Made my first batch of menudo...

Discussion in 'Food & Cooking' started by chefwolverine, Jan 2, 2016.

  1. chefwolverine

    chefwolverine

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    Never worked with tripe and I'm a 20 year veteran. It came out amazing. Couldn't believe something as nasty as tripe could become so tender and awesome.
     
  2. chefross

    chefross

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    Please wrap and send my way please. I love Menudo.
     
  3. redbeerd cantu

    redbeerd cantu

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    St. Philip's College Culinary Arts (AAS, Cum Laude), International Kitchens
    Just made another batch this past new year's eve. Been working on this recipe for a few years; trying to step it up a bit. Less fat, cleaner, more distinguishable flavors. Getting REAL good.

    Menudo is great year round. Which type of menudo did you make (regionally)?
     
  4. chefross

    chefross

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    From the hog that I butchered  last summer.