Bluefin Tuna Menudo

Bluefin Tuna Menudo

Menudo is one of my favorite Mexican dishes. It uses cow stomach, also known as tripe, which is simmered for a long time in soup, allowing it to become tender and delicious. It’s one of those miracle hangover foods.

I decided to experiment using fish stomach, and the results were amazing. I first used the head and bones to make a stock with a uniquely deep flavor that’s a lot lighter than beef stock. After simmering the tuna stomach, the consistency was tender yet meaty. I’ve only tried it with bluefin tuna, but I imagine it would work well with other big or pelagic fish.

Pro Tip: If you’re ever on a charter boat, ask for the pieces they throw overboard to make your stock. That’s exactly what I did when I went on a tuna charter out of San Diego, California!

5 from 1 vote

Bluefin Tuna Menudo

by Taku Kondo

Instead of throwing away that tuna stomach, try this Bluefin Tuna Menudo recipe instead!

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Prep Time: 30 minutes mins

Cook Time: 4 hours hrs 15 minutes mins

Total Time: 4 hours hrs 45 minutes mins

Servings: 4

Equipment

• ▢
  Chef Knife
• ▢
  Cutting Board
• ▢
  Large Pot
• ▢
  Small Pot
• ▢
  Medium Pan
• ▢
  Measuring Cups
• ▢
  Blender
• ▢
  Sieve
• ▢
  Strainer
• ▢
  Paper Towels
• ▢
  Serving Bowl

Ingredients

US Customary | Metric

For The Stock

• ▢ 5 lb fish heads and carcass

For The Stomach

• ▢ 1 lb tuna stomach (or other pelagic fish)

For The Salsa

• ▢ 8 guajillo peppers (seeds and stems removed)
• ▢ ¼ large yellow onion
• ▢ 3 garlic cloves
• ▢ 1 sprig of epazote (optional)

To Finish

• ▢ ½ large yellow onion
• ▢ 1 tbsp kosher salt
• ▢ 1 cup canned hominy

To Serve

• ▢ 2 limes (sliced)
• ▢ ¼ large yellow onion (chopped)
• ▢ ½ bunch of cilantro (chopped)
• ▢ 1 tsp red pepper flakes
• ▢ 1 tsp dried oregano
• ▢ salt (to taste)

Instructions 

Stock

• Fill a large stock pot three-fourths full with water and bring to a boil.
• Add the heads and carcass, and simmer for 2 hours. Scoop out scum and impurities every 5 to 20 minutes as it simmers, more frequently in the beginning.
  5 lb fish heads and carcass
• Strain the bones out of the stock to finish and let cool until the fat solidifies at the top. Run a clean paper towel over the surface to remove the fat, then discard the paper towel. Set the stock aside.

Stomach

• Clean the fish stomach by butterflying it open and rinsing under cold water.
  1 lb tuna stomach
• In a small pot, bring water to a boil. Add the stomach and simmer for 5 minutes. Strain and rinse under cold water.
• Cut the stomach into 1 x 1-inch (2.5 x 2.5cm) portions. Set aside.

Salsa

• In a medium pan over medium heat, lightly toast the guajillo peppers for 5 minutes. Turn frequently to avoid burning.
  8 guajillo peppers
• Add 2 cups (500ml) water to the pan and simmer for 8 to 10 minutes, then let cool.
• In a blender, combine the guajillo peppers, simmering liquid, onion, garlic cloves, and epazote, if using. Blend until it creates a smooth salsa consistency, then strain the salsa through a sieve.
  8 guajillo peppers

  ¼ large yellow onion

  3 garlic cloves

  1 sprig of epazote

Finish

• Bring the fish stock back to a boil and add the onion. Add the salsa prepared fish stomach, and salt. Simmer for 2 to 4 hours, depending or how you like the texture.
  ½ large yellow onion

  1 tbsp kosher salt
• In the last 10 minutes of simmering, add the hominy.
  1 cup canned hominy

Serve

• Serve in a bowl with a slice of lime, chopped onions, cilantro, chili, and oregano. Add salt to taste.
  2 limes

  ¼ large yellow onion

  ½ bunch of cilantro

  1 tsp red pepper flakes

  1 tsp dried oregano

  salt

Notes

• Try this recipe with different species such as:
  • Yellowfin Tuna
  • Blackfin Tuna
  • Wahoo

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