Ingredients with Measurements:
- 2 pounds beef tripe, cleaned and cut into small pieces
- 1 can (29 oz) hominy, drained and rinsed
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 bay leaf
- 2 tablespoons vegetable oil
- 8 cups water
- Salt and pepper to taste
- Lime wedges, chopped cilantro, and chopped onion for serving
Special equipment needed:
- Large pot or Dutch oven
- Cutting board and knife
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef tripe and cook until browned, stirring occasionally, for about 10 minutes.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, for about 5 minutes.
3. Add the dried oregano, ground cumin, chili powder, paprika, and bay leaf to the pot and stir to combine.
4. Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 2 hours or until the tripe is tender.
5. Add the drained and rinsed hominy to the pot and simmer for another 30 minutes.
6. Season with salt and pepper to taste.
7. Serve the menudo hot with lime wedges, chopped cilantro, and chopped onion on the side.
- Time:
Preparation time: 30 minutes
- Cooking time: 2 hours and 30 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 16g
- Carbohydrates: 22g
- Protein: 28g
Substitutions for ingredients:
- Beef tripe can be substituted with beef shank or oxtail.
- Fresh oregano can be used instead of dried oregano.
- Chicken broth can be used instead of water.
Variations:
- Add chopped tomatoes and jalapenos for a spicier version.
- Use pork instead of beef for a different flavor.
- Add chopped carrots and celery for a heartier soup.
Tips and tricks:
- Clean the beef tripe thoroughly before cooking to remove any impurities.
- Cook the menudo on low heat to allow the flavors to develop.
- Serve with warm tortillas or crusty bread.
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 low heat until heated through.
Presentation ideas:
- Serve the menudo in individual bowls with lime wedges, chopped cilantro, and chopped onion on the side.
Garnishes:
- Lime wedges, chopped cilantro, and chopped onion
Pairings:
- Serve with warm tortillas or crusty bread.
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
Troubleshooting advice:
- If the menudo is too spicy, add more water or broth to dilute the heat.
- If the tripe is tough, cook it for a longer time until it becomes tender.
Food safety advice:
- Make sure to clean the beef tripe thoroughly before cooking to avoid any foodborne illnesses.
- Store leftover menudo in the refrigerator and consume within 3 days.
Food history:
- Menudo is a traditional Mexican soup that is often served for breakfast or brunch. It is believed to have originated in the state of Jalisco.
Flavor profiles:
- Savory, spicy, and tangy
Serving suggestions:
- Serve hot with lime wedges, chopped cilantro, and chopped onion on the side.
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Region: Mexican