Menudo is a traditional Mexican soup made with beef tripe and a red chili pepper base. It’s often enjoyed on special occasions or as a hearty meal. Here’s a classic recipe to help you make this flavorful dish:
Ingredients
For the Broth
- 2 pounds beef tripe, cut into bite-sized pieces
- 1 beef foot (optional, for richer broth), cut into pieces
- 1 large onion, quartered
- 4 cloves garlic, peeled
- 2 bay leaves
- 1 tablespoon salt
- 10 cups water
For the Red Chili Sauce
- 4 dried guajillo chilies
- 4 dried ancho chilies
- 2 cloves garlic
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- 1 cup water (for blending the sauce)
For Serving
- 1 large onion, finely chopped
- 1 bunch cilantro, chopped
- 1 cup dried oregano
- 1 cup crushed red pepper
- 8 limes, cut into wedges
- Corn tortillas or bolillo rolls
Instructions
- Prepare the Broth:
- Thoroughly rinse the beef tripe under cold water. If using a beef foot, rinse it as well.
- In a large pot, combine the tripe, beef foot, onion, garlic, bay leaves, and salt. Add 10 cups of water.
- Bring to a boil, then reduce heat and simmer for about 3 hours, or until the tripe is tender. Skim off any foam that rises to the surface.
- Prepare the Red Chili Sauce:
- While the broth is simmering, prepare the chili sauce. Remove stems and seeds from the guajillo and ancho chilies.
- In a medium saucepan, boil the chilies in water for about 10 minutes, or until they soften.
- Drain the chilies and transfer them to a blender. Add garlic, cumin seeds, oregano, and 1 cup of fresh water. Blend until smooth.
- Strain the sauce through a fine-mesh sieve to remove any solids.
- Combine and Cook:
- Once the tripe is tender, remove the onion, garlic, and bay leaves from the pot.
- Add the red chili sauce to the pot. Stir well to combine.
- Simmer the soup for an additional 30 minutes to allow the flavors to meld.
- Serve:
- Ladle the menudo into bowls.
- Serve with chopped onions, cilantro, dried oregano, crushed red pepper, and lime wedges on the side. Encourage guests to add these toppings to their liking.
- Enjoy menudo with warm corn tortillas or bolillo rolls.
Tips
- Cleaning the Tripe: It’s crucial to clean the tripe thoroughly. Rinse it several times under cold water, and you can also soak it in a mixture of water and vinegar for a few minutes, then rinse again.
- Spice Level: Adjust the number of chilies to your heat preference. For a milder menudo, use fewer chilies or remove some seeds.
- Make Ahead: Menudo can be made a day in advance and reheated. The flavors often improve as it sits.
Enjoy your delicious homemade menudo!
