Easiest Way to Prepare Tasty My version of Pancita (Mexican Tripe and Pigs feet Stew)

My version of Pancita (Mexican Tripe and Pigs feet Stew). See great recipes for Boiled pig feet and tripe, Pigs feet #Manqina too! Guerilla Culinary @ The Underground Kitchen. My oldest granddaughter loves them she takes mine away from me.

Return the pieces and add bay leaves to the pot; fill. See great recipes for Boiled pig feet and tripe, Beef Tripe Sandwich too! When this comes to a boil, add the cleaned pigs feet and the tripe. You can have My version of Pancita (Mexican Tripe and Pigs feet Stew) using 13 ingredients and 12 steps. Here is how you cook 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. It's 6 of dried guajillo chiles, stems and seeds removed.
5. It's 1 cup of water.
6. Prepare 1/2 of white onion.
7. Prepare 4 cloves of garlic.
8. Prepare of Soup ~.
9. You need 6 of russet potatoes.
10. You need bag of baby carrots.
11. Prepare can of black beans.
12. Prepare can of lima beans.
13. It's 1 of Spanish onion.

Menudo, also known as pancita ([little] gut or [little] stomach, from Spanish: Panza; "Gut/Stomach") or mole de panza ("stomach sauce"), is a traditional Mexican soup, made with cow's stomach in broth with a red chili pepper base. It is by far the best Cuban Pata y Panza, or Mondongo, tripe stew recipe I have ever tasted. It can be made with or with out the trotters, "Pigs feet". Optional is also the garbanzo beans which I love to add.

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

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..

Through the years I have tweaked it the recipe to my liking. Split pigs' feet are used in the stew for body and flavor; prior to adding the chiles, the broth of tripe and trotters will be a beautiful milky white from the marrow of the bones. Chile guajillo The recipe here calls for chiles cascabeles norteño , which are very round, smooth-skinned, dark red chiles. ‣ Hi my name is Mariela, I love cooking especially for my husband [Eduard] and my Gorgeous daughter [Hannah]. Iam always inventing new foods like if my kitchen was a scitific lab jaja! Menudo, also known as pancita ([little] gut or [little] stomach, from Spanish: Panza ; Gut/Stomach) or mole de panza (Stomach sauce), is a traditional Mexican soup, made with cow's stomach (tripe) in broth with a red chili pepper base.