menudo recipe pinoy
The Best menudo recipe pinoy
Classic Filipino Menudo (Pinoy Menudo)
A hearty, slow-cooked stew made with tripe, beef, and vegetables, traditionally served during festive meals in the Philippines. This version captures the rich, savory flavors of menudo while keeping it approachable for home cooks.
🥘Ingredients
- 1 lb beef tripe, cleaned and trimmed
- 1 lb beef brisket, cut into chunks
- 1 lb beef shank, cut into chunks
- 1 lb beef short ribs, cut into chunks
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 bell pepper, sliced
- 1 large potato, cubed
- 1 carrot, sliced
- 1 cup green beans, trimmed
- 8 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tsp ground cumin
- 1 tsp dried oregano
👨🍳Directions
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1
In a large Dutch oven, combine beef tripe, brisket, shank, and short ribs. Pour enough cold water to cover the meat by 2 inches. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface. -
2
Once the water returns to a boil, reduce heat to low and let the meat simmer for 1 hour. Drain the water and rinse the meat thoroughly under cold water to remove excess blood. -
3
Return the meat to the Dutch oven and cover with fresh cold water. Bring to a boil again, then reduce to a simmer. Cook for another 1 hour, then drain and rinse the meat once more. -
4
In a separate pot, sauté onion, garlic, and bell pepper in a little oil until softened. Add diced tomatoes, cumin, oregano, and black peppercorns. Simmer for 10 minutes. -
5
Add the cooked meat back to the Dutch oven. Pour in the tomato mixture, beef broth, and bay leaf. Bring to a boil, then reduce heat to low and let it simmer uncovered for 1 hour. -
6
Add cubed potato, sliced carrot, and green beans to the Dutch oven. Simmer for another 30 minutes until vegetables are tender and meat is fork-tender.
🔧Equipment
- Large Dutch oven
- Pot
- Wooden spoon
- Colander
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a splash of soy sauce or a pinch of MSG during the last 15 minutes of cooking.
- Menudo is traditionally served with rice, but you can also serve it with crusty bread or tortillas.
- If tripe is too tough, soak it in cold water for 30 minutes before cooking to soften it.
Watch Video Of How Classic Filipino Menudo (Pinoy Menudo) Works
❓ Frequently Asked Questions About Filipino Menudo (Pinoy Menudo)
1. What is menudo and how does it differ from other Filipino stews like sinigang or adobo?
Menudo is a hearty Filipino beef stew made with tripe, a common ingredient in Filipino cuisine. Unlike sinigang, which is a sour soup with tamarind, or adobo, which relies on vinegar and brown sugar, menudo is rich and savory, often featuring a slightly tangy or smoky flavor profile from the tripe. The broth is thick and deeply flavorful, making it a comforting dish perfect for cold days.
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2. Can I substitute beef tripe with another type of tripe or even a different meat?
Traditionally, menudo uses beef tripe, but you can try pork tripe (less common but possible) or beef stomach (a more affordable alternative). If substituting, ensure the meat is clean and trimmed to avoid bitterness. For a richer broth, some cooks add a splash of beef or pork stock to enhance depth. Never use chicken or fish tripe, as they won’t yield the same texture or flavor.
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3. How do I ensure the menudo broth stays thick and flavorful without it becoming watery?
A thick, rich broth comes from two key steps: simmering long enough (at least 2–3 hours) to extract collagen and fat, and reducing the liquid by about half. Stir occasionally to prevent sticking, and add a pinch of cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) if needed to thicken. Avoid boiling vigorously—low and slow simmering is key.
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4. What spices or herbs should I add to enhance the flavor of menudo?
Classic menudo flavor relies on a few staples: bay leaves, black peppercorns, and garlic. For extra depth, add sichuan peppercorns (for a numbing kick), cilantro roots (for earthiness), or a dash of salted shrimp paste (tuyo) to boost umami. Fresh or dried oregano or thyme also work well, but adjust to taste—some cooks swear by none at all, letting the tripe shine.
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5. How do I serve menudo traditionally, and what sides pair best with it?
Menudo is best served hot with a side of steamed white rice to soak up the broth. Classic pairings include sliced radishes or cucumbers for crunch, a sprinkle of lemon wedges, or a simple side of garlic fried rice. Some families also serve it with pickled vegetables (like tumbag) to cut through the richness. Avoid heavy sides like fried foods—the stew is hearty enough on its own.
