- Joined May 15, 2015
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.
From the hog that I butchered last summer.
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)?