Best 2 Menudo Tripe Soup Recipes

Indulge in the savory and comforting flavors of Menudo, a traditional Mexican soup that is sure to warm your soul. This hearty dish, often prepared to celebrate special occasions and holidays, is a symphony of flavors and textures. Menudo is characterized by its rich broth, made with a combination of beef or pork tripe, a variety of chiles, and a blend of spices. The tripe, which is the stomach lining of an animal, adds a unique texture and depth of flavor to the soup. The chiles, ranging from mild to spicy, provide a vibrant heat and complexity, while the spices, such as cumin, oregano, and garlic, contribute aromatic and earthy notes. Served with a variety of garnishes, including chopped onion, cilantro, lime wedges, and crumbled queso fresco, Menudo is a delightful culinary experience that showcases the richness of Mexican cuisine. This article provides two delicious recipes for Menudo: a traditional version made with beef tripe and a variation using pork tripe. Both recipes offer step-by-step instructions, a list of necessary ingredients, and cooking tips to ensure a flavorful and successful Menudo.

Let's cook with our recipes!

MENUDO (BEEF TRIPE SOUP)

MENUDO (BEEF TRIPE SOUP) image

Categories Soup/Stew Beef Stew

Yield 8 people

Number Of Ingredients 13

Ingredients

1 calf's foot (about 1 to 1 1/2 pounds)
2 pounds honeycomb tripe
1 large onion
3 cloves garlic, peeled
6 peppercorns
2 teaspoons salt, or to taste
4 quarts of water
3 large chiles anchos
1 large chile poblano, peeled or 2 canned, peeled green chiles
1/2 cup canned hominy (1 pound) drained
1 scant teaspoon oregano
2 whole limes
1 cup chopped cilantro

Steps:

Have the butcher cut the calf's foot into four pieces. Cut the tripe into 1 inch squares. Put them into a 8 quart pot with the rest of the ingredients. Cover with water and bring to a boil. Lower the flame and simmer uncovered for about 2 hours, or until the tripe and foot are just tender but not too soft. Meanwhile, toast the chilies well. Slit them open and remove the seeds and veins from the chile poblano, cut it into strips, and add to the meat while it is cooking. Remove the pieces of calf's foot from the pen, and when they are cool enough to handle, strip off the fleshy parts. Chop them roughly and return them to the pan. Add hominy and continue cooking the menudo slowly, still uncovered, for another 2 hours. Add salt as necessary. Sprinkle with oregano and serve with chopped onion, cilantro and lime on the side.

MENUDO (TRIPE SOUP)

Menudo (Tripe Soup) image

This soup is eaten at lunch, dinner or even breakfast. It is reputed to cure hangovers when served with plenty of extra hot peppers.

Provided by Karen From Colorado

Categories Breakfast

Time 4h10m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs honeycomb tripe
1 (1 1/2 lb) veal knuckle
6 cups water
3 medium onions, chopped
2 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon coriander seed
1/4 teaspoon dried oregano, crushed
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 (15 ounce) can hominy
dried chile pequins or crushed red pepper flakes
lime wedge

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.

Tips:

Choose the right tripe: Fresh honeycomb tripe is the best choice for menudo. It has a mild flavor and tender texture.
Clean the tripe thoroughly: Tripe needs to be cleaned properly to remove any impurities and odor. Soak it in cold water with vinegar or lemon juice for at least 30 minutes, then rinse it well.
Boil the tripe until tender: Tripe takes a long time to cook, so it's important to boil it until it's tender. This can take up to 2 hours.
Use a variety of chiles: Menudo is traditionally made with a variety of chiles, including guajillo, ancho, and pasilla. This gives the soup a complex and flavorful broth.
Add hominy and vegetables: Hominy and vegetables are common additions to menudo. They add texture and flavor to the soup.
Serve menudo with your favorite toppings: Menudo is often served with a variety of toppings, such as chopped onions, cilantro, and lime wedges.

Conclusion:

Menudo is a delicious and hearty soup that is perfect for a cold winter day. It's also a great way to use up leftover tripe. With a little planning and effort, you can easily make menudo at home. So next time you're looking for a new soup to try, give menudo a try!