Best 3 Menudo Beef Tripe Soup Recipes

MENUDO (OR PANCITA)

Steps:

• Rinse the beef honeycomb tripe well.
• Add honeycomb tripe, 1 whole onion, 5 garlic cloves, 2 bay leaves, and pigs feet (if using) to a large stockpot.
• Add water. About 6 inches above the honeycomb.
• Cover and bring to a boil for 2 ½ hours.
• In the meantime, make the red chile sauce.
• In a smaller stockpot add the chile guajillo and the chile de árbol.
• Add water. Enough to cover all the chiles.
• Bring to a boil.
• Turn heat off and let sit for 5 minutes until soft.
• Add all the chiles, ¼ onion, 2 garlic cloves, pinch of cumin, and salt to the blender.
• Using the water from which the chiles cooked in, add it to the blender.
• Blend until smooth.
• Before adding the chile sauce, remove and discard the onion and bay leaves from the pot.
• Add the red sauce and 2 tablespoons salt to the honeycomb tripe pot.
• Add 1 cup of water to the blender to get any remaining red sauce and pour into the pot.
• Rinse the hominy.
• Add the hominy to the pot.
• Stir to combine.
• Cover and let simmer for an additional 30 minutes.
• Serve with toppings and enjoy!

MENUDO DE SONORA (MENUDO SOUP SONORA-STYLE)

Steps:

• Bring water a boil in a large soup pot over high heat. Add cow's foot, onion quarters, garlic, thyme, marjoram, peppercorns, and bay leaves. Boil, skimming off the foam the forms on the surface, until broth flavors intensify, about 30 minutes. Add beef tripe and bring to a boil. Reduce heat to medium, cover, and cook until cow's foot softens, about 1 hour.
• Remove cow's foot pieces from the broth and transfer to a dish. Skim fat from the surface of the broth. Add hominy; cook until tripe is softened, 30 to 45 minutes. Do not overcook.
• Separate meat from the cow's foot. Discard bones.
• Discard onion quarters, garlic, thyme, marjoram, peppercorns, and bay leaves from the broth. Stir in meat and season with salt. Cook until flavors blend, about 5 minutes more. Pour into bowls and garnish each serving with lime wedges, finely chopped onion, cilantro, and oregano.

MENUDO (TRIPE SOUP)

Steps:

• Cut tripe into 1-inch pieces.
• Place in a dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 teaspoon crushed red pepper, and the pepper.
• Simmer, covered, 3 hours until tripe is clear and jellylike in appearance and veal is tender.
• Remove veal knuckle from pot.
• When cool enough to handle, discard bones, chop meat and return to pot.
• Add undrained hominy.
• Cover and simmer 20 minutes longer.
• Serve with pequin chilies or crushed red pepper to taste.
• Garnish with lime wedges.