Menudo Tripe Soup Veracruz Style Recipe

Menudo Veracruz Style

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.

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 Recipe

MAKES ABOUT 6 LARGE SERVINGS

INGREDIENTS:

For cooking the tripe:

• 3 Lbs. @RUMBA Meats menudo (tripe), cut into squares
• 8 Cups of water
• 4 Garlic clove
• 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
• 1/3 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:

1. 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).
2. 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.
3. In the same griddle, roast the tomatoes, 1/3 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.
4. 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.
5. Pour the blended sauce into the pot, and cook for 8 more minutes.
6. 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.

5 from 2 votes

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MENUDO TRIPE SOUP VERACRUZ STYLE

Cuisine: Mexican

Servings: 6 LARGE SERVINGS

Author: Mely Martinez - México in my kitchen

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
• 1/3 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

1. 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).
2. 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.
3. In the same griddle, roast the tomatoes, 1/3 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.
4. 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.
5. Pour the blended sauce into the pot, and cook for 8 more minutes.
6. 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.
7. 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

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