Menudo Soup (Mexican Tripe Soup recipe) – I am not sure what to say as to who I adapted this Menudo Soup 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 not 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 do not 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 Soup cooking. For my husband, it is habit to eat a bowl of Menudo Soup 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.
This recipe, comments, and photos are courtesy of Cynthia Detterick-Pineda of Andrews, TX.
- 2 calves feet*
- 5 pounds tripe*
- 3 medium-size onions, minced
- 4 cloves garlic, finely minced
- 1 tablespoon oregano, dried
- 2 teaspoons coriander seeds
- 3 tablespoons red chile powder
- 3 cups whole hominy, canned or frozen**
- 1/8 cup fresh cilantro, chopped (for garnish)
- 2 large lemons, cut into wedges
- 1 medium onion, diced (for garnish)
- Green onions, diced
- Salt and pepper
Wash the calves’ feet well and place in a large pot or cast-iron Dutch oven. 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: Menudo will keep several days in the refrigerator and freezes fairly well.
Makes about 12 servings.
* Tripe comes from the market already cleaned and the calves feet simply have to be washed well.
** Hominy refers to corn kernels without their germ and their hull or bran. Hominy can be served whole or ground.
Categories:Beef Stew and Soups Dinner Mexican Beef Recipes Southwest Beef Recipes Southwest Brunch and Breakfast Southwest Soups and Stews