Authentic Mexican Menudo Recipe

Ingredients

• 2 pounds (900g) beef tripe, cleaned and cut into small pieces 2 pounds (900g) beef tripe, cleaned and cut into small pieces
• 1 onion, chopped 1 onion, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) chili powder 1 teaspoon (5g) chili powder
• 1 bay leaf 1 bay leaf
• 6 cups (1.4L) beef broth 6 cups (1.4L) beef broth
• 2 cups (340g) canned hominy, drained and rinsed 2 cups (340g) canned hominy, drained and rinsed
• Salt and pepper to taste Salt and pepper to taste
• Fresh lime wedges, chopped onions, chopped cilantro, and crushed red pepper flakes for garnish Fresh lime wedges, chopped onions, chopped cilantro, and crushed red pepper flakes for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 40g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the beef tripe to the pot and cook for about 10 minutes, stirring occasionally, until it starts to brown.
3. 3.
   Sprinkle the dried oregano, ground cumin, chili powder, salt, and pepper over the tripe. Stir well to coat the tripe evenly with the spices.
4. 4.
   Pour in the beef broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 2-3 hours, or until the tripe becomes tender.
5. 5.
   Add the drained hominy to the pot and continue simmering for another 30 minutes to allow the flavors to meld together.
6. 6.
   Remove the bay leaf and adjust the seasoning with salt and pepper if needed.
7. 7.
   Serve the Menudo hot, garnished with fresh lime wedges, chopped onions, chopped cilantro, and crushed red pepper flakes.

Treat your ingredients with care...

• Tripe — Ensure the tripe is thoroughly cleaned before cooking. Soaking it in water with vinegar or lemon juice can help remove any residual odor. Cook the tripe until it becomes tender and has a slightly chewy texture.

Tips & Tricks

• For a spicier kick, add a diced jalapeño or serrano pepper to the soup while simmering.
• To save time, you can use canned tripe instead of fresh tripe, but the texture may differ slightly.
• Serve Menudo with warm tortillas or crusty bread to soak up the flavorful broth.
• Leftover Menudo tastes even better the next day as the flavors continue to develop.
• If you prefer a thicker broth, you can blend a small portion of the cooked hominy and add it back to the soup.

Serving advice

Serve Menudo in deep bowls, allowing the guests to garnish their own bowls with lime wedges, chopped onions, cilantro, and crushed red pepper flakes according to their taste preferences. Accompany the soup with warm tortillas or crusty bread.

Presentation advice

Present Menudo in vibrant bowls that showcase the rich red color of the soup. Garnish each bowl with a lime wedge and sprinkle some chopped cilantro on top for an appealing visual touch.