Menudo (Menudo)
Overview
Menudo is a Mexican soup of beef tripe and hominy in a broth coloured red with dried chillies such as guajillo. The tripe is simmered for hours until tender, sometimes with a cow's foot for richness. Served steaming hot, each bowl is topped with chopped onion, dried oregano, chilli flakes and lime. It is traditionally a weekend breakfast and a well-known remedy after a late night, and families often cook a big pot for Sundays or holidays such as New Year.
Pictures
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History
Menudo is particularly associated with northern Mexico and with Mexican communities in the United States, while in other parts of Mexico similar soups are called pancita. Like tripe soups elsewhere, it grew out of a thrifty use of every part of the animal. Many families and restaurants have their own cherished recipes. Some versions are made white, without chilli, especially in parts of northern Mexico.
Main ingredients
Beef tripe, hominy, guajillo chillies, onion, oregano, lime. The soup is built on red chilli broth and is usually served hot. Diet: contains meat; usually gluten-free.
Recipe outline serves 4 · ~270 min
Ingredients
- 1.5 kg beef tripe, cleaned and cut up
- 1 cow's foot (optional)
- 800 g tin hominy, drained
- 4 guajillo chillies, soaked
- 1 onion, 4 garlic cloves
- oregano, lime, chopped onion
Allergens: None of the 14 major allergens in the base recipe. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the tripe and foot with half the onion and garlic for 3 hours.
- Blend the chillies with the remaining garlic and some broth; strain into the pot.
- Add the hominy and simmer for 30 minutes.
- Serve with onion, oregano, chilli and lime.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.