They are high in protein, have complex carbs, lots of micronutrients and can be whipped up into a wide variety of delicious dishes. It is no wonder that beans are the staple food of so many cultures around the world.
You either love it or hate it. Luckily, I grew up loving the red menudo my mom would make. I guess people are thrown off with the tripe ingredient. Makes them a little leery about the soup.
Making homemade menudo in my family typically signifies a major celebration, whether it be a wedding, baptism, or to ring in the New Year. To me it also signified love. This year, I plan to make several batches and invite family and friends over to share in the love, especially after some of the bigger celebrations.
Did I mention it is also good medicine for the crudo hangover?
Reading up on menudo I learned its roots are firmly planted in peasant food heritage and poverty. In pre-revolution Mexico, poverty among the campesinos was chronic and little if anything that might be prepared as food was left to waste.
Usually, the best cuts of meat would go to the hacienda owners while the offal went to the poor workers. These leftovers consisted of organ meats, brains, head, tails, hooves, etc. Inventive peasant cooks created a soup that made good use of one of the major leftovers — the stomach.
As cattle and sheep are ruminants that require lengthy intestinal tracts to digest their diet of grasses and raw seeds, the stomach is one of the largest pieces of offal available from these animals. Like tamales, making menudo is time and labor intensive as the tripe takes hours to cook or else it is extremely tough.
I will typically start the evening before by cleaning and soaking the tripe. I can then place the tripe in a large stock pot and allow it to simmer all night long before adding any of the red chile sauce.
A special note on my menudo recipe, besides making my own red chile I throw in a can of Las Palmas red chile sauce for good measure. I can already hear cooks scream blasphemy!
I just remember my mom adding it to her menudo broth. I prefer a thicker menudo broth so the Las Palmas and added chicken stock rounds it out with a more robust flavor. Also, be generous with the oregano. Like any good soup, continue to taste along the way to make sure it has enough flavor.
I add this to round out the flavor of the chile after it has been blended and pushed through a sieve.This book is chicken soup for the workshop facilitator’s soul (along with anyone interested in the human experience!) I bought it because I’m a fan of Sue Shapiro and Ian Frazier but this book is something different and a pleasant surprise.
I LOVE cream of asparagus soup, it’s pure comfort in a bowl and so simple to make. This recipe is made with just 5 ingredients, not counting salt and pepper and is ready under 25 minutes!
Laksa, the epic Malaysian spicy coconut noodle soup, is a must-try at least once in your life! The soup is rich, fragrant and a bit spicy, and loaded with all the essential classic Laksa toppings. Traditional Thanksgiving pumpkin pie cupcakes Try this cute and modern take on the classic pumpkin pie!
Check out how to make pumpkin pie cupcakes in this episode of Best Bites! How the Chicken Conquered the World The epic begins 10, years ago in an Asian jungle and ends today in kitchens all over the world.
How the Chicken Conquered the World The epic begins 10, years ago in an Asian jungle and ends today in kitchens all over the world.