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How do you make menudo for 100 people? - Answers

To make menudo for 100 people, start with 15-20 pounds of beef tripe, thoroughly cleaned and cut into bite-sized pieces. In a large pot, simmer the tripe with about 10 gallons of water, adding diced onions, garlic, and seasoning with salt, pepper, and oregano for flavor. Once the tripe is tender, incorporate about 5-6 cans of hominy and 3-5 cups of red chili sauce or paste for color and taste. Serve hot with lime wedges, chopped cilantro, and diced onions on the side for garnishing.



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How do you make menudo for 100 people? - Answers

https://math.answers.com/math-and-arithmetic/How_do_you_make_menudo_for_100_people

To make menudo for 100 people, start with 15-20 pounds of beef tripe, thoroughly cleaned and cut into bite-sized pieces. In a large pot, simmer the tripe with about 10 gallons of water, adding diced onions, garlic, and seasoning with salt, pepper, and oregano for flavor. Once the tripe is tender, incorporate about 5-6 cans of hominy and 3-5 cups of red chili sauce or paste for color and taste. Serve hot with lime wedges, chopped cilantro, and diced onions on the side for garnishing.



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https://math.answers.com/math-and-arithmetic/How_do_you_make_menudo_for_100_people

How do you make menudo for 100 people? - Answers

To make menudo for 100 people, start with 15-20 pounds of beef tripe, thoroughly cleaned and cut into bite-sized pieces. In a large pot, simmer the tripe with about 10 gallons of water, adding diced onions, garlic, and seasoning with salt, pepper, and oregano for flavor. Once the tripe is tender, incorporate about 5-6 cans of hominy and 3-5 cups of red chili sauce or paste for color and taste. Serve hot with lime wedges, chopped cilantro, and diced onions on the side for garnishing.

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      To make menudo for 100 people, start with 15-20 pounds of beef tripe, thoroughly cleaned and cut into bite-sized pieces. In a large pot, simmer the tripe with about 10 gallons of water, adding diced onions, garlic, and seasoning with salt, pepper, and oregano for flavor. Once the tripe is tender, incorporate about 5-6 cans of hominy and 3-5 cups of red chili sauce or paste for color and taste. Serve hot with lime wedges, chopped cilantro, and diced onions on the side for garnishing.
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