• Menudo

    2 votes
    Prep: 45 min Cook: 420 min Servings: 12
    by Sergio Hernandez
    12 recipes
    Menudo is a traditional robust, medium spicy Mexican soup with tripe, hominy, onions and spices. It's usually garnished with lime wedges, bowls of chopped chiles and onion and served with hot TORTILLAS.


    • 3 lbs beef tripe
    • 3 lbs quartered pig’s feet (OPTIONAL)
    • 10 cups water
    • 10 cloves garlic, minced or pressed
    • 2 teaspoons ground cumin
    • Chile Purée (recipe follows)
    • 3 large cans (29 ounces each) white or yellow hominy, drained
    • Chile Purée (recipe follows)
    • Discard stems and seeds from 9 large dried red chiles (either New Mexico or California) in a bowl with 3-1/2 cups warm water. Let stand until softened (20 to 30 minutes). Discard all but 1-1/2 cups of the liquid. In a blender or food processor, purée chiles with liquid until smooth, scraping sides of container once or twice.


    1. In an 8 to 10 quart pan, combine tripe, pigs feet (optional), water, onions, garlic, and cumin. Bring to a boil over high heat; reduce heat, cover, and simmer until tripe is very tender ( 6 to 7 hours ).
    2. PRESSURE COOKER METHOD: Place tripe and pigs feet and the rest of the ingredients and cook at high pressure for 55 minutes.
    3. Meanwhile, prepare Chile Purée, set aside.
    4. Skim and discard fat from liquid. Lift pigs feet from pan; discard bones and fat. Cut meat into chunks and return to pan with purée and hominy. Season to taste with salt. Bring to a boil; reduce heat, cover, and simmer for 30 minutes. If made ahead, cool, cover, and refrigerate for up to 2 days; reheat before serving.
    5. Pour soup into bowls; offer garnishes to add to individual servings.

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    • ShaleeDP
      Interesting. I have my versions of this... pork and chicken...

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