Menudo Ramen
Hakata-Style Ramen Noodles, Tonkotsu Broth, Menudo Tare, Honeycomb Tripe, Hominy, Menudo Aroma Oil, Cilantro, Lime, Toasted Chiles
Chef Christopher Krinsky of Ramen del Barrio | Austin, TX
Adapted by StarChefs | November 2023
INGREDIENTS
Tonkotsu Broth:
Pork feet
Honeycomb Tripe:
Honeycomb tripe, scalded and diced
Menudo Aroma Oil:
1 quart neutral oil
2 ounces ground oregano
2 ounces ground cumin
2 ounces garlic powder
2 ounces onion powder
2 ounces ancho chile powder
Menudo Tare:
Neutral oil
⅓ pound chopped onion
1 head garlic, chopped
1 ounce guajillo chile
1 ounce ancho chile
Salt
Sugar
48 grams MSG
Hominy:
1 can hominy, washed
To Assemble and Serve:
Hakata-style ramen noodles
Chopped cilantro
Chopped onion
Lime juice
Toasted chiles de árbol
METHOD
For the Tonkotsu Broth:
Weigh pork feet. In a large stockpot over medium-high heat, add pork feet and fifty percent water by weight of pork. Bring to a boil, then reduce heat and let simmer 1 hour, skimming off any fat that rises to the surface. Cover pot and cook additional 12 hours. The next day, strain and discard pork feet. Transfer liquid to a Vitamix blender. Blend on high speed until a smooth, creamy texture is achieved. Set aside.
For the Honeycomb Tripe:
In a stockpot over medium-high heat, add tripe and submerge in enough Tonkotsu Broth to cover. Bring to a boil, then reduce heat and simmer 1 hour 20 minutes, or until tripe is just tender. Strain, rinse tripe, and refrigerate.
For the Menudo Aroma Oil:
In a saucepan over medium heat, add all ingredients. Heat mixture to 200°F, then remove from heat. Let sit overnight. The next day, strain and reserve oil. Transfer to an airtight container and reserve.
For the Menudo Tare:
In a sauté pan over medium flame, heat oil. Add garlic and onion and cook until alliums are caramelized. Stir in chiles and cook until toasted and fragrant, but not charred. Cover mixture in 2 quarts water and bring to a boil. Cook 20 minutes, or until chiles have softened. Transfer mixture to a Vitamix blender and blend until smooth. Strain and transfer to an airtight container. Stir in a generous amount of salt, a small amount of sugar, and MSG. Reserve.
For the Hominy:
In a stockpot over medium-high heat, add hominy, 10 ounces water, and 1 ounce Menudo Tare. Bring to a boil. Reduce heat and keep warm.
To Assemble and Serve:
In a sauté pan over medium flame, heat a splash of Menudo Aroma Oil. Add Honeycomb Tripe and cook until warmed through. Season with salt and set aside. Bring a pot of water to a boil. Cook noodles to desired doneness. In a serving bowl, pour 10 ounces Tonkotsu Broth and 1 ounce Menudo Tare. Shake cooked noodles of excess water and transfer to the serving bowl. Toss to coat. Top with desired amount of sautéed Honeycomb Tripe, cilantro, onion, lime juice, and toasted chiles.
