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Bluefin Tuna Menudo

Taku Kondo

Taku Kondo

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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.

Bluefin Tuna Menudo
Bluefin Tuna Menudo

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!

Bluefin Tuna Menudo
5 from 1 vote

Bluefin Tuna Menudo

by taku kondo outdoorcheflifeTaku Kondo
Instead of throwing away that tuna stomach, try this Bluefin Tuna Menudo recipe instead!
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Prep Time: 30 minutes
Cook Time: 4 hours 15 minutes
Total Time: 4 hours 45 minutes
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

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