Apolinar Navarro iii
D’Lynn Barham
February 24 2014
MW Class
Menudo: A passed down recipe So you want to learn how to make Menudo, a simple high labor dish. Well, take a seat and be amazed while I waltz with you through the steps toward making a dish that would have your mom saying, “Aye! Ta calenté. Por favor dame me mas.” So be ready, because the dish will have you dancing around the house in your under garments. As I grew up with my grandparents, I picked up a few things. See, I was always wondered how my grandfather made menudo. So, one day I asked how he made it, and he smiled with a pleased look on his face. He knew I was ready, but waited for me to ask him how he made this dish. As I watched his hands go to work, he had me help him with cleaning the meat. Now I do admit it was cool to work with my grandfather, but the labor was a little tense on my back, of course, I was sitting down on a chair, bending downward, and constantly moving my arms. He showed me, step by step, how he made this dish. I just hoped I would be able to recreate the taste when I make it for the first time for my family in the future. I asked him how he had learned this dish, and he answered, “I learned it myself.” When I heard those words, I smiled, because I knew I was going to be the first one to learn how to make menudo from my grandfather. After learning the ropes, I feel like I can teach somebody else how to make it.
First off, this dish requires the use of those things people call hands, they must be washed and hopefully you won’t mind a little bit of grease. It takes a little bit of muscle as well, so if you’re a person who doesn’t have that much patience or stamina, I suggest you hit the road Jack, and let somebody else handle the hand work. If you’re able to buy fresh or frozen cow intestines and pig feet, you’re ready to start preparations. You’ll need some other things like garlic pods and dried peppers. Now, cut the fat off the intestines and cut to 1 inch by 1 inch size pieces. After that, place the pig feet in a separate container filled with hot water and try not to get 2nd degree burns. Place cow pieces into the hot tub apart from the pig feet and move your hands in a washing machine motion with both hands turning opposite directions. Then squeeze the juices out and place them into another pot again filled with scorching hot water, keep repeating this for about ten minutes or about six times. Now fill a sizable container (usually the size would depend on how many people that will be fed at the table) with hot water and leave it near your side. Retrieve the pig feet from the pot from earlier and place them at the bottom of the pot were the intestines are.
Now, this next step will determine how long it will take to cook, so I recommend using a gas stove instead of the new electric stoves. After you have placed the container on the stove, get a small or medium pot and fill it with water (note that it doesn’t have to be hot, it could just be regular room temperature). The type of spice you will need is dried red chili peppers. You know the ones that are hot like biting into a chunk of hell, of course, best not try to bit into it. Break the pepper and remove the seeds from inside and place the peppers into the pot. You’ll need at least 3 red peppers for that perfect spicy taste. Oh, and use some onion diced up 1 inch by 1 inch and place into pot with the meat while the peppers cook for about 30 minutes to an hour. After waiting for the peppers to cook, pour the water which should look red into the pot. With a little time on your hands, grab some garlic pods and smash them into submission. Now place the heat as high as you can and wait about 5 to 6 hours. If you’re not too sure, then go ahead and wait 5 to 5 1/2 hours, after the time is up, add bay leaves and just switch it to a low heat setting and leave overnight and be sure to check on it every so often every 6 hours.
After leaving it overnight, it is now ready to eat and serve. I hope it tastes good because it’s now your creation just be sure never to add lemon juice; it just makes the menudo taste weird, if your into that, go right ahead.
Ingredients:
1 package of cow intestines (or more depending on how many will be fed)
5 to 6 pig feet
3 garlic pods
3 dried red peppers
Lemons (optional)
Bay leaves
Equipment:
3 medium size pots 1 large tub (pot) 1 Ladle 1 knife Cutting board