Ingredients with Measurements:
- 2 lbs beef tripe, cleaned and cut into small pieces
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp vegetable oil
- 1 can (29 oz) hominy, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tbsp chili powder
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 bay leaf
- 4 cups beef broth
- Salt and pepper to taste
- Lime wedges, chopped cilantro, and diced onion for serving
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Sharp knife and cutting board
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes until softened.
2. Add the beef tripe to the pot and stir to combine with the onion and garlic. Cook for 5-7 minutes until the tripe is browned on all sides.
3. Add the drained hominy, diced tomatoes, chili powder, oregano, cumin, and bay leaf to the pot. Stir to combine.
4. Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low and simmer for 2-3 hours until the tripe is tender and the flavors have melded together.
5. Season the menudo with salt and pepper to taste. Remove the bay leaf.
6. Serve the menudo hot with lime wedges, chopped cilantro, and diced onion on top.
- Time:
Preparation time: 30 minutes
- Cooking time: 2-3 hours
5. Temperature:
- Medium-high heat to sauté the onion and garlic
- Low heat to simmer the menudo
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 320 per serving
- Fat: 12g
- Carbohydrates: 25g
- Protein: 28g
Substitutions for ingredients:
- Beef tripe can be substituted with pork tripe or chicken gizzards.
- Vegetable oil can be substituted with olive oil or canola oil.
- Beef broth can be substituted with chicken broth or vegetable broth.
Variations:
- Add chopped jalapeño peppers or serrano peppers for extra heat.
- Use fresh tomatoes instead of canned tomatoes.
- Add chopped carrots and celery for extra vegetables.
Tips and tricks:
- Make sure to clean the beef tripe thoroughly before cooking.
- If the menudo is too thick, add more beef broth or water to thin it out.
- For a richer flavor, brown the beef tripe in batches before adding the onion and garlic.
Storage instructions:
- Store leftover menudo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the menudo in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the menudo in individual bowls with lime wedges, chopped cilantro, and diced onion on top.
Garnishes:
- Lime wedges, chopped cilantro, and diced onion
Pairings:
- Serve the menudo with warm tortillas or crusty bread.
Suggested side dishes:
- Refried beans, Spanish rice, or a simple green salad.
Troubleshooting advice:
- If the menudo is too thin, simmer it for longer to reduce the liquid.
- If the menudo is too spicy, add a dollop of sour cream or serve with a side of rice to help balance the heat.
Food safety advice:
- Make sure to clean the beef tripe thoroughly before cooking to avoid any potential foodborne illnesses.
Food history:
- Menudo is a traditional Mexican soup made with tripe, hominy, and spices. It is often served as a hangover cure or as a celebratory dish for special occasions.
Flavor profiles:
- Menudo has a rich and savory flavor with a slightly spicy kick from the chili powder and cumin. The hominy adds a slightly sweet and nutty flavor to the dish.
Serving suggestions:
- Serve the menudo hot with lime wedges, chopped cilantro, and diced onion on top.
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Region: Mexican