Mexican Menudo Soup Recipe : Step By Step Guide

Prep The Tripe And Bones If you’re using fresh tripe, make sure to clean it thoroughly. Rinse it well under cold water to remove any impurities. You may also want to blanch it in boiling water for a few minutes, then drain it. If using beef shank or bones, make sure to rinse and cut them into manageable pieces if necessary.

If you’re using fresh tripe, make sure to clean it thoroughly. Rinse it well under cold water to remove any impurities. You may also want to blanch it in boiling water for a few minutes, then drain it.

If using beef shank or bones, make sure to rinse and cut them into manageable pieces if necessary.

Cook The Tripe And Bones In a large stockpot, add your cleaned tripe, beef bones, and about 10 cups of water. Bring it to a boil, then reduce the heat and let it simmer for 2-3 hours. This slow simmer is essential for extracting all that rich, meaty flavor from the bones.

In a large stockpot, add your cleaned tripe, beef bones, and about 10 cups of water. Bring it to a boil, then reduce the heat and let it simmer for 2-3 hours. This slow simmer is essential for extracting all that rich, meaty flavor from the bones.

Prepare The Chili Sauce While the tripe is cooking, toast the dried chili peppers lightly in a dry pan for about 1-2 minutes until fragrant. Remove stems and seeds, then soak the chiles in hot water for about 10 minutes. After they’ve softened, blend the chiles with a little bit of the soaking water, garlic, and a pinch of salt until smooth.

While the tripe is cooking, toast the dried chili peppers lightly in a dry pan for about 1-2 minutes until fragrant. Remove stems and seeds, then soak the chiles in hot water for about 10 minutes.

After they’ve softened, blend the chiles with a little bit of the soaking water, garlic, and a pinch of salt until smooth.

Add The Hominy After the tripe and bones have simmered for a couple of hours, add the hominy to the pot, followed by the chili sauce. Stir well, and continue simmering for another hour. This is when the flavors start to meld together.

After the tripe and bones have simmered for a couple of hours, add the hominy to the pot, followed by the chili sauce. Stir well, and continue simmering for another hour. This is when the flavors start to meld together.

Season Add in the onion, tomato, cumin, oregano, and bay leaves. Let the soup simmer for another 30 minutes or until the tripe is fork-tender.

Add in the onion, tomato, cumin, oregano, and bay leaves. Let the soup simmer for another 30 minutes or until the tripe is fork-tender.

Taste And Adjust Taste the broth and adjust the seasoning with salt, pepper, or more chili sauce if you prefer more heat.

Taste the broth and adjust the seasoning with salt, pepper, or more chili sauce if you prefer more heat.

Serve Serve hot with fresh cilantro, lime wedges, and maybe even some diced onions and radishes for an extra crunch.

Serve hot with fresh cilantro, lime wedges, and maybe even some diced onions and radishes for an extra crunch.