White Menudo is really easy to make, this authentic soup form the State of Sinaloa in Mexico uses few ingredients but it is packed with a lot of flavors rendering a very earthy meal in a bowl.
White Menudo Soup, a perfect meal in a bowl!
One thing that I remember from my childhood was how my mother used to cook her Menudo; even though she had a pressure cooker that could cook those types of meats in a shorter amount of time, she preferred to cook it overnight in a large pot, leaving it to simmer gently for hours.
We lived in an apartment with a very small kitchen, and for hours the smell of garlic, beef, onion, and bay leaf filled all of the bedrooms. I’d wake up in the middle of the night to that delicious aroma, and in the darkness of the night, I would quietly sneak into the kitchen to find a spoon and taste the broth simmering in the huge pot.
Almost always, I burned my mouth, but it didn’t matter as long as I could taste a little piece of the menudo. There’s something about its texture that makes it so interesting to eat. This soup takes me back to those moments in my mother’s kitchen in the middle of the night.
Growing up in the north of Mexico, we always had menudo soup seasoned with a red sauce made of dried peppers. This soup, however, called “White Menudo”, is similar to the one served in the States of Sinaloa and Nayarit, and even in some regions like in the States of Sonora, Jalisco, and Baja California.
Every state has its own way of serving this meal: you can find it with or without hominy, topped with chopped onion, mint, cilantro, Serrano peppers, or crushed dried peppers like árbol or piquín peppers. Some eat it with warm tortillas, while others prefer a piece of a French roll to dip into the soup.
ENJOY!
How to make White Menudo Soup
RUMBA® Meats sponsored this post. Foods of the Soul
DIRECTIONS:
- Remove the Honeycomb tripe from the package, drain and rinse. Place in a large pot or bowl and squeeze the lime juice over the tripe and fill the pot with water. Let the tripe soak in that lime juice and water solution for 30 minutes, then drain and rinse again. This step will help eliminate any unpleasant smells from the tripe. Drain and rinse again, pat dry with paper towels, and cut into 2-inch pieces. Place the pieces, with the onion, garlic and bay leaf in a large pot with a lid and fill with the water. (Please check the ingredients list for your White Menudo below)
- Place on medium-high heat, and bring to a boil. Skim off the foam that will form on the top after a few minutes. Now, partially cover the pot, reduce the heat to medium-low, and gently simmer for about 2 hours. If you are adding the calf’s foot, remove as soon as it has cooked. Once it’s cool enough to handle, chop the meaty parts and discard the bones, return the meat to the pot.
- Add the drained and rinsed white hominy along with the oregano and the sprig of mint. Keep cooking slowly, for about another ½ hour. If the tripe if too chewy, it needs more cooking. Well, cooked tripe should be tender when you bite it. Add salt as needed. Some cooks like to add granulated chicken bouillon to add more flavors to the broth instead of salt.
- Serve the White Menudo soup in bowls, and pass the garnishes around the table so everyone can add them to their personal liking.
This White Menudo soup reminds me a lot of the “Pho” soups served here in the States at the Vietnamese restaurants. I hope you try it and come back to let me know if you make any changes to the soup.
And in honor of Hispanic Heritage Month, Rumba Meats® is giving away this Cookbook "Recetas con Raíces" Recipes with roots is a collection of recipes written in English from different Latin countries using the Rumba Meats cuts of meat.
To participate, leave a comment mentioning what is your favorite cut of meat from the Rumba Meats products. You can go check them out in this LINK.
An in case you missed the Facebook Live where I cooked this recipe, you can watch the replay here.
This giveaway is closed, we are still contacting the winners.
Provecho!
Mely,
More recipes:
Steamed Squash Easy Recipe
Bocoles, Corn Masa Cakes
#HispanicHeritageMonth #EnLaCocina #RecetasConRaíces #RumbaMeats
📖 Recipe
White Menudo Soup
Ingredients
- 3 Pounds of Honeycomb tripe from RUMBA® Meats
- 2 limes
- 1 head of garlic cut in half
- 1 medium white onion cut into 4 pieces
- 1 bay leaf
- 6 quarts of water
- 2 15oz cans of ready-cooked white hominy, rinsed and drained*
- 3 small sprigs of mint
- Salt to taste
TO SERVE:
- ½ Red onion finely chopped
- ½ cup of mint finely chopped (or just the leaves)
- ½ cup cilantro finely chopped
- 2 limes cut into wedges
- 2-3 Serrano peppers finely sliced
- 3 teaspoons of dried Mexican oregano
- Piquín peppers freshly crushed (optional)
- Warm corn tortillas or French bread
Instructions
- Remove the Honeycomb tripe from the package, drain and rinse. Place in a large pot or bowl and squeeze the lime juice over the tripe and fill the pot with water. Let the tripe soak in that lime juice and water solution for 30 minutes, then drain and rinse again. This step will
- help eliminate any unpleasant smells from the tripe. Drain and rinse again, pat dry with paper towels, and cut into 2-inch pieces. Place the pieces, with the onion, garlic and bay leaf in a large pot with a lid and fill with the water.
- Place on medium-high heat, and bring to a boil. Skim off the foam that will form on the top after a few minutes. Now, partially cover the pot, reduce the heat to medium-low, and gently simmer for about 2 hours. If you are adding the calf’s foot, remove as soon as it has cooked. Once it’s cool enough to handle, chop the meaty parts and discard the bones, return the meat to the pot.
- Add the drained and rinsed white hominy along with oregano, and the sprig of mint. Keep cooking slowly, for about another ½ hour. If the tripe if too chewy, it needs more cooking. Well, cooked tripe should be tender when you bite it. Add salt as needed. Some cooks like to add granulated chicken bouillon to add more flavors to the broth instead of salt.
- Serve the White Menudo soup in bowls, and pass the garnishes around the table, so everyone can add them to their personal liking.
Cristela Pena
I will make the white menudo soup, had never heard of it before! I have made many of your recipes and bought your cookbook to give as Christmas gifts for my granddaughter!
Rosa
I’m from Mexico, growing up I was used to eating white Menudo.
I moved to the United States and I was surprised to see only red menudo, so I was so happy to find your recipe, and can’t wait to try it.
Michael Ann
I left a comment on another menudo recipe asking if you had this one. This is exactly the one I was looking for! Makes me think of my dad and can’t wait to make it!
Mely Martínez
Hello Michael,
I hope you like this recipe and enjoy a warm bowl of menudo pretty soon.BTW There are 3 menudo recipes int he blog. And one of them is with a clear red broth with notes to add the corn.
Krystal Mena
Hola, Mely! Thank you for posting this recipe. It reminds me so much of my mama. She loved menudo blanco, especially my grandmother's. My 'Lita was co-owner of a Mexican bar/restaurant that was in Tracy, CA, a long time ago. It was called "La Gloria". She was also one of the chefs there. The other owner was my abuelo, who was also one of the chefs there. Anyway, this recipe was just what I've been looking for. Thank you for posting it!
Mely Martínez
Hello Krystal,
Thank you for visiting Mexico in My kitchen, I hope the white Menudo recipe is as good as your mama's recipe. Buen provecho!
Donna
I haven’t tried the recipe yet but I’m looking at the ingredients and I just don’t really see anything there that’s going to give it lots of flavor am I missing something or does it end up with a lot of flavor. Let me know thank you.
Mely Martínez
Hello Donna,
The meat, onion, garlic together render a great flavor.
Robert Voss
My teenage son and I love tripe. We will definitely try this soon!
NORA A FLORES
Asada and carnitas are my all time fav. Your recipes are everything in my home thank you !!!
Debbie Smith
Hi, Mely! I 1st became aware of your blog when I was looking for a recipe for recipes using peppers. I am so appreciative of your emails—thanks you are helping me expand my cooking with easy-to-read instructions so the dish comes out great!
Tammy
Thank you for sharing all your delicious recipes
Lisa
I'd like to try the skirt steak for fajitas. Yum!
Shelley Stevenson
My favorite would have to be the beef kidney. I love kidney.
Thank you
Carmen Gonzalez
Just like many of you, I had never heard of white menudo. I’ve never been a big fan of tripe so this would be something new to me. Here in San Diego, California I have not seen the brand Rumba Meats, but if I had to choose it would most definitely be flank steak. We all love or carne asada! Nothing reminds me more of family and love like a weekend together with friends and family sharing laughs while enjoying carne asada. Thank you for sharing your recipes!! I look forward to seeing who wins the book giveaway!
Martha
I can't wait to try the oxtails and I have been looking for beef suet for sometime to make my mincemeat.