Menudo Recipe

Inside: This Authentic Mexican Menudo Recipe is as Mexican as it gets and you will be surprised how good it is when made right!

This is part of a sponsored collaboration with Rumba Meats. However, all opinions expressed are my own.

While Mexico is well-known for certain things, such as tacos, tostadas, and more, it is also known for things that some people might not be as eager to try like menudo.

Authentic Mexican Menudo Recipe

This Authentic Mexican Menudo Recipe is as Mexican as it gets and you will be surprised how good it is!

Prep: 15min

Total: 75min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 281 kcal, Carbohydrate 19 g, Protein 29 g, Fat 9 g, Saturated Fat 3 g, Sodium 25 mg, Fiber 3 g, servingSize 1 serving

Ingredients:

• 2 Pounds of Rumba Meats Honeycomb Tripe
• 1 Liter of Water
• ½ White Onion
• 1 head of garlic (about 4-5 cloves)
• 1 Branch of Fresh Oregano
• 1 Branch of Fresh Rosemary
• Salt
• Guajillo Sauce (2 pasilla peppers, 2 guajillo peppers, salt, pepper, cumin, clove of garlic)
• 1 Can of Beef Stock
• 1 Can of Hominy
• 2 Potatoes (cut into medium sized cubes)

Instruction:

1. Clean the Tripe with water and vinegar, and then rinse.
2. Trim the fat around the edges of the tripe.
3. Cut the Tripe into small chunks and add it to a pot with boiling water and cook for about 25 minutes.
4. Drain the water and rinse the Tripe again. Set aside.
5. In a large, clean pot add a liter of water, the garlic, onion, salt, fresh herbs, beef stock, potatoes, and tripe.
6. Bring to a boil and let cook for 20 minutes.
7. Make the guajillo sauce by removing the seeds and stem from the pasilla and guajillo peppers, and boiling them for 15 minutes in water. Drain the water and blend the softened peppers with one clove of garlic, salt, pepper, onion, and cumin. Strain the mixture with a strainer.
8. Add the guajillo sauce and the hominy to the pot with the rest of the ingredients and let cook for an additional 10 minutes.
9. Serve with lime, onion, and cilantro.

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.

Prep: 10min

Total: 130min

Yield: 8

Serving Size: 2 cups per serving

Nutrition Facts: servingSize 2 cups per serving, calories 342 kcal, Carbohydrate 7 g, Protein 32 g, Fat 19 g, Saturated Fat 2 g, Cholesterol 210 mg, Sodium 608 mg, Fiber 2 g, Sugar 3 g

Ingredients:

• 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 marrow bones
• 4 large garlic cloves
• 1 medium onion cut into thick slices
• 1 ½ teaspoon salt to taste
• 2 teaspoons dry oregano
• 6 guajillo peppers cleaned (seeded, open flat, and deveined)
• 1 teaspoon of freshly ground cumin (optional)
• 3 garlic cloves
• 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.

Instruction:

1. Simmer the cow feet and marrow bones in a large pot with 6 quarts of water, 4 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.
2. 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.
3. 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.
4. 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 3 garlic cloves, 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.
5. 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.

Mexican Menudo

Prep: 2h10min

Total: 14

Yield: 12

Serving Size: 1 Serving

Nutrition Facts: calories 139.6 , Carbohydrate 9.0 g, Cholesterol 138.3 mg, Fiber 1.5 g, Protein 15.0 g, Saturated Fat 1.5 g, servingSize 1 Serving, Sodium 444.2 mg, Sugar 2.4 g

Ingredients:

• 1 1/2 gallons water
• 3 lbs lean beef tripe, cut into pieces
• 1 onion, quartered
• 4 garlic cloves
• 1 bay leaf
• 1 can (14.5 ounces) cooked hominy or cacahuazintle corn
• 15 New Mexico dried red chili peppers
• 6 garlic cloves
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• Salt and pepper to taste

Instruction:

1. In large pot (2 gallons), place the water over medium-low heat. Add the beef tripe, onion, 4 garlic cloves and bay leaf and cook for 2 hours. Make sure the beef tripe is tender and not overcooked.
2. To make the sauce: Remove stems from the chilies and soak in hot water for 12-24 hours, until soft.*
3. Blend the chilies, 6 garlic cloves, cumin, and oregano with a cup of the liquid in which the chilies were soaked. Strain. Season with salt and pepper to taste.
4. Add the hominy or corn and the chili sauce and let it boil for 10 minutes to incorporate the chili sauce with the rest of the ingredients.
5. Serve in a soup dish with onions, oregano and fresh lemon juice to taste.
6. *To speed up the process, bring the chiles to a quick boil for 10 minutes, remove from the stove, cover, and let rest for an hour or until they are no longer too hot to blend.

Menudo Recipe

You’re going to love this authentic Menudo recipe. It is made of beef tripe that’s been simmered for hours to develop a rich and satisfying broth.

Prep: 45min

Total: 230min

Serving Size: 471 g

Nutrition Facts: servingSize 471 g, Carbohydrate 30 g, Protein 13 g, Fat 6.5 g, Saturated Fat 1.5 g, Trans Fat 0.1 g, Cholesterol 107 mg, Sodium 2641 mg, Fiber 9.8 g, Sugar 3.8 g, calories 210 kcal

Ingredients:

• 6 lbs Beef Honeycomb Tripe (chopped into 2-inch pieces)
• Water ((enough for 6 inches above meat))
• 1 onion (cut in half)
• 5 garlic cloves
• 2 bay leaves
• 1 cow’s feet ((optional))
• 8 chile guajillo (stem removed, deveined, and seeded)
• 3 chile de árbol (stem removed, deveined, and seeded)
• Pinch whole cumin
• 2 garlic cloves
• 1/4 onion
• Salt ((to taste))
• 2 cups water
• 6 cups Hominy (rinsed)
• Diced raw onion
• Chopped Cilantro
• Lime
• chile de árbol

Instruction:

1. Rinse the beef honeycomb tripe well.
2. Add honeycomb tripe, 1 whole onion, 5 garlic cloves, 2 bay leaves, and pigs feet (if using) to a large stockpot.
3. Add water. About 6 inches above the honeycomb.
4. Cover and bring to a boil for 2 ½ hours.
5. In the meantime, make the red chile sauce.
6. In a smaller stockpot add the chile guajillo and the chile de árbol.
7. Add water. Enough to cover all the chiles.
8. Bring to a boil.
9. Turn heat off and let sit for 5 minutes until soft.
10. Add all the chiles, ¼ onion, 2 garlic cloves, pinch of cumin, and salt to the blender.
11. Using the water from which the chiles cooked in, add it to the blender.
12. Blend until smooth.
13. Before adding the chile sauce, remove and discard the onion and bay leaves from the pot.
14. Add the red sauce and 2 tablespoons salt to the honeycomb tripe pot.
15. Add 1 cup of water to the blender to get any remaining red sauce and pour into the pot.
16. Rinse the hominy.
17. Add the hominy to the pot.
18. Stir to combine.
19. Cover and let simmer for an additional 30 minutes.
20. Serve with toppings and enjoy!

Authentic Restaurant Style Menudo Recipe (Mexican Hangover Cure)

FAQ

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