Have you ever wondered what people in other countries use as a remedy to cure a hangover? Well, besides the classic 2 aspirins and drinking a lot of water, in México some people swear this tasty and aromatic Menudo soup, with its distinctive spongy texture, will do the magic trick of bringing you back to life. I am not sure about that, but maybe the high content of vitamin B has something to do about it, besides its rich flavor.
Menudo Recipe | Menudo, Pancita o Mondongo
Best Menudo RecipeThis soup is usually sold on weekends in small mom-and-pop kitchens called "Fondas", or in restaurants that specialize in Typical Mexican antojitos. The soup is called different names depending on the region. It is known as "pancita", Mondongo, or Menudo. In the northern states, some cooks add Hominy to make a robust pair with the meat. The recipe also varies from region to region. Other cooks will add Ancho Peppers in addition to the guajillo and even tomato.
It can be stored in the refrigerator for several days and freezes well, preserving its flavor.
How to make Menudo Recipe
Instructions:
Recipe for menudo
- Simmer the cow feet and marrow bones in a large pot with 6 quarts of water, 5 garlic cloves, and onion for about 15 minutes at medium heat without covering. Add the tripe and oregano and cook for about 2 – 2 ½ hours approximately until tripe is tender but firm. You could also use a crockpot and set it on low for 6 hrs. To cook in the INSTANT POT, cook the meat for 40 minutes on the in the manual pressure cooker setting, then add the dried peppers sauce and cook for 10 more minutes in the manual setting. (Please check the ingredients list below)
- Remove the cow feet and marrow bones from the pot. Skim the fat that forms on top of the broth. Remove the bones and chop the meaty parts of to be returned to the pot.
- While the meat is cooking, prepare the guajillo sauce. Toast the Guajillo peppers in a griddle over medium heat.
- Place the roasted peppers in a bowl and cover with water. Let them soak for about 25 minutes until soft. After that, drain the peppers and place them in your blender with the rest of the garlic, ½ cup of the broth, and cumin if using. Blend until very smooth. Strain the sauce using a sieve and pour into the pot. Simmer the broth for another 30 minutes, partially covered. Taste to season with more salt if needed.
Serve the soup in large bowls and place the garnishes in a dish in order for everyone to add to their liking.
How do you make menudo
¡Buen Provecho!
Mely,
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Menudo Recipe
Ingredients
For the broth:
- 3 pounds of clean tripe cut into small bite size pieces
- 1 cow’s feet It’s usually sold already cut up in pieces
- 1 pound marrow bones
- 4 large garlic cloves
- 1 medium onion cut into thick slices
- 1 ½ teaspoon salt to taste
- 2 teaspoons dry oregano
For the sauce:
- 6 guajillo peppers cleaned seeded, open flat, and deveined
- 1 teaspoon of freshly ground cumin optional
- 3 garlic cloves
For the garnishing:
- 1 Tbsp. Piquin peppers crushed to add when serving if you like hot food.
- Lemons cut into wedges
- Dry Mexican oregano
- ¾ cup white onion chopped
- To be eaten with warm corn tortillas.
Instructions
- Simmer the cow feet and marrow bones in a large pot with 6 quarts of water, 4 garlic cloves and an onion for about 15 minutes at medium heat without covering. During this time, skim off the foam that forms. Add the tripe and oregano and cook for about 2 – 2 ½ hours approximately until tripe is tender but firm (make sure you do not overcook). For the INSTANT POT, cook for 30 minutes. For a Pressure cooker 45 minutes. You could also use a slow cooker and set it in low for 6 hrs.
- Remove the cow feet and marrow bones from the pot. Skim the fat that forms on top of the broth. Once the Cow foot cools a little, remove the bones and chop the meaty parts of to be returned to the pot.
- While the meat is cooking, prepare the guajillo sauce. Toast the Guajillo peppers in a griddle over medium heat. Press them down with a spatula slightly toasting them without burning them.
- Place the roasted peppers in a bowl and cover with water. Let them soak for about 25 minutes until soft. After that, drain the peppers and place them in your blender with 3 garlic cloves, ½ cup of the broth, and cumin if using. Blend until very smooth. Strain the sauce using a sieve and pour into the pot. Simmer the broth for another 30 minutes, partially covered. Taste to season with more salt if needed.
- Serve the soup in large bowls and place the garnishes in a dish in order for everyone to add to their liking. Do not forget warm corn tortillas to soak in the broth.
Wendy
Made this tonight for dinner. I put it in the slow cooker on low all day. Came out great except mine wasn't as red as the picture shows. Follow recipe to every ingredient. What went wrong?
Aida Valdes
I didn't see any instruction on cleaning the tripe. It has an awful smell if not cleaned. Maybe I missed it. I usually clean it by soaking and washing it in vinegar water and then rubbing a cut lemon all over it several times. I also half freeze it to make it easier to cut or I cut it with scissors.
Mely Martínez
Hello Aida,
I'm not sure where you buy your tripe. Here in the USA, most grocery stores that sell tripe, it is already cleaned without any odor left on it.
I know in Mexico, if you buy it from the municipal markets it will need to be cleaned very well, rinse and soak in water with lime juice as you mention.
Thank you for sharing the tip for cutting it with scissors.