Mexican Tripe Soup Menudo Recipes

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.

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.

MENUDO (TRIPE SOUP)

Steps:

• Cut tripe into 1-inch pieces.
• Place in a dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 teaspoon crushed red pepper, and the pepper.
• Simmer, covered, 3 hours until tripe is clear and jellylike in appearance and veal is tender.
• Remove veal knuckle from pot.
• When cool enough to handle, discard bones, chop meat and return to pot.
• Add undrained hominy.
• Cover and simmer 20 minutes longer.
• Serve with pequin chilies or crushed red pepper to taste.
• Garnish with lime wedges.