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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, my version of pancita (mexican tripe and pigs feet stew). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

My version of Pancita (Mexican Tripe and Pigs feet Stew) is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. My version of Pancita (Mexican Tripe and Pigs feet Stew) is something which I’ve loved my whole life.

You must have known this recipe was coming sooner or later. 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.

To begin with this recipe, we have to prepare a few components. You can cook my version of pancita (mexican tripe and pigs feet stew) using 13 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make My version of Pancita (Mexican Tripe and Pigs feet Stew):
  1. Take Soup base ~ 2 pig’s feet 2 pounds honeycomb tripe
  2. Prepare 3 Bay leaves
  3. Prepare Chile paste ~
  4. Get 6 dried guajillo chiles, stems and seeds removed
  5. Get 1 cup water
  6. Prepare 1/2 white onion
  7. Take 4 cloves garlic
  8. Make ready Soup ~
  9. Get 6 russet potatoes
  10. Make ready bag baby carrots
  11. Take can black beans
  12. Prepare can lima beans
  13. Get 1 Spanish onion

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. This simple, nourishing stew of tripe and vegetables is found in innumerable variations throughout Latin America Today I made for you my version of asopao de gandules con bolitas de platano or Pigeon pea soup with plantain balls. ❤ How to Make Menudo Soup Recipe ❤

Instructions to make My version of Pancita (Mexican Tripe and Pigs feet Stew):
  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.
  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.
  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.

If you want a delicious way to warm up on a chilly evening, then consider making one of these popular Mexican soups or stews with meat. You can make a traditional Mexican soup, menudo, that can be made with offal, the cast-off parts like pigs feet or beef tongue. 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.

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