Menudo Verde ~ Roasted Green Chile Menudo
Rumba® Beef Honeycomb Tripe
- 10 Servings
Original Blog & Recipe by
Sonia Mendez Garcia
My name is Sonia Mendez Garcia. Born and raised in California, but I have lived in Texas and since 1986, I call central New York my home. My parents Ramiro and Blanca were born in Monterrey, Mexico and raised a family of five girls and three boys. The kitchen was always a focal point in our house. With Rumba Meats, I can prepare all of my favorite recipes that my Mom prepared with such love and attention for our family.
Today’s blog post is possible thanks to Rumba Meats for putting out a quality product and making it available in my area. (www.rumbameats.com) For many years when I first moved here, just finding fresh chile serrano or jalapeño was unheard of. My Mom would send me care packages every 6 months or so. They were filled with tortillas, avocados, limes, chile serrano and a few other goodies that I loved. When I look back and think of the countless unselfish hours my Mom and Dad spent in the kitchen cooking. And not only did they do it at home, but for a few years we had a Mexican food business. But the most beautiful inspiration for all this mad cooking that I do, is my mami, Blanca Mendez Garcia. Both Dad and her always had a passion for the foods from Mexico. I can still remember the super early morning Menudo sessions. Mom slicing away, stainless steel pots banging together. The aromas, lol! If you are unfamiliar with preparing menudo, well, it has it’s own special aroma. With that said, I wouldn’t have it any other way. With the proper washing and cooking, menudo is delicious! And waking up knowing we were going to have menudo that day. My dad, Ramiro, could not get to la panaderia fast enough for my liking, ha, ha, ha! He would pick up fresh, hot bolillos or pan frances (French bread) as Mom called it. Perfect to serve with menudo. To say that my parents rubbed off on me would be putting it lightly. What a blessing.
Mom serving up a big Mexican-style bowl of chile rojo menudo. The bigger the bowl, the better. It’s not Mexican unless it was that big, lol!! Worked great for cereal on Saturday morning too, ha ha… Oh my goodness. A rare picture of my Mom with her hair down. She typically would wear it in a tight bun.
I was so thrilled to see more Rumba Meat products showing up in my area. For many years, I would have to wait to fly home to Texas or California just to have a real bowl of menudo. Not anymore! What a treat for me.
I say this all the time, but I really am on the fence when it comes to choosing between red and green chile. Why can’t I just have both and be done with it? Lol!
I do not often get much of a choice when it comes to popular Mexican food ingredients, like maiz(hominy) for menudo or pozole. I was happy to find the maiz pozolero in a local market.
1. Place all of the washed poblanos, anahiem and jalapeños on a comal(griddle) and heat to medium. This is a low and slow roast, turning the peppers as needed. Once most of them have blistered and charred, place in a plastic bag to let steep and cool.
2. While the peppers are roastingslowly, slice the honeycomb and scalded tripe into bite size pieces. Place in colander and rinse well with cold water. Place in a large pot. Add 1/2 the onion, 1/2 the garlic and juice of 1 lemon. Cover genrously with water and heat to medium. When it comes to a boil, add salt to taste and reduce to a simmer. Cook partially covered, skimming off the foam on top, for 1 1/2 hours.
3. At the same time the tripe is cooking, add the beef shanks to a large dutch oven-style pot. Add the remaining 1/2 onion, garlic, 2 bay leaves and salt to taste. Fill pot 3/4 of the way with water and bring to a boil. Skim the foam off the top as needed, reduce heat slightly. Cook partially covered for 1 1/2 hours.
4. While the pots are simmering, prepare the roasted green chile sauce. Remove the stems, seeds and blistered skins from all of the peppers. Tranfer to the blender. Add 2 cups water, chicken bouillon, cumin and pepper. Blend on high until smooth and strain into a bowl using a wire mesh strainer. Set aside.
5. Once both the tripe and beef shanks have cooked for a good 90 minutes, using a slotted spoon, remove the onion, garlic and bay leaves from the beef shank pot. Using the slotted spoon, remove tripe from other pot and add it to the pot with beef shanks. Add 1 tablespoon oregano, strained chile sauce and maiz pozolero. Stir well to combine. Bring back up to a boil, reduce to a simmer. Cook partially cover for 1 1/2 to 2 more hours. Taste for salt. Garnish with your favorites. Yields up to 10 servings.
And no taditional Mexican soup can go without it’s fresh garnishes!! The only thing missing this day was some fresh bolillo bread. The garnishes I like to have for Menudo are lemons, radishes, oregano, onions, chile verde(serrano or jalpeño), cilantro and chile piquin.
Adding the beef hind shanks gave the menudo even more flavor. I do enjoy a big bowl of Caldo de Res (Mexican Beef Soup) any day of the week. This was a great combo!
- Rumba® Beef Honeycomb Tripe (2 pounds)
- 2 pounds Rumba® Beef Honeycomb Tripe
- 2 pounds Rumba® Scalded Beef Tripe
- 2 pounds Rumba® Beef Hind Shanks
- 1 large white onion, sliced in half, divided
- 1 large garlic head, sliced in half, divided
- 2 bay leaves
- Juice of 2 large lemons, divided
- Salt to taste
You Will Also Need
- 4-6 poblano peppers, rinsed
- 4-6 Anaheim peppers, rinsed
- 4-6 jalapeno peppers, rinsed
- 2 cups of water
- 4 teaspoons of Knorr "caldo de pollo" bouillon
- 1 teaspoon ground cumin
- 1/2 teaspoon fresh cracked pepper
- Salt to taste
- 1 tablespoon Mexican oregano
- 3 cans maiz pozolero (15 oz. each)
- Lemon wedges
- Serrano or jalapeno, minced
- White onion, diced
- Cilantro, chopped
- Radishes, sliced
- Mexican oregano
- Crushed chile piquin or chle de arbol
For traditional menudo, add pata de res (beef foot). I like the meatiness of the beef hind shanks.
- Slice the beef honeycomb and scalded tripe into bite-size pieces. Transfer to a colander and rinse well with cold water. Place in a large pot. Add ½ onion, ½ garlic head and the juice of 1 lemon. Cover generously with water. Bring to a boil, reduce heat to a simmer and season with salt. Cook partially covered, skimming off the foam on top, for 1½ hours until honeycomb tripe and scalded tripe are tender and reach an internal temperature of 160ºF.
- At the same time the tripe is cooking, add beef shanks to a large Dutch oven-style pot. Add remaining ½ onion, remaining ½ garlic head, 2 bay leaves and salt to taste. Fill pot ¾ of the way full with water and bring to a boil. Skim the foam off the top, as needed. Reduce heat slightly and cook partially covered for 1½ hours until hind shanks are tender and internal temperature reaches 160ºF.
- For roasted chile green chile sauce: Meanwhile, place poblano, Anaheim and jalapeño peppers on a comal (or griddle) and heat to medium. Roast low and slow, turning the peppers as needed, until most of the peppers are blistered and charred. Place in a plastic bag to steam.
- Remove stems, seeds and blistered skins from peppers. Transfer to a blender. Add 2 cups water, chicken bouillon, cumin and pepper. Blend on high until smooth. Strain into a bowl, using a wire mesh strainer. Set aside.
- For menudo: Using a slotted spoon, remove the onion, garlic and bay leaves from the pot of cooked beef shanks. Remove cooked tripe from the other pot and add to beef shanks.
- in strained chile sauce, oregano, and maiz pozolero. Bring to a boil, reduce heat to a simmer and cook, partially covered, for 1½ to 2 hours. Taste for salt.
- Garnish to taste with lemon wedges, minced serrano pepper, diced onion, chopped cilantro, sliced radishes, oregano and chile piquin.
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