White 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.

ROSA'S AUTHENTIC MEXICAN MENUDO SOUP

Steps:

• 1. You can make a lot less of this soup, if you like, but because it requires a lot of time to make, I wanted to make enough to freeze for later. For this recipe you will need a huge pot like the one in this picture. Fill it half way up with water, cover with a lid, and bring to a boil.
• 2. NOTE ROSA LIKES TO PURCHASE THE MENUDO also referred to as (BEEF STOMACH or HONEY COMB TRIPE) IN THE FROZEN STATE AND HAVE THE BUTCHER CUT IT INTO SMALL PIECES ON THE SAW. It is much easier that way.
• 3. Add menudo to sink and fill with cold water. Then take each piece and remove the excess fat from each piece, until all the excess fat has been removed. Removing the fat prevents the soup from being greasy.
• 4. This is some of the fat that we threw away.
• 5. This is most of the 10 pounds AFTER THE FAT HAD BEEN REMOVED.
• 6. Fill the large pot half full of water and bring to a rolling boil. Add in the whole cloves of garlic, granulated garlic and kosher salt, then add in all of the menudo, and pigs feet cook until the meat becomes tender, usually about 3 1/2 to 4 hours.
• 7. Now drain hominy, and add to the pot. Continue cooking after mixture returns to a boil, then cook for 45 minutes.
• 8. While the soup cooks, in the mean time Remove stem and seeds from peppers.
• 9. Add to a sauce pan & cover with water, AND COOK 10-15 MINUTES AFTER IT COMES TO A BOIL. THEN REMOVE FROM HEAT AND ALLOW PEPPERS to sit in water & cool.
• 10. Pour chilis and water into a food processor or blender. Add in 1 Tablespoon salt, & 1 Tablespoon granulated Garlic, and process until peppers become a thick consistency. Repeat until all the peppers have been processed.
• 11. Now place a strainer over a large bowl or pan. Then with strainer over a large bowl, add in the processed peppers , and using the back of a large spoon, press the peppers through the strainer, until nothing but the pulp remains.
• 12. This is the pulp that I threw away. I got 6 1/2 cups of the liquid pepper sauce or chili's as Rosa calls it.
• 13. Once Hominy has cooked for 45 minutes then add in the chili pepper sauce liquid and cook an additionaL 35-40 MINUTES.
• 14. The soup should resemble something like this. Taste and adjust the flavors or spices if desired.
• 15. Cut limes into wedges and chop yellow onions. Serve each bowl of soup with lime wedge, chopped onions and warm tortillas. Some enjoy this soup with oregano or cilantro sprinkled on top.