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Menudo, the traditional Mexican tripe soup, is a dish that has long been cherished for its robust flavours and nourishing qualities.
While it may not be for everyone at first glance, this rich, slow cooked stew made from beef tripe and hominy holds a special place in Mexican kitchens and is often celebrated for its ability to bring people together, especially when served at large family gatherings.
Known as a hangover cure and a symbol of comfort food, Menudo is as much about its flavour as it is about tradition and culture.
What Is Menudo?
Menudo is a slow cooked soup made primarily from beef tripe (stomach lining) and hominy, simmered for hours in a broth rich with spices and seasonings. While the idea of eating tripe might seem unusual to some, in Mexican cuisine, Menudo is a beloved classic that has been enjoyed for generations.
The tripe is cooked until tender, absorbing the flavours of the broth, which is often made with a blend of red chilies, garlic, and onions. The hominy adds a satisfying texture, balancing out the meatiness of the tripe.
The dish is usually served with a variety of condiments and sides that let you customize each bite. Freshly chopped onions, cilantro, lime wedges, and dried oregano are often sprinkled on top, while tortillas or bolillos (Mexican rolls) are served on the side for dipping. Together, these ingredients create a vibrant and deeply flavourful experience.
Ingredients and Taste
The key ingredients of Menudo are beef tripe, hominy, and a richly spiced broth. Tripe is the central component, providing a tender and slightly chewy texture once cooked, while the hominy, dried corn kernels that have been soaked in an alkaline solution, adds a subtle sweetness and a soft bite to the soup.
The broth is where Menudo truly shines. It’s typically made with dried chilies such as guajillo or ancho, which lend a deep red colour and a smoky, mildly spicy flavour to the dish. Garlic, onions, and sometimes cumin and oregano are added to enhance the depth of flavour. The result is a broth that’s earthy, fragrant, and full of complex notes that perfectly complement the simplicity of the tripe and hominy.
The beauty of Menudo lies in its customization. The fresh garnishes, onions, cilantro, and lime juice, brighten each spoonful, adding bursts of freshness and acidity to balance the richness of the soup. The combination of textures, from the tender tripe to the chewy hominy and the crunchy fresh toppings, makes Menudo a dynamic and satisfying dish.
A Taste of History
Menudo has deep roots in Mexican history, originating as a dish meant to make use of every part of the animal. Traditionally, beef tripe was considered a less desirable cut of meat, but with careful preparation and a long, slow cooking process, it transformed into a flavourful and nutritious meal.
For many Mexican families, Menudo is more than just a dish, it’s a tradition. It’s often served during special occasions or on Sunday mornings after a late night celebration, as it’s known for its restorative properties, particularly as a cure for hangovers.
The dish is believed to have originated in the northern regions of Mexico, where ranching culture is strong, but it has since spread across the country, with regional variations emerging over time. In some areas, a red version of Menudo made with red chilies is popular, while in others, a white version with a clear broth is preferred.
Menudo (Mexican Tripe Soup) Recipe
Serves: 4 people
Ingredients:
- 1 kg beef tripe (honeycomb tripe), cut into bite-sized pieces
- 1 beef foot (optional for extra richness), cleaned and halved
- 1 medium white onion, quartered
- 5 cloves garlic, whole
- 2 bay leaves
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 2 tsp salt (to taste)
- 2-3 dried guajillo chilies, seeds removed and soaked
- 2-3 dried ancho chilies, seeds removed and soaked
- 1 tsp black pepper
- 6 cups water or beef broth
- 1 can of hominy (drained and rinsed)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Chopped white onion (for serving)
- Dried oregano and crushed red pepper (for serving)
Directions
In a large pot, place the cleaned tripe and optional beef foot. Cover with water and bring to a boil over medium heat. Boil for 10 minutes, then drain the water. This step helps remove any impurities and excess fat from the tripe, ensuring a cleaner broth.
Rinse the tripe and beef foot thoroughly. Return them to the pot and add 6 cups of water or beef broth, along with the quartered onion, garlic cloves, bay leaves, oregano, cumin, salt, and black pepper. Bring to a gentle simmer over medium heat.
While the tripe is simmering, prepare the chili sauce. Blend the soaked guajillo and ancho chilies with about 1 cup of the soaking liquid until smooth. Strain the sauce to remove any remaining skins or seeds, ensuring a smooth, velvety texture.
Add the strained chili sauce to the pot with the simmering tripe, stirring well to combine. This adds a deep, earthy flavour and signature colour to the broth. Allow the soup to continue simmering for about 2-3 hours, or until the tripe becomes tender.
Add the hominy to the pot during the last 30 minutes of cooking, stirring to incorporate it into the soup. The hominy adds a nice texture and complements the flavors of the broth.
Once the tripe and hominy are tender, taste the broth and adjust the seasoning with more salt if necessary. If the broth is too thick, you can add more water or broth to reach your desired consistency.
Remove the beef foot (if used) from the soup and discard the bones. Return any edible meat to the soup, allowing it to enrich the flavour further.
To serve, ladle the hot menudo into bowls. Garnish with chopped cilantro and a generous squeeze of fresh lime juice. Offer additional condiments such as chopped white onion, dried oregano, crushed red pepper, and lime wedges on the side for customization. Serve with warm tortillas for dipping, and enjoy the authentic, comforting flavors of traditional Mexican menudo.
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