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austincitizen Jan 7, 2014 11:10 AM

Does anyone make mendo the old fashion way anymore; using anchor chili pod peppers? Most use chili powder - not the same. Looking for some good tasting mendo without the honeycomb looking stuff.

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    Ashforth RE: austincitizen Jan 7, 2014 06:23 PM


    1. ericthered RE: austincitizen Jan 8, 2014 05:23 AM

      Do you mean menudo?

      1. slowcoooked RE: austincitizen Jan 8, 2014 05:24 AM

        If this query does mean "menudo", is not the tripe an essential feature (i.e. the honeycomb stuff). I've not seen any versions without it.

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          austincitizen RE: austincitizen Jan 8, 2014 11:18 AM

          Yes! I meant Menudo but wasn't able to make corrections.

          1. sqwertz RE: austincitizen Jan 8, 2014 09:39 PM

            Anchor chile pods? Do you mean ANCHO chile pods? And how could it be MENUDO without tripe?



            2 Replies
            1. re: sqwertz
              Ashforth RE: sqwertz Jan 9, 2014 07:01 PM

              My money is on auto correct as the culprit behind anchor chili and mendo.

              I'm not a menudo eater but still am pretty certain it is defined by the inclusion of tripe. Hence, I'm not a menudo eater ;-)

              OP, I believe there have been at least a couple of threads here devoted to places to find good menudo.

              1. re: sqwertz
                sqwertz RE: sqwertz Jan 11, 2014 12:30 AM

                I usually cook a big batch of meaty menudo in January and freeze it flat in ziplocs. I checked the third-world HEB's the last two days and honeycomb is $2.68/lb! Regular tripe at $2.19/lb. Shit used to be cheaper than that. Even the pigs heads were $.89/lb! <sigh>



              2. Alan Sudo RE: austincitizen Jan 10, 2014 03:07 PM

                Maybe a good spicy posole would hit the spot.

                Some old threads here might get you started, but likely need to be updated:

                4 Replies
                1. re: Alan Sudo
                  austincitizen RE: Alan Sudo Jan 10, 2014 03:37 PM

                  Thanks but I really like menudo, I'm just very picky.

                  1. re: austincitizen
                    jwynne2000 RE: austincitizen Jan 18, 2014 02:20 PM

                    You like menudo, but don't like the tripe? That's posole.

                    1. re: jwynne2000
                      sqwertz RE: jwynne2000 Jan 19, 2014 07:02 AM

                      I make my menudo with half tripe and half pork butt chunks, no hominy. I think that still qualifies as menudo.

                      1. re: jwynne2000
                        TroyTempest RE: jwynne2000 Jan 20, 2014 06:09 AM

                        There's different kinds of tripe, the honeycomb, and the not honeycomb, for lack of a better word. When i get menudo, i usually see both kinds in there. Maybe that's what he means

                  2. ericthered RE: austincitizen Jan 13, 2014 08:38 AM

                    You might get it cheaper at Fiesta Market.

                    1. chispa_c RE: austincitizen Jan 20, 2014 07:38 AM

                      This thread may help: http://chowhound.chow.com/topics/402441

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