Here’s a classic recipe for Menudo, a traditional Mexican soup made with tripe and hominy. It’s a hearty and flavorful dish often enjoyed as a comfort food, particularly for special occasions or as a remedy for hangovers.
Ingredients
For the Soup:
- 2 pounds beef tripe, cut into bite-sized pieces
- 1 pound pig’s feet, cleaned and split (optional)
- 1 large white onion, chopped
- 5 cloves garlic, minced
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1 tablespoon dried oregano
- 1 tablespoon salt (or to taste)
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 large can (25 oz) white hominy, drained and rinsed
For the Red Chili Sauce:
- 6 dried guajillo chilies, stems and seeds removed
- 6 dried ancho chilies, stems and seeds removed
- 4 dried arbol chilies, stems and seeds removed (optional, for extra heat)
- 3 cloves garlic
- 1 teaspoon salt
- 2 cups water (for blending)
For Garnish:
- Chopped fresh cilantro
- Chopped white onions
- Lime wedges
- Dried oregano
- Crushed red pepper
- Warm tortillas or crusty bread
Instructions
- Prepare the Tripe and Pig’s Feet:
- Rinse the tripe and pig’s feet thoroughly under cold water. Place them in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for about 15 minutes. Drain and rinse again to remove any impurities.
- Cook the Meat:
- Refill the pot with fresh water, enough to cover the tripe and pig’s feet. Add the chopped onion, minced garlic, peppercorns, bay leaves, oregano, salt, cumin, and paprika. Bring to a boil, then reduce heat and simmer for about 2-3 hours, or until the tripe is tender.
- Prepare the Red Chili Sauce:
- In a medium saucepan, bring the dried chilies and 2 cups of water to a boil. Reduce heat and simmer for about 10-15 minutes, or until the chilies are softened. Remove from heat and let cool slightly.
- Transfer the chilies and their soaking water to a blender. Add garlic and salt. Blend until smooth. Strain the sauce through a fine mesh sieve to remove any remaining skins and seeds.
- Combine Ingredients:
- Add the hominy to the pot with the tripe and pig’s feet. Pour in the strained red chili sauce. Stir well to combine. Simmer for another 30-45 minutes, allowing the flavors to meld together. Adjust seasoning with salt if needed.
- Serve:
- Ladle the menudo into bowls. Serve with chopped cilantro, onions, lime wedges, dried oregano, and crushed red pepper on the side for garnish. Enjoy with warm tortillas or crusty bread.
Tips
- Cleaning the tripe thoroughly is essential to remove any unwanted odors or impurities.
- Menudo is often even better the next day as the flavors continue to develop, so feel free to make it ahead of time and reheat.
- Adjust the level of heat by adding or reducing the number of arbol chilies in the red chili sauce.
Enjoy your delicious homemade Menudo!
