MEXICAN TRIPE SOUP (MENUDO) RECIPE
Steps:
- Gather the ingredients.
- In a large Dutch oven, place tripe, knuckle, water, onions, garlic , salt, coriander , oregano , crushed red pepper, and black pepper.
- Bring to a boil. Reduce heat and simmer, covered, for 3 hours, or until tripe has a clear, jelly-like appearance and veal is very tender.
- Remove veal knuckle from pot. When cool enough to handle, remove meat from bones, discard bones, and chop meat.
- Return chopped meat to soup, along with hominy.
- Bring to a boil, reduce 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.
Nutrition Facts : Calories 292 kcal, Carbohydrate 13 g, Cholesterol 220 mg, Fiber 2 g, Protein 32 g, SaturatedFat 4 g, Sodium 526 mg, Sugar 2 g, Fat 12 g, ServingSize 8-10 servings, UnsaturatedFat 0 g
MENUDO DE SONORA (MENUDO SOUP SONORA-STYLE)
White Sonora-style Mexican menudo soup made with beef tripe and white hominy. Garnish also with ground pequin chile. [Recipe originally submitted to Allrecipes.com.mx]
Provided by Rocía
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h20m
Yield 10
Number Of Ingredients 15
Steps:
- Bring water a boil in a large soup pot over high heat. Add cow's foot, onion quarters, garlic, thyme, marjoram, peppercorns, and bay leaves. Boil, skimming off the foam the forms on the surface, until broth flavors intensify, about 30 minutes. Add beef tripe and bring to a boil. Reduce heat to medium, cover, and cook until cow's foot softens, about 1 hour.
- Remove cow's foot pieces from the broth and transfer to a dish. Skim fat from the surface of the broth. Add hominy; cook until tripe is softened, 30 to 45 minutes. Do not overcook.
- Separate meat from the cow's foot. Discard bones.
- Discard onion quarters, garlic, thyme, marjoram, peppercorns, and bay leaves from the broth. Stir in meat and season with salt. Cook until flavors blend, about 5 minutes more. Pour into bowls and garnish each serving with lime wedges, finely chopped onion, cilantro, and oregano.
Nutrition Facts : Calories 216.6 calories, Carbohydrate 23.4 g, Cholesterol 200.3 mg, Fat 6.2 g, Fiber 4.5 g, Protein 17.6 g, SaturatedFat 1.9 g, Sodium 311.4 mg, Sugar 3 g
MENUDO (TRIPE SOUP)
This soup is eaten at lunch, dinner or even breakfast. It is reputed to cure hangovers when served with plenty of extra hot peppers.
Provided by Karen From Colorado
Categories Breakfast
Time 4h10m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Cut tripe into 1-inch pieces.
- Place in a dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 teaspoon crushed red pepper, and the pepper.
- Simmer, covered, 3 hours until tripe is clear and jellylike in appearance and veal is tender.
- Remove veal knuckle from pot.
- When cool enough to handle, discard bones, chop meat and return to pot.
- Add undrained hominy.
- Cover and simmer 20 minutes longer.
- Serve with pequin chilies or crushed red pepper to taste.
- Garnish with lime wedges.
MENUDO (BEEF TRIPE SOUP)
Steps:
- Have the butcher cut the calf's foot into four pieces. Cut the tripe into 1 inch squares. Put them into a 8 quart pot with the rest of the ingredients. Cover with water and bring to a boil. Lower the flame and simmer uncovered for about 2 hours, or until the tripe and foot are just tender but not too soft. Meanwhile, toast the chilies well. Slit them open and remove the seeds and veins from the chile poblano, cut it into strips, and add to the meat while it is cooking. Remove the pieces of calf's foot from the pen, and when they are cool enough to handle, strip off the fleshy parts. Chop them roughly and return them to the pan. Add hominy and continue cooking the menudo slowly, still uncovered, for another 2 hours. Add salt as necessary. Sprinkle with oregano and serve with chopped onion, cilantro and lime on the side.
CROCK POT MENUDO WITH BEEF
I love menudo but I don't care for pig's feet so I have used the following recipe for quite a few years. Easiest method is to use a package of "Menudo Mix" which can be found in the hispanic aisle of most grocery stores. In case you rather use the individual spices, I am including those starting with oregano. This recipe can also be cooked on the stove top by simmering on low for 5-6 hours.
Provided by linanil
Categories Meat
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Add tripe, stew meat, hominy, spices together in crock pot.
- Cover with water or beef stock.
- Cook on low setting for 6-8 hours.
Nutrition Facts : Calories 166.8, Fat 5.4, SaturatedFat 1.9, Cholesterol 105.2, Sodium 236.3, Carbohydrate 9.2, Fiber 2, Sugar 1.3, Protein 20.3
MENUDO
This dish depends on how much of each ingredient you put in it. It just depends on how much you wish to make. This dish takes a while to prepare and to cook but it is worth it. The spices are always according to how hot or spicy you like your food. It tastes better on the second day. If you want to make more, increase the ingredients. If you want less, decrease the ingredients. I learned this on my own and my husband, who is Mexican, loves it. It will please the most avid Mexican food lover.
Provided by ksalinas
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 7
Number Of Ingredients 5
Steps:
- In a 16 quart pot combine the tripe and the onions. Add water until pot is about 3/4 full. Cover and cook on low heat for about 2 hours, or until the tripe is tender. Add the hominy, chili powder, and salt and pepper to taste. Cover and cook for another 45 minutes to one hour to incorporate the flavors. Serve with fresh onions, corn tortillas and lemon if desired.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 37.2 g, Cholesterol 158.3 mg, Fat 6.9 g, Fiber 6.6 g, Protein 19.6 g, SaturatedFat 2 g, Sodium 632 mg, Sugar 5.7 g
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