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Menudo
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. Ingredients
- 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.
Directions
- 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 ).
- PRESSURE COOKER METHOD: Place tripe and pigs feet and the rest of the ingredients and cook at high pressure for 55 minutes.
- Meanwhile, prepare Chile Purée, set aside.
- 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.
- Pour soup into bowls; offer garnishes to add to individual servings.
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