Menudo is a classic spicy Mexican dish that is made with tripe, veal bones, and hominy soup. It is touted to be a cure for hangovers so not only is it a year-round favorite but it is traditionally served on New Year's Day after a night of revelry.
Honeycomb tripe, the most tender cut of the cow's stomach, is recommended for this soup but it will still take a long time to cook so plan ahead.
- 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 red pepper (crushed)
- 1/4 teaspoon black pepper
- 1 (15-ounce) can hominy (undrained)
- Pequin chiles or crushed red pepper (to taste)
- Garnish: lime wedges
- In a Dutch oven, place tripe, knuckle, water, onions, garlic, salt, coriander, oregano, crushed red pepper, and black pepper. Bring to a boil, reduce the heat and simmer, covered, for 3 hours or until the tripe has a clear, jellylike appearance and the veal is very tender.
- Remove veal knuckle from the pot. When cool enough to handle, discard the bones, chop the meat and return it 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.
Note: When eaten with plenty of extra hot pepper, tripe soup is reputed to cure hangovers. You be the judge.
Source: Better Homes and Gardens Mexican Cooking (Better Homes and Gardens), reprinted with permission.
|Nutritional Guidelines (per serving)|
|Total Fat||9 g|
|Saturated Fat||3 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||2 g|