MEXICAN TRIPE SOUP (MENUDO) RECIPE
Steps:
- Gather the ingredients.
- In a large Dutch oven, place tripe, knuckle, water, onions, garlic , salt, coriander , oregano , crushed red pepper, and black pepper.
- Bring to a boil. Reduce heat and simmer, covered, for 3 hours, or until tripe has a clear, jelly-like appearance and veal is very tender.
- Remove veal knuckle from pot. When cool enough to handle, remove meat from bones, discard bones, and chop meat.
- Return chopped meat to soup, along with hominy.
- Bring to a boil, reduce heat, and simmer, covered, for 20 minutes longer.
- Portion into heated bowls and serve with pequin chiles or crushed red pepper to taste. Garnish with lime wedges.
Nutrition Facts : Calories 292 kcal, Carbohydrate 13 g, Cholesterol 220 mg, Fiber 2 g, Protein 32 g, SaturatedFat 4 g, Sodium 526 mg, Sugar 2 g, Fat 12 g, ServingSize 8-10 servings, UnsaturatedFat 0 g
MENUDO
This dish depends on how much of each ingredient you put in it. It just depends on how much you wish to make. This dish takes a while to prepare and to cook but it is worth it. The spices are always according to how hot or spicy you like your food. It tastes better on the second day. If you want to make more, increase the ingredients. If you want less, decrease the ingredients. I learned this on my own and my husband, who is Mexican, loves it. It will please the most avid Mexican food lover.
Provided by ksalinas
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 7
Number Of Ingredients 5
Steps:
- In a 16 quart pot combine the tripe and the onions. Add water until pot is about 3/4 full. Cover and cook on low heat for about 2 hours, or until the tripe is tender. Add the hominy, chili powder, and salt and pepper to taste. Cover and cook for another 45 minutes to one hour to incorporate the flavors. Serve with fresh onions, corn tortillas and lemon if desired.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 37.2 g, Cholesterol 158.3 mg, Fat 6.9 g, Fiber 6.6 g, Protein 19.6 g, SaturatedFat 2 g, Sodium 632 mg, Sugar 5.7 g
MENUDO (TRIPE SOUP)
This soup is eaten at lunch, dinner or even breakfast. It is reputed to cure hangovers when served with plenty of extra hot peppers.
Provided by Karen From Colorado
Categories Breakfast
Time 4h10m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Cut tripe into 1-inch pieces.
- Place in a dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 teaspoon crushed red pepper, and the pepper.
- Simmer, covered, 3 hours until tripe is clear and jellylike in appearance and veal is tender.
- Remove veal knuckle from pot.
- When cool enough to handle, discard bones, chop meat and return to pot.
- Add undrained hominy.
- Cover and simmer 20 minutes longer.
- Serve with pequin chilies or crushed red pepper to taste.
- Garnish with lime wedges.
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