Menudo
The legendary Mexican tripe stew. Done correctly this is an amazingly filling and satisfying repast. Done incorrectly... not so much. And, as with my beloved gumbo, you're much more likely to encounter the latter than the former.I've had various versions of the dish across the Southwest but this is the straightforward take on it that I like the best. My understanding is that this is the "northern style" of the dish.
Another very common version is to add Ancho chile powder to the mix giving the soup a dark red hue and a nice sting on your lips after you take a sip.
Menudo, of course, is a breakfast dish and, I can attest, a mighty antidote to that horrible affliction known as rasaca.
Ingredients
Instructions Place the beef feet in the water and bring to a rolling boil. Skim the scum off the top and reduce the heat to a consistent boil and let cook for at least an hour an a half. Cut the tripe into small squares and wash until the water running off is clear. Cut the onions in half. Add the tripe, onions, whole garlic, peppercorns, bay leaves oregano and chiles to the water then salt to taste. Bring to a simmer and cook for about half an hour. Add the hominy and cook for another hour and a half. Serve with chopped cilantro, green onion, limes and crushed tepin chiles. |
more: soups, stocks & stews
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