Menudo Soup

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.

• Ready In: 4 hrs 1 min
• Serves: 8

Ingredients

• 1 (1 1/2lb)  veal knuckle
• 2  lbs  honeycomb tripe
• 1  large onion
• 3  garlic cloves, peeled
• 6  peppercorns
• 4  quarts water
• 3  large ancho chilies
• 1  large poblano chiles or 2  canned green chilies, peeled
• 1⁄2 cup hominy, drained
• 1  teaspoon oregano
•  salt, as necessary

Directions

1. 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.
2. 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.
3. Peel and cut the chilies open and remove seeds and the veins; cut into strips.; add to the meat while it is cooking.
4. Remove the knuckle and allow to cool enough to handle; strip off the meat; chop roughly and return them to the pan.
5. Pour in the hominy.
6. Simmer the menudo slowly, uncovered, for an additional 2 hours.
7. Add salt to taste.
8. Sprinkle with oregano and serve in large, deep bowls.