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This soup is eaten at lunch, dinner or even breakfast. It is reputed to cure hangovers when served with plenty of extra hot peppers.
- 2 lbs honeycomb tripe
- 1 (1 1/2 lb) veal knuckle
- 6 cups water
- 3 medium onions, chopped
- 2 cloves garlic, minced
- 2 teaspoons salt
- 1⁄2 teaspoon coriander seed
- 1⁄4 teaspoon dried oregano, crushed
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon pepper
- 1 (15 ounce) can hominy
- dried chile pequins or crushed red pepper flakes
- lime wedge
- Cut tripe into 1-inch pieces.
- Place in a dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 teaspoon crushed red pepper, and the pepper.
- Simmer, covered, 3 hours until tripe is clear and jellylike in appearance and veal is tender.
- Remove veal knuckle from pot.
- When cool enough to handle, discard bones, chop meat and return to pot.
- Add undrained hominy.
- Cover and simmer 20 minutes longer.
- Serve with pequin chilies or crushed red pepper to taste.
- Garnish with lime wedges.
My favorite soup! I omit the tripe (sacrilege) because my wife says it feels like an old bathing cap. Followed the recipe as written, except substituted pork hocks for the veal knuckle. Worked just fine and tasted great. Cheers.
Thanks Karen! This recipe is almost a carbon copy of the one I had in my old recipe collection that has now been lost forever. I live in Thailand now and needed this recipe to introduce Mam, my Thai wife, to original Mexican food. She loved it and loved the smell of it cooking, as I always did. This was an expensive endeavor for me, since I had to order the hominy from a store online and have it shipped here. Can't get certain things here as easy as when I was living in El Paso, TX!
I just "love" Menudo" !!!!! Thanks