Try this Menudo (Tripe Soup) recipe, or contribute your own.

Still searching for what to cook ?

Name: Menudo (Tripe Soup)
Prep time: 30 min
Total time: 45 min
Yield: 10
Cuisine: Mexican
Ingredients: Salt; Red Chile Puree:; 2 Garlic; Lemon wedges; 2/3 c Water; 3 qt Water (approx.); Sauce; 1/3 c Vinegar; green onions Finely chopped; 2 1/2 lb Tripe; Red Chile Puree (see below); Corn tortillas heated; 1/2 sm Onion; cilantro leaves Chopped; Cold water; 1 1/2 c Hominy; 8 California chiles (1/4 lb)

Find the most delicious recipes here

INGREDIENTS

Salt
Red Chile Puree:
2 Garlic
Lemon wedges
2/3 c Water
3 qt Water (approx.)
Sauce
1/3 c Vinegar
green onions ; Finely chopped
2 1/2 lb Tripe
Red Chile Puree ; (see below)
Corn tortillas ; heated
1/2 sm Onion
cilantro leaves ; Chopped
Cold water
1 1/2 c Hominy
8 California chiles ; (1/4 lb)

Servings

INSTRUCTIONS

Its traditional to recover from a night on the town with a bracing bowl of menudo. Scrape off any fat from tripe. Cut tripe into 1-inch squares. Place tripe and calfs foot in a large bowl. Add vinegar and cold water to cover generously. Let stand 3 hours. Drain. Rinse tripe and calfs foot thoroughly. Place in a large pot. Add garlic and onion. Pour in water to cover ingredients plus 1 to 1 1/2 inches, about 3 quarts. Add salt to taste. Bring to a boil; reduce heat. Cover and simmer about 6 hours or until tripe is tender. After 1 hour, skim foam from surface of soup. Skim again as needed. Add more water if liquid evaporates. Prepare Red Chile Puree. Add hominy and Red Chile Puree during last hour of cooking. Ladle into large bowls. Serve chopped green onions, cilantro, lemon wedges and hot corn tortillas separately. Makes 10 to 15 servings. Red Chile Puree: Remove stems from chiles. Break chiles open and rinse out seeds. Place in a saucepan with water to cover. Bring to a boil. Continue to boil until chiles are softened, about 5 minutes. Drain; discard water. Place chiles in blender; puree. Add enough water to make puree the consistency of tomato sauce. Press pureed chiles through a sieve to remove bits of peel. Makes about 1 cup. Variation: Substitute 1 1/2 cups nixtamal (cooked dried corn) for canned hominy. Combine with soaked tripe and calfs foot, garlic, onion and water. Cook as directed above. From: MEXICAN COOKERY by Barbara Hansen, HP Books, Tucson. 1980. ISBN 0-89586-038-4 Shared by: Karin Brewer, Cooking Echo, 6/93 Posted to MM-Recipes Digest V4 #032 by BobbieB1@aol.com on Jan 31, 1997.

NOTES

Alert editor

Menudo (Tripe Soup)

Salt 
  Red Chile Puree: 
2  Garlic 
  Lemon wedges 
2/3 c Water 
3 qt Water (approx.) 
  Sauce 
1/3 c Vinegar 
  green onions Finely chopped
2 1/2 lb Tripe 
  Red Chile Puree (see below)
  Corn tortillas heated
1/2 sm Onion 
  cilantro leaves Chopped
  Cold water 
1 1/2 c Hominy 
8  California chiles (1/4 lb)

Its traditional to recover from a night on the town with a bracing bowl of  menudo.    Scrape off any fat from tripe.  Cut tripe into 1-inch squares. Place tripe  and calfs foot in a large bowl.  Add vinegar and cold water to cover  generously.  Let stand 3 hours.  Drain.  Rinse tripe and calfs foot  thoroughly.  Place in a large pot.  Add garlic and onion. Pour in water to  cover ingredients plus 1 to 1 1/2 inches, about 3 quarts. Add salt to  taste.  Bring to a boil; reduce heat. Cover and simmer about 6 hours or  until tripe is tender.  After 1 hour, skim foam from surface of soup. Skim  again as needed.  Add more water if liquid evaporates. Prepare Red Chile  Puree.  Add hominy and Red Chile Puree during last hour of cooking. Ladle  into large bowls. Serve chopped green onions, cilantro, lemon wedges and  hot corn tortillas separately.    Makes 10 to 15 servings.    Red Chile Puree: Remove stems from chiles. Break chiles open and rinse out  seeds. Place in a saucepan with water to cover.  Bring to a boil. Continue  to boil until chiles are softened, about 5 minutes. Drain; discard water.  Place chiles in blender; puree.  Add enough water to make puree the  consistency of tomato sauce. Press pureed chiles through a sieve to remove  bits of peel.  Makes about 1 cup.    Variation: Substitute 1 1/2 cups nixtamal (cooked dried corn) for canned  hominy.  Combine with soaked tripe and calfs foot, garlic, onion and  water. Cook as directed above.    From:  MEXICAN COOKERY by Barbara Hansen, HP Books, Tucson.  1980. ISBN  0-89586-038-4 Shared by: Karin Brewer, Cooking Echo, 6/93  Posted to MM-Recipes Digest V4 #032 by BobbieB1@aol.com on Jan 31, 1997.

Add Photo

jojoandadamsamaniego

jojoandadamsamaniego

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (496g)
Recipe Makes: 10

Calories: 140
Calories from Fat: 42 (30%)

Amt Per Serving		% DV

	Total Fat 4.6g	6 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 0.4g
Cholesterol 136.6mg		42 %
Sodium 194.8mg		7 %
Potassium 224.5mg		6 %
Total Carbohydrate 10g		3 %
	Dietary Fiber 2g	8 %
	Sugars, other 7.9g
Protein 15g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 140

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe