Menudo Soup Recipes

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.

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.

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

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.

SPICY TRIPE SOUP (MENUDO)

Steps:

• Gather the ingredients.
• Cover hominy with water and soak overnight or for at least 8 hours.
• Drain hominy and put in a medium-sized pot.
• Cover with 2 to 3 inches of water and bring it to a boil.
• Reduce heat and simmer hominy for 2 hours, stirring occasionally. Add more hot water as needed to maintain that hominy is covered in liquid.
• Drain hominy and transfer to a large pot. Add tripe to pot, along with pig's feet, onion, oregano, garlic, and peppercorns.
• Cover with 2 to 3 inches of water and bring it to a boil. Reduce heat to low, cover pot, and keep at a simmer for 2 hours. Stir occasionally.
• Add chilies. Cook soup for 1 additional hour.
• Stir before serving. Place a serving of soup in a bowl and garnish with cilantro. Serve with limes, chopped onions, and extra cilantro on the side so everyone can garnish their own bowl. Accompany with bolillos, tortillas, or tostadas, any Mexican table sauce of your liking, and sliced avocados.

MEXICAN MENUDO

Steps:

• 1. Wash tripe thoroughly, remove excess fat and cut into bite sized pieces, wash Nixtamal and pigs feet well and combine all ingredient in a large pot with enough water to cover.
• 2. Bring to a boil and simmer slowly until corn opens and is cooked (not overcooked). Skim off grease. It is best if you can refrigerate it in order to remove all grease.
• 3. Serve with fresh cilantro, chopped green onion, chiltepin, lemon or lime wedges and toasted bolillos.
• 4. A bolillo is a type of savory bread traditionally made in Mexico, where it originates. It is a variation of the baguette.
• 5. The chiltepin red hot pepper has been called the "mother of all peppers,". It is thought to be the oldest known of the Capsicum genus, as well as the hottest wild variety in the Americas even hotter than the habanero

MENUDO - MEXICAN TRIPE SOUP RECIPE:

Steps:

• Wash the calves' feet well and place in a large pot or cast-iron Dutch oven. Cover with water and cook over medium-low heat for 1 hour.
• Wash tripe thoroughly and cut into 1 to 2-inch square pieces. Add these to the calves feet after the hour has passed; add onions and garlic.
• Place the oregano and coriander seeds in a cheesecloth bag and tie loosely; add the bag to the pot. Add the red chile powder. Simmer the mixture over a low to medium heat for approximately 6 to 7 hours, or until the tripe is tender.
• Add the hominy and cook for another hour; remove from heat.
• Ladle hot menudo into bowls. Garnish with diced onion, cilantro, lemon wedges, and/or green onions as garnish.
• NOTE: Menudo will keep several days in the refrigerator and freezes fairly well.
• Makes about 12 servings.

MENUDO SOUP

Steps:

• Cut the tripe into small squares and put them into a large pan with the veal knuckle; cover with the water and bring to a boil; lower the temperature and simmer, uncovered for about 2 hours, or until the tripe and knuckle are just tender but not too soft.
• Meanwhile, roast the chilies by placing them in a 350 degree oven until skins are browned or blackened, turning them once; place them in a bag to steam until cool enough to handle.
• Peel and cut the chilies open and remove seeds and the veins; cut into strips.; add to the meat while it is cooking.
• Remove the knuckle and allow to cool enough to handle; strip off the meat; chop roughly and return them to the pan.
• Pour in the hominy.
• Simmer the menudo slowly, uncovered, for an additional 2 hours.
• Add salt to taste.
• Sprinkle with oregano and serve in large, deep bowls.

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.

VEGAN MENUDO

Steps:

• Remove the veins and seeds from all of the dried chiles except the morita and place in a heat proof bowl with the snow mushrooms. Pour boiling water over them and let the chiles soak for 10 minutes and the mushrooms for 30 minutes.
• Heat a heavy-bottomed skillet or comal to medium-high heat and place the tomatoes, half an onion and two garlic cloves on it. Let them char on all sides. Be careful with the garlic, because it burns fast. Remove from the pan and set aside. You can also do this by placing the vegetables under the oven broiler set to high.
• Drain the soaked chiles, but reserve the water. Place them in the blender with the charred tomatoes onion, and garlic. Add 1 ½ cups of the chile soaking water and blend until smooth. Strain and set aside.
• Remove the snow mushrooms from the water, and cut them into bite sized pieces. Set aside.
• Heat oil in a large pot set to medium heat. Add the oyster mushrooms and cook until golden brown. Pour in the chile sauce and simmer for 5 minutes.
• Pour in the vegetable broth, hominy, snow mushrooms, bay leaf, and epazote. Bring to a simmer over medium-low heat. Simmer for 25- 30 min. Season to taste with salt and pepper.
• Serve hot topped with minced onion, dry oregano, and limes. In Northern Mexico it is served with bolillo but in the southern states it is served with tostadas.

MEXICAN MENUDO

Steps:

• The day before making this dish, prepare the meat for cooking. You should use the cutting board to slice three pounds of beef strife (cow stomach) into chewable sections. Once it is cut up, rinse the meat and place the meat with 1/2 of the seasonings listed in the ingredients in a large zip lock bag. Take out as much air as possible.
• You should leave the meat in the bag for 24 hours for stronger flavors as the meat soaks in the seasoning mixture. Never leave the meat out, however, for more than a few minutes at a time.
• In a pot, fill it with water nearly to the top. As it heats up on medium to high heat, cut the vegetables and place them inside the water. The peppers should be left for the end. Place them to the side. During this step, after the vegetables are cut, place the meat into the water to boil. The meat should cook for 2-3 hours slowly.
• After an hour has passed, add the rest of the seasoning you didn't use previously for the preparation of your meat. In this step, also add the peppers and bring the soup to a low temperature. During this step, the meat is nearly done cooking. Set a timer for one hour and frequently check, stirring the mixture.
• About 10-15 minutes before your soup is done, start warming the tortillas on a hot pan. Although you can use white corn tortillas, yellow corn tortillas are best for flavor. Place four tortillas on medium heat, and every minute, flip them over. Place them in a plate or bowl to the side as they finish.
• As the tortillas are warming up, don't forget to slice up the limes into wedges.
• Once the four steps are complete, your Menudo soup should be done! The last step is to pour the mixture into bowls and squeeze some delicious lime juice. Enjoy!