Menudo is a staple for any midnight gathering, after Midnight Mass, after a wedding, etc... Noemi Vela taught me how to make menudo; my grandfather insists hers is the best. This is her recipe.
- 20 lbs beef honeycomb tripe, rinsed and cut into
- 2 to 2 ½ inch squares
- 1 ½ lbs fresh pigs feet
- 1 cup tequila
- ½ lb ancho chilies
- 1 head garlic, peeled
- 1 tbsp. whole comino
- 1 tbsp. whole black pepper
- 3-4 tbsp. salt
- 2 ½ lbs fresh hominy (pozole) or three 1 lb 14oz cans of white hominy, drained
- fresh or dried oregano
- 1 onion, chopped
- limes cut into quarters
How to Make Menudo
In a large pot or in an electric turkey roster, place cut up pieces of tripe and pigs feet. Fill pot or roaster with water, barley covering the tripe. Add in tequila. Bring pot to a boil, and cook for about 1 ½ hours.
Meanwhile, boil the ancho chilies until tender, about 15 minutes. Remove stems, and add to the container of a blender. Add just enough water to facilitate blending. Blend the chilies until you have a smooth paste. You will need 1 quart of ancho chile puree. Set aside.
Grind the garlic and spices in a molcajete or spice grinder until you have a fine paste. Add into menudo pot. Add in chile puree. Your menudo should need about 30 minutes more of cooking time at this point. When the pansitas (tripe pieces) are fork tender, but slightly firm, remove the menudo from the heat. Add in the fresh or canned pozole (hominy).
Add in 1-2 tablespoons fresh or dried oregano, if desired, or serve oregano on the side. Serve with chopped onions and limes.