Comments on: Menudo / Minced Pork & Liver Stew

By: Marketman

Marketman — Fri, 25 May 2007 12:15:40 +0000

sometime_lurker, thanks for the link…yes, there are many recipes for menudo out there… most are probably quite delicious…this is just such a homey dish for most pinoys…

By: sometime_lurker

sometime_lurker — Fri, 25 May 2007 06:57:48 +0000

Hi, MM.

Love your site.

Found this recipe on another site though:
https://www.recipezaar.com/198730

The ingredients and the entire process seemed very interesting; and I guess by reading through your site, I’m imagining you’d wanna check this out on your own.

Cheerios!
:p

By: rina

rina — Tue, 28 Nov 2006 02:02:22 +0000

just cooked menudo tonight…the Goya seasoning packets (the one with azafran)works well in lieu of the paprika….

By: atwe

atwe — Mon, 18 Sep 2006 16:02:25 +0000

sorry, i know it’s way after the last post but it’s my first time here and i just had to say “pretty good for a first menudo”. paprika is always great with a tomato-based stew for color, flavor and aroma. as for the chorizo — have you ever tried making callos?
adding crackers is a bit like the technique that filipino cooks of 50 years or so ago used to thicken their sauces, but using crumbled biscocho instead — ang hirap ng hanapin ng biscocho LOL

By: millet

millet — Fri, 08 Sep 2006 14:40:48 +0000

Lee, you are soooo funny..I tried singing it and ended up with the song in my head the whole day……aarrrrggghhh!!!

By: connie

connie — Wed, 06 Sep 2006 05:55:47 +0000

“Connie, sky flakes? Hmm, interesting.”
I know, weird in a way, but it works in her dish. The sauce comes out not to thick not to thin either, as oppose to using flour or mashing the potatoes to thicken the sauce I guess. I just mashed my potatoes, it’s easier than look for them crackers around town. LOL. She just crush the crackers to almost powder and add as desired to the dish.

By: goodtimer

goodtimer — Tue, 05 Sep 2006 06:01:11 +0000

I remember when my mother in law cooked menudo for a party and my husband referred to it as “menutatas”, pointing out her menudo had more potatoes than meat (i guess it was a method to make the dish as cheapo as possible). LOL

By: CecileJ

CecileJ — Tue, 05 Sep 2006 02:54:11 +0000

Try using beef liver. I prefer it to pork. And add it last so it doesn’t overcook & harden into “balut stones”.

By: mardie

mardie — Tue, 05 Sep 2006 00:32:15 +0000

LOL@Lee….that was reaallly funny. tamang-tama, my spouse and i are off to wal-mart and right now im thinking of getting the ingredients and cooking menudo when we get back. wish me luck, this will be my first time to cook menudo. again and as always, you’re one of a kind MM. keep posting what youre posting and by the time i come home next year for a vacation my family wont recognize me any more hehehe. but hey, im not complaining ;-)

By: Marketman

Marketman — Mon, 04 Sep 2006 14:01:45 +0000

Gigi, I used this leftover cheapo chorizo bilbao from the grocery…it worked well. I just couldn’t get myself to try hotdogs or anything like that. We had a cook once that threw in a can of pork and beans!!! Apicio, liver must be cooked rare to remain soft, but I think cooties of the worst kind. Beef liver in Italy is sliced thinly and brought to the table barely cooked…it tastes delicious… Connie, sky flakes? Hmm, interesting. Lee, you are too funny. Do you just make up these songs on command? Yipes, that’s a talent, you realize.