Menudo Tripe Soup 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...

Learn More

Arrow

SERVINGS

6 people

COURSE

Soups

TOTAL TIME

1 hr 15 mins

CUISINE

Mexican

– 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).

Instructions

1

– 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.

Instructions

2

– 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.

Instructions

3

– 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.

Instructions

4

– Pour the blended sauce into the pot, and cook for 8 more minutes.

Instructions

5