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Mexican Menudo

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Mexican Menudo

nowayjosecuisine569.585 months agoWaivio3 min read

Embrace the comforting warmth and rich flavors of traditional Mexican menudo, a beloved soup bursting with spices and hominy. This recipe offers guidance for crafting menudo akin to the generations-old methods enjoyed across Mexico. Delight in a dish steeped in history and savor every hearty spoonful.

Ingredients

🐄 3 lb of beef tripe
🍈 1 lime
🍶 1/4 cup of white vinegar
🧄 1 head of garlic
🧅 1 onion
🌿 2 bay leaves
🧂 2 tbsp of salt
💧 Water (enough to cover)
🌶 6 guajillo chilies
🌶 1 ancho pepper
🌶 5 chile de árbol
🧄 5 cloves of garlic
🧅 1/2 onion
🥄 1 tsp ground cumin
🌿 1 tbsp Mexican oregano
🥫 2 medium cans of hominy
🧂 Salt to taste

Instructions

1- Prepare the Tripe:

Rinse the beef tripe thoroughly under cold water. Rub it vigorously with lime, squeezing the juice over it as you would wash cloth. Add the white vinegar and continue to rub. Rinse well with water again to cleanse.

2- Initial Cooking of Tripe:

Cut the tripe into spoon-sized pieces with a sharp knife. Alternatively, you may cook it first and then slice when softer. Place in an 8-quart pot with enough water to cover. Add the whole head of garlic (with the tip removed) and a whole onion (peeled slightly). Include two bay leaves and 2 tbsp of salt. Cover and simmer on medium heat for 1.5 hours.

3- Prepare the Pepper Sauce:

In a separate pot, combine the deseeded guajillo chilies, ancho pepper, chile de árbol, garlic cloves, and half onion. Add enough water to cover and boil on high for 15 minutes or until the chilies become tender.
Transfer the contents to a blender. Add 2 cups of the cooking water from the pot, ground cumin, and Mexican oregano. Blend until smooth.

4- Combine and Cook:

After the tripe has cooked for 1.5 hours, remove the onion and garlic head. Pour the blended chili sauce into the pot through a fine strainer to capture any solid pieces. Stir, cover, and cook on low heat for an additional 2 hours.

5- Adding the Hominy:

Once the cooking time is complete, rinse the hominy under water to remove any excess starch and add it to the pot. Fill with hot water until nearly full, leaving about an inch from the top. Adjust salt and add more oregano to taste.

6- Serve:

Ladle the steaming menudo into bowls, garnishing with chopped jalapeño, onions, and lime wedges. Accompany with warm corn tortillas and a dash of oregano for a traditional serving experience.

Prep Time: 30 minutes
Cook Time: 3.5 hours
Total Time: 4 hours
Servings: 6-8
Equipment Needed: Large 8-quart pot, Blender, Fine strainer, Sharp knife

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