|Nutritional Guidelines (per serving)|
|Servings: 8-10 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Menudo is a classic spicy Mexican dish that is made with tripe, veal bones, and hominy soup. It is traditionally prepared as a family and is served at communal gatherings. It's also touted to be a cure for hangovers and is often served on New Year's Day or after a night of revelry. Menudo takes time to make since the tripe needs to cook for a few hours until tender, but it's worth it for this traditional comfort food.
Hominy is field corn soaked in an alkali solution until puffed twice its normal size. It is sold dried and (as called for in this recipe) canned. It has a uniquely chewy texture that holds up well in soups. Look for it in the canned vegetable aisle or with the international ingredients, often sold with other Mexican items.
Honeycomb tripe, the most tender cut of the cow's stomach, is recommended for this recipe. This soup is a good excuse to visit your local butcher, since tripe and veal knuckle are available but might require a special request. Call ahead if you're not sure.
- 2 pounds honeycomb tripe (cut into 1-inch pieces)
- 1 1/2 pounds veal knuckle
- 6 cups water
- 3 medium onions (1 1/2 cups, 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
- 1/4 teaspoon black pepper
- 1 (15-ounce) can hominy (undrained)
- Pequin chiles (or more crushed red pepper, to taste)
- Garnish: lime wedges
Gather the ingredients.
Bring to a boil. Reduce the heat and simmer, covered, for 3 hours, or until the tripe has a clear, jelly-like appearance and the veal is very tender.
Remove veal knuckle from the pot. When cool enough to handle, remove the meat from the bones, discard the bones, and chop the meat.
Return the chopped meat to the soup along with the undrained hominy.
Bring to a boil, reduce the heat, and simmer, covered, for 20 minutes longer.
Portion into heated bowls and serve with pequin chiles or crushed red pepper to taste.
Garnish with lime wedges. Serve and enjoy!
If you're not accustomed to buying tripe, here are some tips:
- Be sure to purchase honeycomb tripe for this recipe. There are a few different types that come from different parts of the cow's stomach.
- Tripe may appear white, yellow, greenish, or brownish. The white tripe has been "dressed," which means bleached. Most tripe is sold bleached.
- Before cooking with bleached tripe, give it a good cleaning. Even dressed tripe needs some prep for best results. Rinse several times to remove any impurities and chlorine residue. Par-boil (boil for 10 minutes and rinse under cold water) before chopping and using.