Don’t get this confused with the Mexican Menudo as this is very different, though they have the same colour which is red, the similarity ends there. Not sure if the Philippine menudo originated from it, but most probably the origins of this dish is Spanish like the Afritada and Callos but if there is someone who knows the history of this dish let me know as I am interested on that information.

Menudo is a very common dish in Philippines similar to Sinigang; it is always a main stay on Filipino Restaurants as well as the street eateries (we call it carinderia). Usually paired with rice but some people eat this with bread like pandesal which I only discovered when I met my wife. There are a lot of different versions but the concept remains the same, pork in tomato sauce. Some put green peas, some use tripe and some add green capsicum but regardless of the version the taste nearly remains the same.

This dish is one of my wife’s specialty and she does it way better than me, so if you want to give it a shot here it is.


600g pork belly, cut in small cubes
200g pork liver, cut in small cubes
1 large potato, cut in small cubes
1 large carrot, cut into small cubes
1 cup green peas
1/3 cup raisins
1 red capsicum, cut in small cubes
1 medium sized red onion, diced
2 cups chicken stock
1/2 cup tomato paste
3 large red tomatoes, diced
6 cloves garlic, minced
2 pcs bay leaves
1 tsp rubbed basil
freshly ground black pepper
fish sauce


1. On at pot sauté garlic and onion in oil.
2. Add pork and brown on all sides.
3. Add chicken stock and bay leaves. Bring to a boil and simmer for 10 minutes.
4. Add potatoes, carrots, liver, red capsicum, tomatoes and basil and tomato paste. Simmer for 15 minutes in medium heat.
5. Add raisins and green peas then simmer for 5 more minutes.
6. Flavour with fish sauce and season with freshly ground black pepper.

Menudo Wide

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22 thoughts on “Menudo

  1. I’ve never heard of Menudo outside of the band from the 80′s. This sounds very flavorful. And how can you go wrong with pork belly! The fish sauce is interesting too. :)

  2. This is new to me and wants trying! But as I have some tripe at home and absolutely love it, methinks I’ll try this recipe with it rather than my usual ovenbaked dish cooked in red wine!

  3. You’re right – this is different from Mexican menudo, but it sure looks just as good! It also looks a healthier. I like it!

  4. I don’t know the story of this dish, but I can tell you that “menudo” in spanish means “small or tiny”, so i supose the name comes from the size of the dices! And we also call “menudillos” (as a culinary term) to the visceral organs of the animals: heart, liver, gizzard… Since the recipe has liver on it, maybe it is related!

    Good recipe!

  5. Pingback: Pork Guisantes | Ang Sarap (A Tagalog word for "It's Delicious")

  6. Pingback: Pork Afritada | Ang Sarap (A Tagalog word for "It's Delicious")

  7. The Filipino menudo most likely has its origins from the Mexican menudo since most of the Spanish colonizers did not come from Spain but from New Spain (Mexico) and the menudo which is also known as Pozole has been the diet of native peoples since millennia. The same thing can be said about the Filipino tamale, many think that its origin is Spanish but it’s not, its origins can be traced to the Mayans, Toltecs and Aztecs for over 2,500 years.

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