Menudo (from Spanish: "small [bits]"), also known as ginamay or ginagmay (Cebuano: "[chopped into] smaller pieces"), is a traditional stew from the Philippines made with pork and sliced liver in tomato sauce with carrots and potatoes. [1]

Pork Menudo is a Filipino pork stew dish with carrots and potato. It is stewed in a tomato based sauce and best eaten with rice.

Jul 28, 2009 · Menudo, a spicy and hearty tripe stew from Mexico, is flavored with an infusion of dried chiles, dried oregano, and cumin. Garnishes like lime juice, fresh cilantro, and minced white onion add bright, contrasting notes.

Apr 28, 2010 · Simmer the cow feet and marrow bones in a large pot with 6 quarts of water, 5 garlic cloves, and onion for about 15 minutes at medium heat without covering. Add the tripe and oregano and cook for about 2 – 2 ½ hours approximately until tripe is tender but firm. You could also use a crockpot and set it on low for 6 hrs.

Dec 9, 2024 · Make classic Filipino Menudo for dinner tonight! This pork and liver stew in rich tomato sauce is a staple for family meals and special occasions for a good reason. It's hearty, flavorful, and easily feeds a crowd. I've always made my pork menudo with fresh tomatoes, and I'm proud to say I've never had complaints.

This comforting Filipino stew usually combines diced marinated pork, carrots, potatoes, and pork's liver with a creamy tomato sauce. Since it is one of the national Filipino dishes, numerous regional varieties often employ raisins, bell peppers, garbanzo beans, and sausages.

Nov 27, 2024 · This rich Filipino pork menudo dish features boneless pork and pork liver in a stew featuring tomatoes, garbanzo beans, raisins, and potatoes.

Aug 14, 2024 · Discover the authentic Menudo Stew recipe! Learn how to make this traditional Mexican dish with our step-by-step guide, perfect for family gatherings and special occasions.

Aug 16, 2021 · Menudo with beef tripe and hominy is one of Mexico’s most restorative, fortifying, and aromatic soups that is also easy to make.

Menudo is a Mexican stew made of beef tripe, or cow’s stomach. It is cooked in a red chile broth with hominy and served in large bowls. Topped with lime juice, onion, cilantro, and oregano. It is one of Mexico’s most traditional recipes. Place feet’s into pot, add water, reserve water to blend onions, bay leaf’s and garlic. Add salt and mix well.