Menudo (Tripe Soup)

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Servings: 10 Difficulty: Advanced
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A hearty, spicy Mexican broth with tender tripe and hominy
Menudo (Tripe Soup recipe image

Menudo is a traditional Mexican soup that serves as both a comforting meal and a beloved hangover cure. This rich, red broth features beef tripe and calf’s foot, slow-cooked until melt-in-your-mouth tender, alongside plump kernels of hominy. The deep flavor profile comes from a vibrant red chile puree made from dried California chiles, creating a spicy, savory, and slightly tangy base. It is typically served in large bowls with fresh toppings like diced onions, cilantro, lime wedges, and crispy tortilla strips. This dish is perfect for cold winter days or gathering with family, offering a robust, satisfying experience that warms you from the inside out. The long simmering process ensures every bite is infused with complex, earthy notes.

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Menudo (Tripe Soup)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 1.4

Description

Menudo is a traditional Mexican soup that serves as both a comforting meal and a beloved hangover cure. This rich, red broth features beef tripe and calf's foot, slow-cooked until melt-in-your-mouth tender, alongside plump kernels of hominy. The deep flavor profile comes from a vibrant red chile puree made from dried California chiles, creating a spicy, savory, and slightly tangy base. It is typically served in large bowls with fresh toppings like diced onions, cilantro, lime wedges, and crispy tortilla strips. This dish is perfect for cold winter days or gathering with family, offering a robust, satisfying experience that warms you from the inside out. The long simmering process ensures every bite is infused with complex, earthy notes.

Ingredients

Directions

  1. Scrape off any excess fat from the tripe thoroughly.
  2. Cut the cleaned tripe into 1-inch squares.
  3. Place the tripe and calf's foot in a large bowl.
  4. Add vinegar and enough cold water to generously cover the meat.
  5. Let the mixture stand for 3 hours to clean and tenderize.
  6. Drain the water and rinse the tripe and calf's foot thoroughly under cold water.
  7. Place the rinsed tripe and calf's foot into a large stockpot.
  8. Add whole garlic cloves and half a chopped onion to the pot.
  9. Pour in approximately 3 quarts of water, ensuring ingredients are covered by 1 to 1 1/2 inches of liquid.
  10. Add salt to taste.
  11. Bring the pot to a boil over high heat.
  12. Reduce heat to low, cover, and simmer for about 6 hours, or until the tripe is very tender.
  13. After the first hour of simmering, skim the foam and impurities from the surface of the soup.
  14. Continue to skim occasionally as needed throughout the cooking process.
  15. Add more hot water if the liquid level drops too low due to evaporation.
  16. Prepare the Red Chile Puree by blending dried California chiles with water until smooth.
  17. During the last hour of cooking, add the hominy and the Red Chile Puree to the pot.
  18. Simmer for the final hour to allow flavors to meld.
  19. Ladle the hot soup into large serving bowls.
  20. Serve with chopped green onions, cilantro, lemon wedges, and heated corn tortillas on the side.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 1.4kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.2mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: menudo, tripe, mexican, soup, hominy, chile, spicy, comfort food, traditional, broth, calf foot, red chile, hangover cure, slow cooked, hearty
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