Ingredients with Measurements:
- 1 lb. beef tripe, cleaned and cut into small pieces
- 1 lb. pork shoulder, cut into small pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp. vegetable oil
- 1 can (14 oz.) diced tomatoes
- 1 can (8 oz.) tomato sauce
- 1 can (4 oz.) diced green chilies
- 1 can (15 oz.) kidney beans, drained and rinsed
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 cups beef broth
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the onions and garlic and cook until softened, about 3 minutes.
2. Add the beef tripe and pork shoulder to the pot and cook until browned, about 5 minutes.
3. Add the diced tomatoes, tomato sauce, diced green chilies, kidney beans, chili powder, cumin, oregano, salt, and black pepper 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 let the menudo simmer for 2-3 hours, stirring occasionally.
5. Once the menudo is cooked, stir in the chopped cilantro.
6. Serve the menudo hot with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 345
Fat: 15g
Carbohydrates: 22g
Protein: 28g
Sodium: 1,100mg
Fiber: 6g
Sugar: 6g
Substitutions for ingredients:
- Beef tripe can be substituted with beef tongue or beef cheeks.
- Pork shoulder can be substituted with pork belly or pork butt.
- Diced green chilies can be substituted with fresh jalapenos or serranos.
Variations:
- Add hominy to the menudo for a traditional Mexican twist.
- Use chicken instead of beef and pork for a lighter version of the dish.
- Add diced potatoes for a heartier meal.
Tips and tricks:
- Make sure to clean the beef tripe thoroughly before cooking.
- For a spicier menudo, add more chili powder or diced jalapenos.
- Let the menudo simmer for at least 2 hours to allow the flavors to meld together.
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 on the side.
Garnishes:
- Chopped cilantro
- Diced onions
- Diced avocado
- Shredded cheese
Pairings:
- Corn tortillas
- Spanish rice
- Refried beans
Suggested side dishes:
- Chips and salsa
- Guacamole
- Queso dip
Troubleshooting advice:
- If the menudo is too spicy, add more beef broth to dilute the heat.
- If the menudo is too thin, let it simmer for longer to reduce the liquid.
Food safety advice:
- Make sure to cook the meat thoroughly to avoid any foodborne illnesses.
- Store leftover menudo in the refrigerator within 2 hours of cooking.
Food history:
Menudo is a traditional Mexican soup made with beef tripe and spices. It is often served at special occasions and is believed to have healing properties.
Flavor profiles:
Spicy, savory, and slightly tangy.
Serving suggestions:
Serve the menudo with lime wedges on the side for a burst of citrus flavor.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican