Last Updated on June 26, 2023 by My Back Kitchen
Get ready to dive into the vibrant and robust flavors of Mexican cuisine with our Abuelo’s menudo receta—a traditional dish that is as comforting as it is delicious. Menudo is a hearty soup made with tripe, hominy, and a flavorful broth infused with spices and herbs. This beloved Mexican delicacy is often enjoyed as a comforting meal, particularly on special occasions or weekends.
Menudo holds a special place in Mexican culinary traditions and is often associated with celebrations, family gatherings, and weekend rituals. Its roots can be traced back to the indigenous cultures of Mexico, where tripe—a type of edible offal—was commonly used in cooking. Over time, menudo has become a beloved dish throughout Mexico, with various regional variations that add to its diversity and appeal.
Our Menudo Receta Menudo features tripe as its key ingredient. Tripe refers to the stomach lining of a cow or a pig, and it provides a unique texture and flavor to the dish. When cooked properly, tripe becomes tender and absorbs the flavors of the broth, resulting in a rich and satisfying culinary experience.
Hominy is another essential component of menudo. These large corn kernels are treated with an alkali solution, which softens the corn and gives it a distinctive flavor and texture. Hominy adds substance and a subtle sweetness to the soup.
The flavorful broth is the soul of menudo. It is typically made with a combination of ingredients such as beef or pork bones, onions, garlic, dried chilies, and aromatic spices like oregano and cumin. The slow simmering process allows the flavors to meld together, creating a savory and fragrant base for the soup.
Menudo is traditionally served with a variety of garnishes that add freshness and complexity to the dish. These can include chopped onions, cilantro, lime wedges, dried oregano, crushed red pepper flakes, and sliced radishes. Each garnish contributes its own unique flavor and texture, allowing you to personalize your bowl of menudo.
Menudo is often enjoyed as a main course for breakfast or brunch. Serve it with warm tortillas or crusty bread, allowing you to soak up the delicious broth and savor the tender tripe and hominy. Take your time, enjoy the flavors, and let the warmth of this traditional Mexican dish comfort your soul.
Menudo is a quintessential Mexican dish that captures the essence of comfort, tradition, and culinary artistry. With its tender tripe, hearty hominy, and aromatic broth, menudo offers a unique and satisfying dining experience. By exploring the flavors of menudo, you can embark on a gastronomic journey that celebrates the vibrant heritage and culinary richness of Mexico. Enjoy!
- 12 one quart wide-mouthed mason jars
- 2 lbs. dried chile ancho stems and seeds removed
- 15 lbs. menudo-tripe cleaned well
- 3 heads garlic tops cut off to expose garlic
- 2 large onions
- 1 pkg pigs or cows feet
- 3 Tbsp. kosher salt
- 3 Tbsp. Mexican oregano
- 2 cans hominy (2lb. cans)
- Remove seeds and stems from the dried chile and place in medium sized pot. Add water to pot until just barely covered. Bring water to boil and simmer for 30 minutes, stirring occasionally, until softened. Remove chile from the water, making sure to reserve the cooking liquid, and place into blender. Blend on high until a smooth paste is formed, adding some of the reserved liquid as needed.
- Open the and remove the tripe from the package. Wash thoroughly. If using whole tripe, cut into 1 1/2 inch squares and add to pot.
- Add beef or pigs feet to pot along with quartered onions and garlic.
- Fill pot to cover all ingredients, cover and bring to a boil. Once the water is boilng, reduce heat to low and simmer for 4 1/2 hours.
- Add 1 cup of chili paste and stir into pot. Then add 3 tablespoons of salt and 3 tablespoons of oregano, stir well.
- Add hominy and stir until evenly distributed. Taste for seasonings and adjust to your liking. Simmer menudo for another 30-45 minutes.
- Server with your favorite toppings (cilantro, onions, tortillas and avocados)