Go Back
+ servings
Menudo tripe soup Veracruz
Print

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...
Course Soups
Cuisine Mexican
Keyword beef tripe recipe, menudo soup recipe, Menudo Tripe Soup, Menudo Tripe Soup Veracruz Style
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 LARGE SERVINGS
Calories 576kcal

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
  • 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

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

Video

Nutrition

Serving: 2cups | Calories: 576kcal | Carbohydrates: 13g | Protein: 57g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 329mg | Sodium: 1053mg | Potassium: 1290mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3720IU | Vitamin C: 20mg | Calcium: 49mg | Iron: 11.5mg