World Flavors Cookbook

Menudo

A traditional Mexican soup made with beef stomach (tripe) in broth with a red chili pepper base.

Cuisine: Mexico

Ingredients

• 2 kg beef tripe, cleaned and cut into bite-sized pieces
• 1 kg beef honeycomb tripe
• 1 onion, halved
• 1 head of garlic, top cut off
• 10 dried guajillo chiles, seeded and soaked
• 4 dried ancho chiles, seeded and soaked
• 1 tsp dried oregano
• 1 tsp cumin
• Salt to taste
• To serve: chopped onion, fresh cilantro, lime wedges, crushed red pepper, and warm tortillas

Instructions

1. Place tripe in a large pot and cover with water. Add onion and garlic.
2. Bring to a boil, then reduce heat and simmer for about 2-3 hours until tripe is tender.
3. While tripe is simmering, blend the soaked chiles with some soaking liquid, cumin, and oregano until smooth. Strain the sauce.
4. Once tripe is tender, remove onion and garlic. Stir in the chili sauce.
5. Simmer for another 30-60 minutes to let flavors meld.
6. Season with salt to taste.
7. Serve hot with the traditional garnishes.