Ingredients with Measurements:
- 2 lbs beef tripe, cleaned and cut into small pieces
- 1 lb beef shank, cut into small pieces
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 bay leaf
- 1 can (14 oz) diced tomatoes
- 4 cups beef broth
- 2 potatoes, peeled and diced
- 2 carrots, peeled and diced
- Salt and pepper to taste
- Lime wedges, chopped cilantro, and diced onion for serving
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large pot, add the beef tripe, beef shank, onion, garlic, oregano, cumin, chili powder, bay leaf, diced tomatoes, and beef broth. Bring to a boil over high heat.
2. Reduce the heat to low, cover the pot, and simmer for 2-3 hours or until the beef is tender.
3. Remove the bay leaf and discard.
4. Add the diced potatoes and carrots to the pot and simmer for another 30 minutes or until the vegetables are tender.
5. Season with salt and pepper to taste.
6. Serve hot with lime wedges, chopped cilantro, and diced onion on top.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
5. Temperature:
Simmer over low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 350
Total fat: 12g
Saturated fat: 4g
Cholesterol: 100mg
Sodium: 800mg
Total carbohydrates: 25g
Dietary fiber: 4g
Sugar: 5g
Protein: 35g
Substitutions for ingredients:
- Beef tripe can be substituted with beef tongue or beef cheeks.
- Beef shank can be substituted with beef chuck or beef brisket.
- Diced tomatoes can be substituted with tomato sauce or fresh tomatoes.
Variations:
- Add hominy to the pot for a classic Menudo recipe.
- Use chicken instead of beef for a lighter version of the dish.
- Add jalapeno peppers or hot sauce for a spicier flavor.
Tips and tricks:
- Clean the beef tripe thoroughly before cooking to remove any dirt or impurities.
- Simmer the beef over low heat for a long time to make it tender and flavorful.
- Serve with lime wedges, chopped cilantro, and diced onion on top for a fresh and zesty taste.
Storage instructions:
Store leftover Menudo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat Menudo in a pot over low heat until heated through.
Presentation ideas:
Serve Menudo in a large bowl with lime wedges, chopped cilantro, and diced onion on top.
Garnishes:
Lime wedges, chopped cilantro, and diced onion.
Pairings:
Serve Menudo with warm tortillas or crusty bread.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the beef is tough, simmer it for a longer time until it becomes tender.
- If the broth is too thin, simmer it for a longer time until it thickens.
Food safety advice:
- Clean the beef tripe thoroughly before cooking to prevent foodborne illnesses.
- Store leftover Menudo in the refrigerator and consume within 3 days.
Food history:
Menudo is a traditional Mexican dish made with beef tripe and spices. It is often served as a hangover cure and is a popular dish for celebrations and special occasions.
Flavor profiles:
Menudo has a rich and savory flavor with a hint of spice from the chili powder and cumin. The lime wedges and cilantro add a fresh and zesty taste to the dish.
Serving suggestions:
Serve Menudo as a main course for lunch or dinner.
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Region: Mexican