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.
Nutrition Facts : Calories 292 kcal, Carbohydrate 13 g, Cholesterol 220 mg, Fiber 2 g, Protein 32 g, SaturatedFat 4 g, Sodium 526 mg, Sugar 2 g, Fat 12 g, ServingSize 8-10 servings, UnsaturatedFat 0 g
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.
Nutrition Facts : Calories 392 kcal, Carbohydrate 13 g, Cholesterol 311 mg, Fiber 3 g, Protein 37 g, SaturatedFat 6 g, Sodium 275 mg, Sugar 2 g, Fat 21 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
MENUDO
This dish depends on how much of each ingredient you put in it. It just depends on how much you wish to make. This dish takes a while to prepare and to cook but it is worth it. The spices are always according to how hot or spicy you like your food. It tastes better on the second day. If you want to make more, increase the ingredients. If you want less, decrease the ingredients. I learned this on my own and my husband, who is Mexican, loves it. It will please the most avid Mexican food lover.
Provided by ksalinas
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 7
Number Of Ingredients 5
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.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 37.2 g, Cholesterol 158.3 mg, Fat 6.9 g, Fiber 6.6 g, Protein 19.6 g, SaturatedFat 2 g, Sodium 632 mg, Sugar 5.7 g
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