Mexican Tripe Soup Menudo Food

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MENUDO SOUP



Menudo Soup image

Menudo is a traditional Mexican dish; a frequently spicy soup made with tripe. It is often thought of as a cure for a hangover, and is traditionally served on special occasions or with family.

Provided by Karen From Colorado

Categories     Beef Organ Meats

Time 4h1m

Yield 8 serving(s)

Number Of Ingredients 11

1 (1 1/2 lb) veal knuckle
2 lbs honeycomb tripe
1 large onion
3 garlic cloves, peeled
6 peppercorns
4 quarts water
3 large ancho chilies
1 large poblano chiles or 2 canned green chilies, peeled
1/2 cup hominy, drained
1 teaspoon oregano
salt, as necessary

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.

Nutrition Facts : Calories 133.3, Fat 4.8, SaturatedFat 1.5, Cholesterol 137.9, Sodium 144.6, Carbohydrate 7.6, Fiber 2, Sugar 1.3, Protein 14.9

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