Menudo

To make traditional Filipino Menudo, start by pan-frying potatoes and carrots until cooked, then set them aside. Sauté pork in a pan, adding water, black pepper, and salt, and let it boil until tender. Once the water evaporates, cook the meat until light brown, then add chicken hotdogs and sauté garlic and onion. Incorporate liver, fried vegetables, tomato paste, and seasonings, then add bell peppers and water. Cover and simmer, adding liver spread, laurel leaves, and raisins before serving hot.

Yes, you can make Menudo without liver. A great substitute is to use additional pork or chicken to maintain the meatiness of the dish. Alternatively, you can use tofu for a vegetarian version, though it will change the flavor profile slightly. Just ensure to adjust the cooking time accordingly.

Store leftover Menudo in an airtight container in the refrigerator. It will last for about 3 to 4 days. For longer storage, you can freeze it for up to 3 months. Just make sure to let it cool completely before freezing, and reheat thoroughly before serving.

Menudo pairs well with steamed rice, which helps balance the rich flavors of the stew. You can also serve it with a side of pickled vegetables or a simple green salad to add freshness. For a more traditional experience, consider serving it with a side of crusty bread to soak up the savory sauce.

Menudo can be made gluten-free by ensuring that the soy sauce and any other sauces used are gluten-free alternatives. For a low-carb version, you can reduce or omit the potatoes and carrots, focusing on the meat and bell peppers instead. Always check the labels of any pre-packaged ingredients to ensure they meet your dietary needs.