Menudo Recipe

1. 1

   In an 8 to 10 quart pan, combine tripe, pigs feet (optional), water, onions, garlic, and cumin.

2. 2

   Bring to a boil over high heat; reduce heat, cover, and simmer until tripe is very tender ( 6 to 7 hours ).

3. 3

   PRESSURE COOKER METHOD: Place tripe and pigs feet and the rest of the ingredients and cook at high pressure for 55 minutes.

4. 4

   Meanwhile, prepare Chile PurAe, set aside.

5. 5

   Skim and discard fat from liquid.

6. 6

   Lift pigs feet from pan; discard bones and fat.

7. 7

   Cut meat into chunks and return to pan with purAe and hominy.

8. 8

   Season to taste with salt.

9. 9

   Bring to a boil; reduce heat, cover, and simmer for 30 minutes.

10. 10

    If made ahead, cool, cover, and refrigerate for up to 2 days; reheat before serving.

11. 11

    Pour soup into bowls; offer garnishes to add to individual servings.

No additional tips available.