Menudo Mexican recipe 5
Print Add to Collection

HOW TO MAKE MENUDO RECIPE

This tripe soup is usually sold on weekends in small mom-and-pop kitchens called "Fondas", or in restaurants that specialize in Typical Mexican antojitos. The tripe soup is called different names depending on the region. It is known as "pancita", Mondongo, or Menudo.
Course Beef, Soups
Cuisine Mexican
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8 servings
Calories 342kcal
Author Mely Martínez - Mexico in my Kitchen

Ingredients

For the broth:

  • 3 pounds of clean tripe cut into small bite size pieces
  • 1 cow’s feet It’s usually sold already cut up in pieces
  • 1 pound narrow bones
  • 4 large garlic cloves
  • 1 medium onion cut into thick slices
  • 1 ½ teaspoon salt to taste
  • 2 teaspoons dry oregano

For the sauce:

  • 6 guajillo peppers cleaned seeded, open flat, and deveined
  • 1 teaspoon of freshly ground cumin optional
  • 3 garlic cloves

For the garnishing:

  • 1 Tbsp. Piquin peppers crushed to add when serving if you like hot food.
  • Lemons cut into wedges
  • Dry Mexican oregano
  • ¾ cup white onion chopped
  • To be eaten with warm corn tortillas.

Instructions

  • Simmer the cow feet and marrow bones in a large pot with 6 quarts of water, 5 garlic cloves and an onion for about 15 minutes at medium heat without covering. During this time, skim off the foam that forms. Add the tripe and oregano and cook for about 2 – 2 ½ hours approximately until tripe is tender but firm (make sure you do not overcook). For the INSTANT POT, cook for 30 minutes. For a Pressure cooker 45 minutes.  You could also use a slow cooker and set it in low for 6 hrs.
  • Remove the cow feet and marrow bones from the pot. Skim the fat that forms on top of the broth. Once the Cow foot cools a little, remove the bones and chop the meaty parts of to be returned to the pot.
  • While the meat is cooking, prepare the guajillo sauce. Toast the Guajillo peppers in a griddle over medium heat. Press them down with a spatula slightly toasting them without burning them.
  • Place the roasted peppers in a bowl and cover with water. Let them soak for about 25 minutes until soft. After that, drain the peppers and place them in your blender with the rest of the garlic, ½ cup of the broth, and cumin if using. Blend until very smooth. Strain the sauce using a sieve and pour into the pot. Simmer the broth for another 30 minutes, partially covered. Taste to season with more salt if needed.
  • Serve the soup in large bowls and place the garnishes in a dish in order for everyone to add to their liking. Do not forget warm corn tortillas to soak in the broth.

Notes

Some people add Hominy to the soup. If you can buy Hominy in a can, drain it and add it to the soup in the final simmering.

Nutrition

Serving: 2cups per serving | Calories: 342kcal | Carbohydrates: 7g | Protein: 32g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 210mg | Sodium: 608mg | Potassium: 635mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1230IU | Vitamin C: 7.8mg | Calcium: 34mg | Iron: 8.7mg