Description
Menudo brings warmth and comfort straight from Mexican kitchens to your table, offering a hearty tripe soup that warms you from the inside out. Packed with tender beef and rich spices, this traditional dish will become a cherished favorite in your weekend meal rotation.
Ingredients
Scale
Protein:
- 1 Lb beef tripe (cleaned and sliced)
- 1 Lb pork shoulder (cubed)
Aromatics and Seasonings:
- 1 Onion (chopped)
- 4 Cloves garlic (minced)
- 1 Teaspoon dried oregano
- 1 Teaspoon ground cumin
- Salt and pepper to taste
- 1 Bay leaf
Vegetables and Extras:
- 2 Tomatoes (diced)
- 1 Can (15 ounces) hominy, drained and rinsed
- 3 Dried guajillo chilies (stemmed and seeded)
- 1 Dried ancho chili (stemmed and seeded)
- 6 Cups beef or chicken broth
- 2 Tablespoons vegetable oil
- Lime wedges
- Chopped cilantro for garnish
Instructions
- Heat 2 tablespoons vegetable oil in a large pot at medium temperature (375°F). Sauté 1 chopped onion and 4 minced garlic cloves until they become translucent and fragrant, about 3-4 minutes.
- Add 1 pound sliced beef tripe and 1 pound cubed pork shoulder to the pot. Brown the meat thoroughly, stirring occasionally, approximately 6-8 minutes.
- Incorporate 2 diced tomatoes, 1 teaspoon dried oregano, 1 teaspoon ground cumin, salt, and pepper. Cook the mixture for 5 minutes, allowing spices to blend with the meat.
- Place 3 dried guajillo chilies and 1 dried ancho chili in a separate pot. Cover with water and boil for 10 minutes. Drain and blend the chilies with 1 cup of broth until creating a smooth sauce.
- Pour the chili sauce into the meat pot. Add 6 cups of beef or chicken broth and 1 bay leaf. Bring the liquid to a rapid boil, then reduce heat to low and simmer for 1.5 to 2 hours until your meat becomes extremely tender.
- Mix in 1 can (15 oz) of drained and rinsed hominy. Continue simmering for an additional 30 minutes at 200°F.
- Taste and adjust seasonings as needed. Ladle your menudo into bowls and garnish with fresh lime wedges and chopped cilantro before serving hot.
Notes
- Clean tripe thoroughly under cold water to remove any impurities before cooking, which helps eliminate potential gamey flavors and ensures a cleaner taste.
- Choose high-quality, fresh tripe from a trusted butcher for the best texture and flavor in your menudo.
- When blending chilies, wear gloves to protect your hands from potential irritation and always strain the mixture to create a smooth, silky sauce.
- Let the menudo simmer slowly and gently, which helps tenderize the tough tripe and allows all the flavors to meld together beautifully, creating a rich and complex broth.
- Prep Time: 15 minutes
- Cook Time: 2 hours 35 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Filipino
Nutrition
- Serving Size: 6 to 8
- Calories: 260 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 75 mg