Menudo De Sonora Menudo Soup Sonora Style Recipes

MEXICAN MENUDO

Steps:

• In large pot (2 gallons), place the water over medium-low heat. Add the beef tripe, onion, 4 garlic cloves and bay leaf and cook for 2 hours. Make sure the beef tripe is tender and not overcooked.
• To make the sauce: Remove stems from the chilies and soak in hot water for 12-24 hours, until soft.*
• Blend the chilies, 6 garlic cloves, cumin, and oregano with a cup of the liquid in which the chilies were soaked. Strain. Season with salt and pepper to taste.
• Add the hominy or corn and the chili sauce and let it boil for 10 minutes to incorporate the chili sauce with the rest of the ingredients.
• Serve in a soup dish with onions, oregano and fresh lemon juice to taste.
• *To speed up the process, bring the chiles to a quick boil for 10 minutes, remove from the stove, cover, and let rest for an hour or until they are no longer too hot to blend.

WHITE MENUDO SOUP

Steps:

• Remove the Honeycomb tripe from the package, drain and rinse. Place in a large pot or bowl and squeeze the lime juice over the tripe and fill the pot with water. Let the tripe soak in that lime juice and water solution for 30 minutes, then drain and rinse again. This step will
• help eliminate any unpleasant smells from the tripe. Drain and rinse again, pat dry with paper towels, and cut into 2-inch pieces. Place the pieces, with the onion, garlic and bay leaf in a large pot with a lid and fill with the water.
• Place on medium-high heat, and bring to a boil. Skim off the foam that will form on the top after a few minutes. Now, partially cover the pot, reduce the heat to medium-low, and gently simmer for about 2 hours. If you are adding the calf's foot, remove as soon as it has cooked. Once it's cool enough to handle, chop the meaty parts and discard the bones, return the meat to the pot.
• Add the drained and rinsed white hominy along with oregano, and the sprig of mint. Keep cooking slowly, for about another ½ hour. If the tripe if too chewy, it needs more cooking. Well, cooked tripe should be tender when you bite it. Add salt as needed. Some cooks like to add granulated chicken bouillon to add more flavors to the broth instead of salt.
• Serve the White Menudo soup in bowls, and pass the garnishes around the table, so everyone can add them to their personal liking.

MENUDO

Steps:

• In a 16 quart pot combine the tripe and the onions. Add water until pot is about 3/4 full. Cover and cook on low heat for about 2 hours, or until the tripe is tender. Add the hominy, chili powder, and salt and pepper to taste. Cover and cook for another 45 minutes to one hour to incorporate the flavors. Serve with fresh onions, corn tortillas and lemon if desired.

MEXICAN TRIPE SOUP (MENUDO) RECIPE

Steps:

• Gather the ingredients.
• In a large Dutch oven, place tripe, knuckle, water, onions, garlic , salt, coriander , oregano , crushed red pepper, and black pepper.
• Bring to a boil. Reduce heat and simmer, covered, for 3 hours, or until tripe has a clear, jelly-like appearance and veal is very tender.
• Remove veal knuckle from pot. When cool enough to handle, remove meat from bones, discard bones, and chop meat.
• Return chopped meat to soup, along with hominy.
• Bring to a boil, reduce heat, and simmer, covered, for 20 minutes longer.
• Portion into heated bowls and serve with pequin chiles or crushed red pepper to taste. Garnish with lime wedges.

MENUDO DE SONORA (MENUDO SOUP SONORA-STYLE)

Steps:

• Bring water a boil in a large soup pot over high heat. Add cow's foot, onion quarters, garlic, thyme, marjoram, peppercorns, and bay leaves. Boil, skimming off the foam the forms on the surface, until broth flavors intensify, about 30 minutes. Add beef tripe and bring to a boil. Reduce heat to medium, cover, and cook until cow's foot softens, about 1 hour.
• Remove cow's foot pieces from the broth and transfer to a dish. Skim fat from the surface of the broth. Add hominy; cook until tripe is softened, 30 to 45 minutes. Do not overcook.
• Separate meat from the cow's foot. Discard bones.
• Discard onion quarters, garlic, thyme, marjoram, peppercorns, and bay leaves from the broth. Stir in meat and season with salt. Cook until flavors blend, about 5 minutes more. Pour into bowls and garnish each serving with lime wedges, finely chopped onion, cilantro, and oregano.