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Made my first batch of menudo...

post #1 of 4
Thread Starter 
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.
post #2 of 4
Quote:
Originally Posted by ChefWolverine View Post

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.

Please wrap and send my way please. I love Menudo.

post #3 of 4

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)?

post #4 of 4
Quote:
Originally Posted by RedBeerd Cantu View Post
 

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)?

From the hog that I butchered  last summer.

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