For as long as I can remember, my dad has made menudo for Christmas. He also makes it just because then freezes single servings so he can have some whenever he feels like it. Now, menudo is an acquired taste as it contains tripe and pigs feet. But if you haven’t given it a try, I would encourage you to do so. There is definitely a distinctive smell to menudo and when you get a whiff of it cooking, you know you are in for a treat. I know this is a generalization, but typically Mexican families have Menudo in the wee hours of the morning after special occasions like anniversary or wedding receptions. But it also served at Christmas along with tamales. I enjoy my dad’s recipe and i hope you do too. Enjoy!
15 lbs. Tripe, cut into 2-3 inch pieces
3 pigs feet, split in half then cut
1 white onion, diced
Menudo spice, about 1/2 of the large jar (Fiesta brand)
Oregano, to taste
108 oz can Hominy (no that is not a typo – it’s the BIG can of hominy)
Optional: if the taste isn’t doing it for you, add some garlic powder and ground cumin.
Serve with a squeeze of fresh lemon juice and some homemade tortillas.
Soak the tripe in water for 20 mins. to clean. Also soak the pigs feet in water to clean. In a large soup pan, combine tripe, pigs feet and onion with enough water to cover all ingredients. Bring to a boil and continue boiling for two hours. After two hours, add hominy and spices. Continue to boil for another hour.