Mexican Tripe Soup - Menudo Soup RECIPE FOR YOU TODAY

Mexican Tripe Soup - Menudo Soup Recipe
by Cynthia Detterick-Pineda

Recipe Type: Beef, Soup, Tripe, Calves Feet
Cuisine: Southwest, Mexican
Yields: 12 servings
Prep time: 30 min
Cook time: 8 hr

Ingredients:

2 calves feet*
5 pounds tripe*
3 medium-size onions, minced
4 cloves finely-minced garlic
1 tablespoon dried oregano
2 teaspoons coriander seeds
3 tablespoons red chile powder
3 cups whole frozen or canned hominy**
1/8 cup chopped fresh cilantro for garnish
2 large lemons, cut into wedges
1 medium onion, diced for a garnish
Diced green onions
Salt and Pepper

* Tripe comes from the market already cleaned and the calves feet simply have to be washed well.

** Hominy refers to corn kernels without their germ and their hull or bran. Hominy can be served whole or ground.

Preparation:

Wash the calves’ feet well and place in a large pot or cast iron Dutch oven. Cover with water and cook over medium-low heat for 1 hour.

Wash tripe thoroughly and cut into 1 to 2-inch square pieces. Add these to the calves feet after the hour has passed; add onions and garlic.

Place the oregano and coriander seeds in a cheesecloth bag and tie loosely; add the bag to the pot. Add the red chile powder. Simmer the mixture over a low to medium heat for approximately 6 to 7 hours, or until the tripe is tender. Add the hominy and cook for another hour; remove from heat.

Ladle hot menudo into bowls. Garnish with diced onion, cilantro, lemon wedges, and/or green onions as garnish.

NOTE: Menudo will keep several days in the refrigerator and freezes fairly well.

Makes about 12 servings.