Menudo, Tripe Soup, Tripe Stew, Mexican Tripe Soup, Mexican Food, Southwestern Food, Latino Cooking

I am not sure what to say as to who I adapted this recipe from as it was a lot of different people. Granny (Robert’s grandmother Felipa) is the one who I probably watched make it the most, but Robert walked me through it the first time I made it. I really can’t remember. I just know that when Granny makes it she uses nixtamel (the dried hominy corn that has to be bloomed and the ends taken off and soaked in a lime bath). Nixtamel just is too much trouble for me to do most of the time. I don’t think there are too many people who do use it anymore, except the older generation who still make it.

Almost any weekend morning, you can be assured that a large number of homes in the Southwest will have a pot of menudo cooking. For my husband, it is habit to eat a bowl of menudo every Sunday morning. I am not sure why so many people eat it on the weekends, especially in the morning. I would never think of tripe being a breakfast food. However, I have been told there is an old wives tale about how menudo can cure a hangover.

Whatever the reason for eating it, habit or hangover, menudo is definitely one traditional southwestern food that has not made its way onto the menu of many Mexican food restaurants. I have adapted the original recipe for this menudo, since the original recipe can actually take days to prepare. Even as simple as the recipe is, it requires a great deal of cooking time even in the adapted recipe.

Check out more of Cynthia's Southwest Cooking Recipes.

Menudo - Mexican Tripe Soup

2 calves’ feet*
5 pounds tripe*
3 medium-size onions, minced
4 cloves finely minced garlic
1 tablespoon dried orégano
2 teaspoons coriander seeds
3 tablespoons red chile powder
3 cups frozen whole hominy
1/8 cup chopped fresh cilantro for garnish
2 large lemons cut into wedges
1 medium onion, diced for a garnish
Diced green onions
Salt and Pepper

* Tripe comes from the market already cleaned and the calve’s feet simply have to be washed well.

Wash the calves’ feet well and place in a large pot. 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: This will keep several days in the refrigerator and freezes fairly well.

Makes about 12 servings