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
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.
ELIZABETH WHITE
I have never heard of Rumba meats, and being a gringa, I've never been a fan of menudo. After checking out the Rumba website, I definitely think the flank steak would be my favorite as we love flank steak marinated in a homemade chipotle-lime marinade and grilled or seared in a cast iron skillet before being sliced and served with white corn tortillas, and our favorite pico de gallo.
Paulita Castillo
Love your site, my favorite is Beef Cheek meat. Love this product especially to make barbacoa.
Lee
I haven’t had tripe soup but love barbecoa, so will pick beef cheeks
Teresa Smalley
I love Mexico in my Kitchen I've used many of the recipe's suggested, since I don't have family to pass on recipe's it's been wonderful reliving some of the memories Although tripe is not my favorite I would have to say,, Chicken or pork are my favorite
Geraldine
My favorite is skirt steak but now with this recipe I'm going to try to make this white menudo. It sounds great!
Laura Weisman
I love Rumba’s flank steak. Sooo flavorful! We grill them and slice up for fajitas. We use leftovers in salads.
Veronica Vazquez
White Menudo sounds delish! I have never made it, but will try it now. Thanks!
My favorite cut of meat from Rumba would be their beef shirt. It is never a disappointment at our family cook outs & family dinners. Delish!
Jessica Thornton
I have never purchased Rumba meats before, but skirt steak would be my choice of meat from them.
Darlene
I’m not sure if I would like this recipe but I have made many of the others and loved them!
LisaLeah
Rumba’s beef heart. Anticuchos - yum!!
Erica Parker
My Fav is the beef oxtails 😀
Alicia
My favorite would have to be beef tongue!! Delicious in salsa verde, or salsa roja, or just lightly fried for nice tortas. Love your webpage, Mely!
Maureen
Looking forward to trying this recipe! Cooking with “underutilized” cuts/parts really deserves more attention. Delicious, inexpensive, and less waste! I had never heard of Rumba meats, either, so glad to learn of a source. I’ve been a long time lover of skirt steak.
mandy
I like their hind shanks. There are so many things you can do with a simple shank.
Amelia Hernandez
This took me back to 1960, while visiting Monterrey N.L. Mex. We visit here every summer, My mother was from there and her relatives still living there, made Menudo for us, common courtesy to feed you, when visiting. White Menudo was new to me, but, Mama, says, This is the way Menudo is cooked, I put chile powder in America(San Antonio,Tx) because you have only seen it that way. It was so Good! Have wonderful memories, my mother passed in 2012, age 101 yrs. But made sure we learned Cooking, I sure cook to show my GrandChildren & GreatGrandChildren all my Mama taught me, As we speak , I have Rumba Beef Tripas, ready to make Saturday evening. Celebremos el Sabor de la familia!! Thank you Rumba products, keep up the good work. By the way, I have been called "Mellie" (Amelia) by my family.