Menudo Recipe
Menudo has its roots in Mexico, where it has been enjoyed for centuries. The dish is believed to have originated from the Aztec people, who utilized every part of the animal in their cooking.
Equipment
- Large pot or Dutch oven
- Medium saucepan
- Strainer
- Cutting board and knife
- Blender or food processor
- Ladle
- Serving bowls
Ingredients
- 2 pounds beef tripe, cleaned and cut into bite-sized pieces
- 2 pounds beef shank or marrow bones
- 1 large onion, quartered
- 6 cloves garlic, peeled
- 2 bay leaves
- 2 teaspoons salt
- 1 teaspoon black peppercorns
- 8 cups water
- 4 guajillo chiles, dried and seeded
- 4 ancho chiles, dried and seeded
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 tablespoon white vinegar
- 1 can (15 oz) hominy, drained and rinsed
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Chopped onions (for serving)
- Crushed red pepper (optional, for serving)
- Warm tortillas (for serving)
Instructions
- Start by thoroughly cleaning the beef tripe. Rinse it under cold water and trim any excess fat. Cut the tripe into bite-sized pieces and set aside.
- Place the beef shank or marrow bones in a large pot along with the quartered onion, garlic cloves, bay leaves, salt, and black peppercorns. Add 8 cups of water and bring to a boil over medium-high heat.
- Once the water reaches a boil, reduce the heat to low and let it simmer. Skim off any foam that forms on the surface. Allow the meat to cook for about 2 hours, or until the beef shank is tender and the broth is flavorful.
- After 2 hours, remove the beef shank and bones from the pot. Shred the meat from the bones and return it to the pot, discarding the bones. Add the cleaned and cut tripe to the pot.
- While the tripe is cooking, prepare the chili sauce. In a medium saucepan, bring 2 cups of water to a boil. Add the dried guajillo and ancho chiles, and let them soften for about 10 minutes.
- Once softened, drain the chiles and transfer them to a blender or food processor. Add the dried oregano, cumin, and white vinegar. Blend until smooth, adding a little water if needed to achieve a sauce-like consistency.
- Pour the chili sauce into the pot with the tripe and beef broth. Stir well to combine. Add the hominy and continue to simmer the stew over low heat for another 1 to 1.5 hours, or until the tripe is tender and the flavors have melded together.
- Once the Menudo is ready, remove the bay leaves and ladle the soup into serving bowls. Garnish with fresh cilantro, chopped onions, and a squeeze of lime juice. Serve with warm tortillas on the side and offer crushed red pepper for those who enjoy a bit of heat.