Menudo
Cooking Con Claudia · ♥ 4.4K likes · 157K views · 5 min video
Read about tripe in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 5 lb honeycomb tripe
- 4 tbsp salt
- 1 whole onion
- 4 whole bay leaves
- 1 stem epazote
- 20 whole New Mexico or guajillo chile pods
- 4 whole chile ancho
- beef feet
- ¾ cup lime juice
- water
- 2 limes lime peel
Rinse the honeycomb tripe and beef feet and cut into one inch pieces. Soak in a bowl with the lime juice, the peel of two limes and water to cover, two hours.
- 32 oz white corn pozole
Drain and rinse the tripe. Drain and rinse the pozole, soaked overnight until doubled.
- 5½ qt water
Bring 5 1/2 quarts of water to a boil over high heat; add the salt, beef feet and tripe and return to a boil.
- 1 whole head of garlic
- 1 tbsp menudo mix or oregano
Skim the top. Add the pozole, onion, head of garlic, bay leaves, epazote and menudo mix or oregano. Cover, reduce to medium-low and cook two hours.
Cover the chile pods and anchos with water, bring to a boil over high heat, then turn off.
- ¼ whole onion
- 5 cloves garlic cloves
- 1 tsp black pepper
- water
Blend the chiles with the reserved hominy, a quarter onion, five garlic cloves, black pepper and water to cover until smooth.
Add the sauce to the pot, straining if needed; rinse the blender with more water and add it. Bring to a simmer and taste for salt.
Cover and cook another 30 to 45 minutes, until the tripe and hominy are fully cooked.
- lime juice
- onion
- cilantro
- crushed oregano
- pepper
- chile de arbol
- bolillo bread
Serve with lime juice, onion, cilantro, crushed oregano, pepper and chile de arbol, with bolillo bread.
Serving and toppings