Menudo de la Frontera (Border Menudo)
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Menudo de la Frontera (Border Menudo)

Menudo is an integral cornerstone of our culture. I call it border menudo because this is the style of menudo we eat on the northern border (southern American border). Menudo changes everywhere you go, this is our version and obviously my favorite. Menudo is considered a breakfast food reserved for Sunday morning family breakfast (whole family). I have been designated the family menudo host and have been making it for years, so if you have ANY questions please ask.

Miner

Ingredients

15 servings
  1. Menudo main ingredients
  2. 6 lb menudo or beef honeycomb tripe
  3. 1 can Large can of white posole (hominy) 6lb 9oz. can
  4. 1/2 onion
  5. Chile Colorado or Red Chile sauce
  6. 16 Long dried red chiles
  7. 5 dried cayenne peppers (Chile de Arbol)
  8. 3/4 can tomato sauce: 4 oz
  9. 1 tsp Crushed dried oregano
  10. 1/2 clove garlic minced
  11. 1 silver dollar size section of onion
  12. 2 tsp salt
  13. boiled chile water

Steps

4 hours
  1. Dice your tripe (menudo) to the size of nickels, careful to trim fat

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  2. This is fat, remove as much as possible

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  3. Once meat is cut wash thoroughly, first wash water below

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  4. Repeat 3 times, minimum 3 washes but recommend 4. Menudo will be greasy if not washed properly.

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  5. Water should look less cloudy, menudo will take a pale appearance. Last wash water below

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  6. In a large stock pot filed with water place menudo to cook with 1/2 an onion

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  7. Cook with a rolling boil for 3 hours until meat tender

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  8. After 3 hours add full can of hominy with water, should replenish lost stock due to boiling

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  9. Boil 30 more min

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  10. Chile: take long red dried chiles remove stems and seeds

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  11. Boil chiles 10 min until soft, save boil water

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  12. In a blender combine all the sauce ingredients. Use the chile boil water as the base for the sauce.

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  13. Blend on high for 5 min

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  14. Once blended add whole blender of chile to the boiling menudo, soup will turn red

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  15. Cook with sauce for additional 15 min. Salt to taste (note: this will be a lot of salt because a lot of soup) salt and taste broth until your desired flavor is reached.

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  16. Boil after salt for 15 min

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  17. Serve with pan Blanco and enjoy. Add oregano, lime, crushed red pepper as toppings per bowl.

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