Mexican Menudo Recipe

prep time
Intermediate
Servings

 

Ingredients

– 2 pounds beef tripe (honeycomb tripe), cleaned and cut into bite-sized pieces
– 1 pound beef shank (optional for added flavor), cut into chunks
– 1 onion, quartered
– 6 cloves garlic, whole
– 2-3 dried guajillo chiles, seeds removed (for a mild flavor)
– 2-3 dried ancho chiles, seeds removed (for a slightly sweet flavor)
– 2 teaspoons oregano (preferably Mexican oregano)
– 1 teaspoon cumin
– Salt and pepper to taste
– 10 cups water (or enough to cover the meat)
– 1 can (15 oz) hominy, drained and rinsed
– Fresh lime wedges, chopped onion, chopped cilantro, and crushed red pepper for serving

Instructions:

1. Prepare the Tripe: In a large pot, bring water to a boil. Add the cleaned tripe and beef shank (if using). Boil for about 10 minutes, then drain and rinse the meat under cold water.

2. Cook the Meat: In the same pot, return the tripe and shank to the pot. Add 10 cups of fresh water, onion, garlic, oregano, cumin, and salt. Bring to a boil, then reduce to a simmer. Cover and cook for about 3 hours or until the tripe is tender. Skim off any foam that rises to the surface.

3. Prepare the Chili Sauce: While the meat cooks, in a separate pot, add the guajillo and ancho chiles to boiling water and let them soak for about 15 minutes until softened. Drain the chiles and blend them in a blender with a small amount of the soaking water until smooth.

4. Combine Everything: Once the tripe is tender, remove the onion and garlic from the broth. Stir in the blended chili sauce and the drained hominy. Simmer for an additional 30 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper.

5. Serve: Ladle the menudo into bowls and garnish with fresh lime wedges, chopped onion, chopped cilantro, and crushed red pepper to taste. Enjoy your homemade menudo!

Note: Menudo is often enjoyed as a hearty breakfast or brunch dish, especially on special occasions or holidays.