's important to be patient and let the flavors develop. Simmer the menudo for at least 2 hours, or until the meat is tender and the tripe is soft.
Add hominy and vegetables. Hominy and vegetables are traditional ingredients in menudo. Hominy adds a chewy texture to the dish, while vegetables such as onions, garlic, and tomatoes add flavor. Add the hominy and vegetables to the menudo during the last 30 minutes of cooking.
Season the menudo to taste. Menudo is typically seasoned with salt, pepper, oregano, and cumin. You can also add other spices, such as chili powder or cayenne pepper, to taste.

Conclusion:

Menudo is a delicious and hearty Mexican soup that is perfect for a Sunday meal. It is a versatile dish that can be made with a variety of ingredients, so you can easily customize it to your own taste. So next time you're looking for a comforting and flavorful soup, give menudo a try!