Categories:Beef Stew and Soups Dinner Mexican Beef Recipes Southwest Beef Recipes Southwest Brunch and Breakfast Southwest Soups and Stews
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.
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Mendu – Mexican Tripe Soup Recipe: