Menudo

Here’s a traditional Menudo recipe, a rich and flavorful Mexican soup made with beef tripe and hominy. Menudo is often enjoyed as a hearty meal or even as a cure for a hangover!

Ingredients:

• 2 lbs beef tripe (honeycomb tripe, cleaned and cut into 1-inch pieces)
• 2 lbs beef shank or pork hock, cut into chunks
• 1 large onion, quartered
• 6 cloves garlic
• 2 bay leaves
• 1 tbsp salt (or to taste)
• 1 tbsp oregano (Mexican oregano preferred)
• 2 tsp ground black pepper
• 1 ½ cups canned hominy, drained and rinsed
• 6 dried guajillo chiles, stems and seeds removed
• 4 dried ancho chiles, stems and seeds removed
• 1 tsp cumin
• 1 tbsp paprika
• 8-10 cups water (or beef broth for a richer flavor)
• Lime wedges, chopped cilantro, diced onions, and crushed oregano for garnish
• Corn tortillas for serving

Instructions:

Step 1: Prepare the Meat and Broth

1. In a large stockpot, add the beef tripe and beef shank or pork hock. Cover with water and bring to a boil. Let it boil for about 10 minutes, then drain and rinse the meat to remove impurities.
2. Refill the pot with fresh water (about 8-10 cups), add the onion, garlic, bay leaves, salt, oregano, and black pepper. Bring to a boil again, then reduce the heat to low and simmer for about 2 hours, or until the meat is tender.

Step 2: Prepare the Chile Sauce

1. While the meat is cooking, prepare the chile sauce. Boil the guajillo and ancho chiles in a small pot of water for about 10 minutes, until softened. Remove from heat and let them cool slightly.
2. Blend the softened chiles with cumin, paprika, and 1 cup of the broth from the pot (or water) until smooth. Strain the mixture to remove any solids and set aside.

Step 3: Add Hominy and Chile Sauce

1. Once the meat is tender, remove the onion and garlic pieces from the broth.
2. Add the hominy and the prepared chile sauce to the pot. Stir well and let the menudo simmer for another 45 minutes to 1 hour, allowing all the flavors to meld.

Step 4: Season and Adjust

1. Taste the menudo and adjust the seasoning with more salt or pepper if needed.
2. If the soup seems too thick, you can add a bit more water or broth to reach your desired consistency.

Step 5: Serve and Garnish

1. Ladle the hot menudo into bowls and garnish with lime wedges, chopped cilantro, diced onions, and a sprinkle of oregano.
2. Serve with warm corn tortillas on the side for dipping.

Tips:

• If you prefer a spicier version, add some chile de árbol or your favorite hot sauce.
• For a more robust flavor, cook the menudo the day before and reheat it. The flavors intensify as it sits.

Enjoy this classic and comforting Menudo soup, perfect for a weekend family meal!