Menudo
A traditional Mexican soup made with cow's stomach in a red chili pepper base.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Boil Tripe: Place the thoroughly cleaned tripe and the calf's foot in a large stockpot. Cover with 12 cups of water. Add the quartered onion and halved garlic head. Bring to a boil, skim the foam, and simmer for 2.5 to 3 hours until the tripe is very tender.
- 2
Prepare Chili Base: Toast the Guajillo chilies in a dry skillet, then soak in hot water for 20 minutes. Blend the softened chilies with 1 cup of soaking liquid and 2 cloves of garlic until smooth.
- 3
Strain and Sauté: Strain the blended chili paste through a fine-mesh sieve. Sauté the strained paste in a skillet with 1 tbsp oil for 5 minutes.
- 4
Combine: Remove the spent onion and garlic from the tripe broth. Pour the sautéed red chili paste into the simmering broth.
- 5
Add Hominy: Stir in the drained hominy. Simmer everything together for another 45-60 minutes to meld the flavors. Season generously with salt to taste.
- 6
Serve: Ladle the steaming menudo into large bowls. Serve alongside plates of fresh garnishes: chopped onions, cilantro, crushed dried oregano, red pepper flakes, and lots of lime wedges.
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