There are many variations of the Menudo tripe soup in the state of Veracruz, like the one in today’s recipe, which has a heavy Spanish influence. During the Spanish colonization period, Veracruz was the entry port for the Spaniards, as well as the main port for all merchants and travelers coming from the Old World.
Menudo Veracruz Style
This soup is made with tripe along with chorizo and ham, similar to the Spanish dish “Callos a la Madrileña”, although the difference between the two is that in Mexico we don’t add paprika or saffron. Instead, we use Chile Ancho to add color to the soup.
This recipe is for one of the simplest variations of this dish, as there are some families that make it with carrots, cabbage, potatoes, plantains, as well as capers and olives. Indeed, some people make very complicated versions of this soup, but they are truly delicious!
As with most of these types of soups, this menudo (tripe) soup tastes even better when you add beef feet to the cooking broth. You can also add diced potatoes and carrots.
I prefer to use the @RUMBA Meats brand, they offer fresh quality, and their products come in a vacuum sealed package, I'm sure you will love cooking this meal for your family and friends. And for those of you living on the East Coast, remember that RUMBA@ Meats are sold at your local GIANT Store.The flavors of this soup are enhanced the next day!
How to make Menudo Tripe Soup Veracruz Style
INSTRUCTIONS:
- Place the 3 lbs. of tripe, ½ onion, 4 garlic cloves, and 1 bay leaf in a pot with 3 L of water. Cook for 2 – 2:30 hrs. (or 30 min. in an Instant Pot).
- While you are cooking the tripe, clean, cut, and deseed the Ancho peppers, then roast them on a griddle for a few seconds on each side. Remove them promptly and soak in hot water for 25 minutes, until they are softened.
- In the same griddle, roast the tomatoes, ⅓ onion, and garlic clove, turning them to have an even roasting. Place them in your blender along with the softened pepper, cumin, and vinegar. Process until you have a smooth sauce. Set aside.
- In a large pot, heat the oil and fry the chorizo in it. After a couple of minutes, add the ham and fry for three minutes.
- Pour the blended sauce into the pot, and cook for 8 more minutes.
- Once the tripe is cooked, add to the pot along with its broth and the garbanzo beans. Keep cooking for 15 minutes. Season soup with salt and pepper.
Serve with warm corn tortillas, lime wedges, and dried oregano for seasoning. If you like, you can also serve chopped serrano peppers and chopped onion.
I hope you enjoy this delicious Menudo Tripe Soup Veracruz Style recipe.
Provecho!
Mely,
I hope you enjoy this recipe and also enjoy this recipe from the State of Chiapas, delicious Tripe Quesadillas!
This recipe was made in collaboration with RUMBA® MEATS. I’m very selective with whom I partner up with as I don’t want to overwhelm my readers with products & sponsorships. Therefore, if you see a company or product I’m working with, it’s because they rock! They help this little blog of mine keep producing delish recipes and showing you the things I love.
For those of you living in the Northeast, you can find these brand at your local GIANT store. Check the following link for coupons in your next purchase. GIANT
Menudo Tripe Soup Veracruz Style
Ingredients
For cooking the tripe:
- 3 Lbs. menudo tripe, cut into squares
- 8 Cups of water
- 4 Garlic cloves
- ½ of a medium onion
- 1 Bay leaf
For the stew:
- 2 Tablespoons of oil or lard
- 8 oz. of ham
- 6 oz. of chorizo 2 links
- 1 Lb. of tomatoes
- ⅓ of an onion
- 1 Garlic clove
- ¼ Teaspoon of cumin
- 2 Ancho peppers deseeded, roasted, and soaked
- 2 Cans of garbanzo beans drained
- 2 Tablespoons white vinegar or white wine
- Salt & pepper to taste
- Lime wedges and Mexican oregano to season at serving time as needed
Instructions
- Place the 3 lbs. of tripe, ½ onion, 4 garlic cloves, and 1 bay leaf in a pot with 3 L of water. Cook for 2 – 2:30 hrs. (or 30 min. in an Instant Pot).
- While you are cooking the tripe, clean, cut, and deseed the Ancho peppers, then roast them on a griddle for a few seconds on each side. Remove them promptly and soak in hot water for 25 minutes, until they are softened.
- In the same griddle, roast the tomatoes, ⅓ onion, and garlic clove, turning them to have an even roasting. Place them in your blender along with the softened pepper, cumin, and vinegar. Process until you have a smooth sauce. Set aside.
- In a large pot, heat the oil and fry the chorizo in it. After a couple of minutes, add the ham and fry for three minutes.
- Pour the blended sauce into the pot, and cook for 8 more minutes.
- Once the tripe is cooked, add to the pot along with its broth and the garbanzo beans. Keep cooking for 15 minutes. Season soup with salt and pepper.
- Serve with warm corn tortillas, lime wedges, and dried oregano for seasoning. If you like, you can also serve chopped serrano peppers and chopped onion.
Michael Ann
Hi!
Do you have a menudo recipe with the tripe and hominy? My dad was the one who made it before he past away. Though my mom somewhat knows the ingredients, she has never made it. The menudo is a clear broth without chile.
Debbie Piedra
Hi,
just a question on the Garbanzo beans in the menudo you mention using 2 cans but can I ask the large cans or medium size cans? thanks I appreciate any help.
mmartinez
Hello Debbie,
Yes, you can use the amount you like.
Aida Valdes
With regard to the "menudo" recipe, you did not include "how to clean the tripe". If you buy the trip and use it as ist, it will smell terribly. It needs to be washed several times preferably using vinigarr or lemon. Your readers may not know this.
mmartinez
Hello Aida,
Sorry to hear that the Menudo you find in your area is not of the best quality. Usually, the tripe/ menudo, the one sold at regular American grocery stores, comes prepackaged in a vacuum sealed bag. It is already treated and scalded. There is no need to rinse several times or even add vinegar as you mention. I recommend you look for the Rumba Meats® Brand, it is sold at most grocery stores like Walmart, Kroger, Giant, etc.
Irma
This recipe sounds delicious! What kind of chorizo does this all for? Thanks!
mmartinez
Hello Irma,
Traditionally, it used to be cooked with Spanish style chorizo, but nowadays people add the local Mexican chorizo.
Lucy P.
I would like yo fry tacos and chimichangas
Lucy Pare
I would like yo fry tacos and chimichangas