Beef Tripe Soup Recipes

MENUDO (BEEF TRIPE SOUP)

MENUDO (BEEF TRIPE SOUP) image

Yield 8 people

Number Of Ingredients 13

Ingredients

1 calf's foot (about 1 to 1 1/2 pounds)
2 pounds honeycomb tripe
1 large onion
3 cloves garlic, peeled
6 peppercorns
2 teaspoons salt, or to taste
4 quarts of water
3 large chiles anchos
1 large chile poblano, peeled or 2 canned, peeled green chiles
1/2 cup canned hominy (1 pound) drained
1 scant teaspoon oregano
2 whole limes
1 cup chopped cilantro

Steps:

Have the butcher cut the calf's foot into four pieces. Cut the tripe into 1 inch squares. Put them into a 8 quart pot with the rest of the ingredients. Cover with water and bring to a boil. Lower the flame and simmer uncovered for about 2 hours, or until the tripe and foot are just tender but not too soft. Meanwhile, toast the chilies well. Slit them open and remove the seeds and veins from the chile poblano, cut it into strips, and add to the meat while it is cooking. Remove the pieces of calf's foot from the pen, and when they are cool enough to handle, strip off the fleshy parts. Chop them roughly and return them to the pan. Add hominy and continue cooking the menudo slowly, still uncovered, for another 2 hours. Add salt as necessary. Sprinkle with oregano and serve with chopped onion, cilantro and lime on the side.

TRIPE SOUP

Tripe Soup image

Make and share this Tripe Soup recipe from Food.com.

Provided by Phil Franco

Categories Sauces

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 kg tripe, cleaned and cut in stripes
4 big red onions
1 celery
500 g carrots
3 garlic cloves
28 ounces peeled tomatoes
1/4 cup fresh parsley
3 leaves basil
salt
3 tablespoons white vinegar

Steps:

Directions:.
Ask your butcher to give you already clean and bleached tripe.
Rinse it three times under hot water; the last time let the tripe rest in water for 10 minutes, adding 3 tablespoons of white vinegar.
Cut all vegetables in small cubes and in a large pot cook the tripe alone for three minutes, mixing continuously, then add all the vegetables and spices. Cover with cold water.
Cook over low flame for about two hours. Serve steaming hot accompanied, if you wish, by polenta, cut into wedges.

Nutrition Facts : Calories 400.4, Fat 13, SaturatedFat 4.4, Cholesterol 406.7, Sodium 414.2, Carbohydrate 26.8, Fiber 6.5, Sugar 12.8, Protein 43.7

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