Best 6 Menudo With Pigs Feet Recipes

GRANDMA'S PERFECT MENUDO

Steps:

• 1. In a 12 quart pot fill pot half way with water and place on burner on high to a boil. When it reaches a boil lower the heat to med/high
• 2. While water is coming to a boil cut tripe into bite size pieces. Do not cut to small. Wash tripe before placing into boiling water (make sure water sit about 3 inches above tripe). Boil for about 30 minute then rinse. Boil and rinse 2 more times. After you boil and rinse a few times. Now the gamey taste should be gone.
• 3. Final boil place a metal colander at bottom of pan fill with water half way. Add tripe and pig feet or knuckles. Cut green onions about 2 inches add to water Add entire clove of garlic (Whole just remove outer skin) it will stay intact In a steeper add menudo helper or whole Cover and boil (med/high) for about 3 to 4 hour NEVER allow water to run low. Until tripe to becomes tender (check tripe occasionally)
• 4. After the tripe is tender add fiesta menudo mix (add until you reach your desire taste) Add salt to taste if desired Add hominy Allow to boil for another 40 minutes Let sit for 20 minutes before eating

EASY CROCK POT MENUDO WITH PIG'S FOOT

Steps:

• Cook on HIGH for 7 to 8 hours until the beef tripe and pig's foot is cooked very tender.
• Add more Menudo Mix and salt if desired to your taste.
• Garnish individual bowls of menudo with lime juice, chopped onions and chopped cilantro leaves.
• Enjoy with guacamole salad and corn or flour tortillas. Bon Appetit!

MENUDO

Steps:

• Wash tripe thoroughly. Remove the excess fat from the tripe and cut it into bite-sized pieces. Rinse the hominy well in a colander under running water. Wash the pigs feet well also.
• Combine all ingredients, except for garnishes, in a large pot with enough water to cover. Bring to a boil, and then reduce heat to low and simmer slowly until hominy opens and is cooked. Do not overcook. Skim the excess fat from the surface. It is best if you can refrigerate the Menudo in order to remove all of the grease.
• Ladle into bowls, and garnish with additional fresh cilantro, chopped green onions, minced pequin chiles, and lemon wedges. Serve with toasted bolillos (a Mexican bread made with corn flour).

MENUDO ROJO (RED MENUDO)

Steps:

• In a large pot, bring 1 gallon water to a boil. Place tripe in the pot, reduce heat, and simmer 2 hours. Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water. Continue to simmer tripe for 2 hours; drain.
• Pour remaining 1 gallon water into the pot with tripe, and bring to a boil. Stir in garlic and 1 white onion. Season with salt, pepper, oregano, and red pepper. Reduce heat, and simmer 1 hour.
• Preheat the broiler.
• Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch. Remove from heat, slit lengthwise, and remove seeds. In a blender or food processor, blend the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat.
• Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice.

AUTHENTIC MENUDO

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.

MOM'S NEW YEARS PIG'S FEET

Steps:

• Thoroughly wash pig feet in cold water and place into a large pot or Dutch oven. Add celery, onion, vinegar, red pepper flakes, seasoned salt, garlic, black pepper, and bay leaves to the feet; pour in water to cover.
• Bring to a boil, reduce heat to low, and simmer until meat is tender and falling off the bones, about 2 hours.