Menudo

Name: Menudo
Cook time: 240 min
Total time: 240 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 kg Beef Tripe (Honeycomb and Book), cleaned and cut into bite-size pieces; 1 Beef Foot, pata de res, split; 1 large White Onion, halved; 5 l Water; 2 Bay Leaves; 2 tbsp Kosher Salt, plus more to taste; 1 tsp Black Peppercorns; 12 Guajillo Chile, drieds, stemmed and seeded; 4 Ancho Chile, drieds, stemmed and seeded; 6 Garlic Cloves; 1 tsp Ground Cumin; 2 tsp Mexican Oregano; 500ml Water, hot, for soaking chiles; 1 tsp Salt, to season the sauce; 60ml White Vinegar; 1 tbsp Coarse Salt; 1 Lime, halved; 1 cup White Onion, finely chopped; 1/2 cups Cilantro, fresh, chopped; 6 Limes, cut into wedges; 2 tsp Dried Mexican Oregano; 1 tbsp Crushed Chile de Árbol, or chile flakes; 20 Corn Tortillas

Menudo is a soulful, slow-simmered Mexican soup featuring tender tripe and beef foot in a bright, chile-spiced broth. Aromatic notes of garlic, cumin, and oregano balance smoky red chiles, while a squeeze of lime and fresh cilantro brighten each spoonful. Serve steaming with warm corn tortillas for a comforting, communal meal.

Menudo is a soulful, slow-simmered Mexican soup featuring tender tripe and beef foot in a bright, chile-spiced broth. Aromatic not... Show more

Traditional Mexican Recipe

Health Grade

A- · Excellent

Time

4 hrs

Price

2,20 €

Calories

527 kcal

low calorie

one pot

gluten free

high protein

Method

Clean the tripe

For the traditional extra-clean step, rub the Beef Tripe with Coarse Salt, splash on the White Vinegar, and scrub it with the cut Lime half for a minute or two. Rinse it very well under cold running water until the water runs clear and the tripe no longer smells sharp, then drain it well.

Simmer the broth

Put the tripe and the split Beef Foot (pata de res) into a large stockpot with the halved White Onion, Water, Bay Leaf, Kosher Salt, and Black Peppercorns. Bring it to a boil over high heat, skim off any foam that rises, then lower the heat to a gentle simmer and cook, partially covered, until the meat is very tender, about 3 hours.

Soak the chiles

While the broth simmers, put the stemmed and seeded Guajillo Chiles and Ancho Chiles in a bowl and pour over the 500 ml of hot water. Press the chiles under the water and let them soften for 15 minutes until pliable.

Blend the sauce

Transfer the softened chiles and their soaking liquid to a blender with the peeled Garlic Cloves, Ground Cumin, Mexican Oregano, and Salt. Blend until completely smooth, then pour the sauce through a fine-mesh strainer to catch any tough skins and seeds.

Finish the menudo

Stir the strained chile sauce into the pot and keep the menudo at a gentle simmer for 30 minutes so the broth turns a deep red and the flavors meld. Taste and add more kosher salt if needed.

Serve the menudo

Ladle the menudo into bowls and top each one with finely chopped white onion, chopped Cilantro, a squeeze of lime, Dried Mexican Oregano, and Crushed Chile de Árbol. Serve with warm Corn Tortillas on the side so everyone can dip and scoop.