Prep 1 min
Cook 4 hrs
Menudo is a traditional Mexican dish; a frequently spicy soup made with tripe. It is often thought of as a cure for a hangover, and is traditionally served on special occasions or with family.
- 680.38 g veal knuckle
- 907.18 g honeycomb tripe
- 1 large onion
- 3 garlic cloves, peeled
- 6 peppercorns
- 3784.0 ml water
- 3 large ancho chilies
- 1 large poblano chiles or 2 canned green chilies, peeled
- 118.29 ml hominy, drained
- 4.92 ml oregano
- salt, as necessary
- Cut the tripe into small squares and put them into a large pan with the veal knuckle; cover with the water and bring to a boil; lower the temperature and simmer, uncovered for about 2 hours, or until the tripe and knuckle are just tender but not too soft.
- Meanwhile, roast the chilies by placing them in a 350 degree oven until skins are browned or blackened, turning them once; place them in a bag to steam until cool enough to handle.
- Peel and cut the chilies open and remove seeds and the veins; cut into strips.; add to the meat while it is cooking.
- Remove the knuckle and allow to cool enough to handle; strip off the meat; chop roughly and return them to the pan.
- Pour in the hominy.
- Simmer the menudo slowly, uncovered, for an additional 2 hours.
- Add salt to taste.
- Sprinkle with oregano and serve in large, deep bowls.