Menudo – Mexican Tripe Soup Recipe

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Beef Stew and Soups    Dinner    Mexican Beef Recipes    Southwest Beef Recipes   

 

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I am not sure what to say as to who I adapted this Menudo Soup (Mexican Tripe Soup 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 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 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.

This recipe, comments, and photos are courtesy of Cynthia Detterick-Pineda of Andrews, TX.  

 

Menudo -Tripe Soup

 

 

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Mendu – Mexican Tripe Soup Recipe:

Menudo - Mexican Tripe Soup Recipe

Prep Time: 30 minutes

Cook Time: 8 hours

Yield: 12 servings

Ingredients:

2 calves feet*
5 pounds tripe* 
3 medium-size onions, minced
4 cloves finely-minced garlic
1 tablespoon dried oregano
2 teaspoons coriander seeds
3 tablespoons red chile powder
3 cups whole frozen or canned 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 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.

 

Instructions:

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.

 

https://whatscookingamerica.net/CynthiaPineda/Menudo.htm

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