Menudo
Menudo is a traditional Mexican soup made with tripe, hominy, and a flavorful broth, seasoned with herbs and spices. Enjoy this warm, hearty dish packed with rich flavors.
Nutrition
Calories: 250cal
Carbohydrate: 16g
Protein: 24g
Fat: 10g
Cholesterol: 140mg
Sodium: 850mg
Difficulty Level: easy
20 min Prep
3 hr Cook
3 hr 20 min Total
8 Servings
Ingredients
- 2 pounds beef tripe, cleaned and cut into bite-sized pieces
- 1 pound beef foot (optional), cleaned and chopped
- 1 onion, peeled and quartered
- 1 whole garlic bulb, halved horizontally
- 2 bay leaves
- 1 tablespoon salt, or to taste
- 1 tablespoon black peppercorns
- 6 cups water, or as needed
- 3 cups canned hominy, drained and rinsed
- 4 dried red chilies, such as guajillo or ancho
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons lime juice
- Fresh cilantro, chopped for garnish (optional)
- Lime wedges, for serving
- Chopped onion, for serving
Instructions
- First, begin by cleaning the beef tripe thoroughly under cold running water. Cut it into bite-sized pieces. If using beef foot, do the same.
- In a large pot, combine the tripe, beef foot, onion, garlic, bay leaves, salt, and peppercorns. Cover with water until submerged by about an inch.
- Bring the mixture to a boil over high heat, skimming any foam that surfaces. Reduce the heat to a simmer, cover, and cook for about 2 hours, or until the tripe is tender. Check occasionally to ensure there’s enough liquid, adding more water if needed.
- While the tripe is cooking, prepare the chilies by removing their stems and seeds. Soak them in hot water for about 15 minutes until softened. Then, blend them into a smooth paste with a little soaking water.
- When the tripe is almost done, remove the onion, garlic, and bay leaves from the pot. Add the hominy and chili paste to the pot, stirring well.
- Stir in the oregano, cumin, and crushed red pepper flakes. Simmer for another 45 minutes to an hour, allowing all the flavors to meld together.
- Taste and adjust seasoning with more salt if necessary. Add lime juice just before serving for a fresh, tangy flavor. Serve hot, garnished with chopped cilantro and fresh onion, along with lime wedges on the side.
