A traditional Mexican soup made with beef tripe, hominy, and a rich red chili broth. Perfect for a hearty meal that warms the soul.
Preparation time
30min
Cooking time
3h
Ingredients
8 Servings
- 1 kg beef tripe
- 1 tsp cumin
- 6 dried red chilies
- 4 garlic cloves
- 800 g hominy
- 2 lime
- 1 onion
- 1 tbsp oregano
- 2 tsp salt
- 2 l water
Directions
Step 1
Clean the tripe thoroughly and cut into bite-sized pieces.
Step 2
In a large pot, bring 2 liters of water to a boil and add the tripe. Simmer for about 2 hours until tender.
Step 3
While the tripe is cooking, soak the dried red chilies in hot water for 20 minutes. Once softened, blend them with a cup of the soaking water to create a smooth chili paste.
Step 4
Add the chopped onion, minced garlic, chili paste, oregano, cumin, and salt to the pot with the tripe. Stir well to combine.
Step 5
Add the hominy and let the soup simmer for another 1 hour to allow the flavors to meld together.
Step 6
Serve the Menudo hot, garnished with lime wedges on the side for an added burst of freshness.