Menudong Nagcarlan

This will totally change how you look at menudo, all these times most of us knew that menudo uses the usual potato, carrot and pork combination over a tomato-based sauce but after being introduced to this dish my whole perception changed. Menudong Nagcarlan as I mentioned is a version of Filipino menudo that uses chayote, green beans, potatoes, carrots and tripe, it is also served in a creamy sauce made with a bit of cream and peanut butter, I guess the only similarity it has with the popular menudo is the small cubed ingredients, potatoes and carrot the rest is totally different.


Menudong Nagcarlan is also called as Menudong Tagalog or Menudong gulay, and this is how Nagcarlan prepares their menudo, that’s what I have been told. Honestly, I never came across this dish when I was in the Philippines, I just knew it recently when a friend of mine and researched it online to find out how it is exactly prepared. Like most not so popular Filipino recipes, the method on how this is prepared is not well documented so I have to rely on stories and photos I got from friends and from online research.

Like menudo, preparing this is quite easy. Flavour is quite unique which taste nearly similar to Kare Kare, for those who do not eat tripe or does not like them, you will need to get used to specially the aroma it emits, it tastes very “animal”, similar to eating Trippa ala Romana. With less invasive spices, flavours and aromatic in this dish, it is quite noticeable specially if tripe is not your usual fare. But for the trained, this dish is amazing!

Menudong Nagcarlan
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 600g beef tripe, cut in small cubes (cleaned and pre-cooked)
  • 2 pcs small chayote, cut into small cubes
  • 150 g green beans, cut into small sections
  • 1 large potato, cut in small cubes
  • 1 large carrot, cut into small cubes
  • ¼ cup cream
  • 2 heaping tbsp peanut butter
  • 1 medium sized red onion, diced
  • 2 cups chicken stock
  • 6 cloves garlic, minced
  • 2 pcs bay leaves
  • freshly ground black pepper
  • fish sauce
  • oil
Instructions
  1. On at pot sauté garlic and onion in oil.
  2. Add tripe and brown on all sides.
  3. Add chicken stock and bay leaves. Bring to a boil and simmer for 25 minutes in low heat
  4. Add potatoes, carrots, chayote and peanut butter. Simmer for 15 minutes in medium heat
  5. Add green beans simmer for 5 more minutes in medium heat.
  6. Mix in the cream, flavour with fish sauce and season with freshly ground black pepper.

 


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1 Response

  1. kitchenriffs says:

    I don’t see tripe in stores as often as I used to. I can still find it, but often have to go looking for it at a butcher’s rather than at the grocery store meat counter. Anyway, this is a great way to use it — SO much flavor. Thanks!

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