Recipe: Perfect My version of Pancita (Mexican Tripe and Pigs feet Stew)

My version of Pancita (Mexican Tripe and Pigs feet Stew). In México some people swear this tasty and aromatic Menudo soup, will do the magic trick of bringing you back to life. ✅ Best Menudo Recipe. The soup is called different names depending on the region. It is known as "pancita", Mondongo, or Menudo.

Originating from Mexico and Ecuador, Menudo (Mexican Beef Tripe Soup) is a spicy broth that is made from beef tripe that can have either a clear, red or green base. Vegetables and other spices are added to the broth such as lime juice to give the dish its traditional tangy flavor. This recipe for classic Mexican menudo makes a spicy tripe, veal knuckle, and hominy soup that is reputed to be a cure for hangovers. You can have My version of Pancita (Mexican Tripe and Pigs feet Stew) using 13 ingredients and 12 steps. Here is how you achieve that.

Ingredients of My version of Pancita (Mexican Tripe and Pigs feet Stew)

1. Prepare of Soup base ~ 2 pig’s feet 2 pounds honeycomb tripe.
2. You need 3 of Bay leaves.
3. You need of Chile paste ~.
4. Prepare 6 of dried guajillo chiles, stems and seeds removed.
5. You need 1 cup of water.
6. Prepare 1/2 of white onion.
7. Prepare 4 cloves of garlic.
8. Prepare of Soup ~.
9. Prepare 6 of russet potatoes.
10. Prepare bag of baby carrots.
11. You need can of black beans.
12. Prepare can of lima beans.
13. You need 1 of Spanish onion.

This soup is a good excuse to visit your local butcher, since tripe and veal knuckle are available but might require a special request. Tripe is another item that defies exact categorization. Describing it is even more complicated by the discrete textures of the cow's four stomach chambers. Tripe is more than just an exercise for your molars; when chewed carefully, there is a stringy quality to its layers that becomes more apparent with.

My version of Pancita (Mexican Tripe and Pigs feet Stew) instructions

1. MAKE THE SOUP BASE Place the feet and tripe in a large stockpot and fill with enough water to cover by 1 inch. Boil rapidly for 10 minutes, then drain and rinse. Return the pieces and add bay leaves to the pot; fill with enough water to cover by 1 inch. Bring to a boil, then reduce heat to a simmer; simmer until the feet just start to fall apart, about 2 hours. As it simmers, spoon out any accumulated fat or foam on the surface..
2. Be sure to cut the tripe in 1 inch pieces..
3. PREPARE THE CHILE PASTE Place the chiles in a small pot of water and bring to a boil. Once boiling, remove the pot of chiles from the heat and let it sit for about 30 minutes. Once cool, blend the chiles and water with the onion and garlic; set aside..
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7. FINISH THE SOUP Once the feet are tender, add the chile paste, pouring it through a strainer to catch any large chunks or seeds. Add the oregano and simmer until the feet are very tender, about 30 minutes, then remove the feet and set aside to cool and simmer for another 30 minutes as the feet cool. Once the feet are cool, pick out the meat and add it to the soup, discarding the rest..
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9. Add potatoes..
10. Add carrots.
11. Add the lime juice and season with salt and pepper to taste. Serve with diced white onion, more dried oregano and crushed red pepper for additional spiciness. For the best flavor, refrigerate overnight and serve the next day..
12. I like to top mines with empanadas and egg..

Menudo (or Pancita) - This soup is rich and deeply satisfying. An authentic Mexican recipe that is truly delicious and comforting with each spoonful. Menudo is a Mexican stew made of tripe (or beef stomach). It is cooked in a red chile broth with hominy and topped with lime, onion, cilantro, and. View Videos or join the Pancita discussion.