Menudo Soup Food

MENUDO

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.

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.

MENUDO SOUP

Steps:

• Cut the tripe into small squares and put them into a large pan with the veal knuckle; cover with the water and bring to a boil; lower the temperature and simmer, uncovered for about 2 hours, or until the tripe and knuckle are just tender but not too soft.
• Meanwhile, roast the chilies by placing them in a 350 degree oven until skins are browned or blackened, turning them once; place them in a bag to steam until cool enough to handle.
• Peel and cut the chilies open and remove seeds and the veins; cut into strips.; add to the meat while it is cooking.
• Remove the knuckle and allow to cool enough to handle; strip off the meat; chop roughly and return them to the pan.
• Pour in the hominy.
• Simmer the menudo slowly, uncovered, for an additional 2 hours.
• Add salt to taste.
• Sprinkle with oregano and serve in large, deep bowls.

MENUDO (TRIPE SOUP)

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

Steps:

• Place beef tripe into a pot of boiling water, just enough to cover the tripe. Add garlic and onions and salt. Cover and cook for about 1 hour. When tripe is tender add the remaining ingredients including the hominy and cook about 15 or 20 minutes longer. Add more salt if needed. This is a spicy dish and it goes well with cilantro and a twist of lime. Corn tortillas are a good compliment.

MENUDO DE SONORA (MENUDO SOUP SONORA-STYLE)

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.