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Making PERFECT Menudo at Home | EASY STEP BY STEP RECIPE

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Recipe Information

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Video-Specific Recipe

Menudo

Cultural Context

Menudo is a traditional Mexican soup, often enjoyed as a celebratory dish during special occasions and family gatherings. Its origins trace back to pre-Hispanic times, where it was made with various meats and spices. Today, menudo is cherished for its rich flavors and is commonly served on weekends, especially as a remedy for hangovers. Variations exist across regions, with some adding different spices or ingredients, making it a beloved comfort food in many Mexican households.

MXMXmain
6 servings
Servings4
2 lbs beef tripe
1 lb beef shank
8 cups water
1 medium onion
4 cloves garlic
2 teaspoons dried oregano
3 dried chili peppers
2 bay leaves
1 tablespoon salt
1 teaspoon black pepper
2 cups corn hominy
2 limes
1/2 cup cilantro
1 tablespoon red chili powder
1 avocado

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

1

Rinse the beef tripe and beef feet, then cut the tripe into 1 to 2 inch pieces.

2

Place the tripe and beef feet in a large bowl, cover halfway with lime juice and the rest with water, and let it sit for at least 2 hours.

3

After 2 hours, rinse the tripe and feet again until the water comes out clear.

4

In a large pot, bring 5 quarts of boiling water to high heat.

5

Add 3 tablespoons of salt, one whole onion, one head of garlic, three bay leaves, and the beef tripe and feet to the boiling water.

6

Allow it to come to a boil, then skim the top layer of broth.

7

Add 1 tablespoon of a noodle mix (blend of oregano, spices, and pepper), reduce heat to medium, cover, and cook for 2 hours.

8

Rinse the hominy and reserve one cup of it.

9

After 2 hours, remove the onion and garlic from the pot, add the hominy, and mix.

10

To make the sauce, boil 25 New Mexico chili pods and 3 chile anchos in water until softened.

11

Transfer the softened chiles to a blender, add the reserved hominy, 4 garlic cloves, and 4 cups of water, then blend until smooth.

12

Add the sauce to the pot with the tripe and feet, mix, and cover to cook for another 30 to 45 minutes until fully cooked.

13

Check the tripe to ensure it is soft and easily rips apart before serving.

Equipment Needed

large potcutting boardknife

Dietary

pescatarian

Allergens

milk
Local Name: Menudo

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