Menudo

Recently, my hubby took me to this function at our church that sold Menudo. He said I would like it since he knows I like pork skin a lot. I tried it, and yes!, I like it. It’s a Mexican soup. My hubby said that it’s close to mute- a Colombian soup dish. I think the combination of the spiciness and lime juice really tickled my taste buds. But, you don’t have to make it spicy if you don’t want. It’s just as good. So, when I got home, I started looking for a recipe and tried to make menudo myself. But, of course, being me, I had to add and subtract something… :), and to my surprise, it is really easy to make.

So, here what I got.

3 gallons water, divided
2 1/2 pounds beef tripe, cut into small pieces
1 1/2 pounds pig skin
6 cloves garlic, minced
1 large white onion, finely chopped
1 1/2 tablespoons salt
1 tablespoon ground black pepper
1 1/2 tablespoons dried oregano
2 tablespoons ground red pepper (optional if you like spicy)
1 canned garbanzo beans, drained

For garnish:
1/2 white onion, chopped
1/4 cup chopped fresh cilantro
2 limes, juiced

In a large pot, bring 1 gallon water to a boil. Place tripe and pig skin 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. Or, if you have a pressure cooker, you can place the tripe and pig skin in it with just enough water to cover, and cook for 45 minutes.

Pour remaining 1 gallon water into the pot with tripe, and bring to a boil. Stir in garlic and the white onion. Season with salt, pepper, oregano, and red pepper. Reduce heat, and simmer 1 hour.

When the tripe and pig skin are done, mix them in the onion and garlic mixture. Continue cooking 2 hours over low heat. Mix the garbanzo beans into the pot. Continue cooking 1 hour.

Serve with remaining onion, cilantro, and lime juice for garnish.

Happy trying!

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