Menudo (Mexican Tripe Soup)
User Reviews
4.9
Menudo (Mexican Tripe Soup)
Description
Menudo (Mexican Tripe Soup) begins with simmering beef belly along with garlic, bay leaves, onion, and canned corn to create a flavorful broth. The guajillo sauce is prepared separately by soaking dried red chilies, blending them with garlic, cumin, and oregano, then straining to achieve a smooth, seasoned chili sauce. This sauce is then stirred into the broth, which is brought back to a boil to meld the flavors. The slow cooking not only tenderizes the beef but allows the sauce to infuse the soup with a distinctive spicy and aromatic character. The corn adds texture and slight sweetness, making the soup balanced and satisfying.
Menudo is traditionally served hot and can be enjoyed alone or accompanied by fresh tortillas. It’s robust enough to serve as a main meal, particularly on cooler days or for gatherings where a nourishing, homey soup is appreciated.
Ingredients
Spicy beef soup:
- 3 lb beef belly clean and cut into pieces about 1-2 inches long, and half an inch wide, removing any fat.
- 1 1/2 gallon water
- 2 onion
- 4 garlic minced, cloves
- 2 bay leaves dried
- 1 corn 14.5oz, large, canned
For the Guajillo Sauce:
- 6 garlic cloves
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 15 dried red chili
- salt to taste
- black pepper to taste
Instructions
For the spicy beef soup:
- In a large pot, add the water and let it heat over medium heat. Add in the beef belly, corn, 4 cloves of garlic and the bay leaves and allow to cook for around 2 hours, or until the meat becomes tender. Careful you don't overcook it!
For the sauce:
- Prepare the chilies by washing them and removing their stems. Leave them to soak them in hot water for 12 to 24 hours. Once ready, save 1 cup of the water they soaked in for the next step. To speed up the procedure, boil the chiles for 10 minutes, take them off the heat, cover them, and allow them to cool for an hour or until they have cooled enough to be blended.
- Place the chilies in a blender along with one cup of the water you set aside, along with 6 cloves of garlic, cumin, and oregano. Blend until smooth, then strain the mixture of excess water. Season it with salt and pepper to your taste.
- Now, incorporate the corn and chili sauce into the pot and let it all come to a boil for approximately 10 minutes to ensure that the flavors mix together harmoniously.
- To serve, garnish the soup with chopped onion, oregano/cilantro and a slice of green lemon.
Notes
User Reviews
Overall Rating
4.9
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