6769328385a5361ba57b35f38d562d41 Menudo
Don’t get this confused with the Mexican Menudo as this is very different,;though they have the same color 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.

Note : this recipe also appears @ Ang Sarap, original post can be seen here Menudo

© 2013, AngSarap. All rights reserved.

  • Laverne Lemery

    It is difficult to trace the exact history of cabbage, but it was most likely domesticated somewhere in Europe before 1000 BC. By the Middle Ages it was a prominent part of European cuisine, although savoys were not developed until the 16th century. Cabbage heads are generally picked during the first year of the plants’ life cycles, but those intended for seed are allowed to grow a second year, and must be kept separated from other cole crops to prevent cross pollination. *

    See you in a bit

  • Sonia

    Hi! I’m an spanish girl who has been living in Manila for a few months. I’ve come to this blog searching a recipe of mongo soup, and I’m almost crying remembering all the masarap food i’ve eated in Filipinas!

    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!

    • admin

      Thanks for the input, Sonia!

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