Name: Tripe and Hominy Soup (Menudo)
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: 1 pound honeycomb tripe, cut into 1-inch pieces (see Note); 1 cup freshly squeezed lemon juice (from about 10 lemons); 3 guajillo chiles, stemmed and seeded (see Note); 1 medium white onion, peeled and halved; 1 tablespoon red wine vinegar; 1 gallon Chicken Broth; 1 teaspoon ground cumin; ¼ cup finely chopped cilantro, for garnish; 1 15-ounce can hominy, drained and rinsed (see Note); 1 tablespoon salt; 3 large ripe tomatoes, halved; ¼ cup extra-virgin olive oil; 1 lime, cut in wedges, for garnish; 4 garlic cloves, peeled; 1 tablespoon dried Mexican oregano, for garnish (see Note)

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

La Comida del Barrio

By Aarón Sánchez

Published 2003

About

Not Ricky Martin’s former boy band Menudo, but the humble Mexican tripe-and-pozole soup, menudo is a particular specially of the central coastal area of Sonora, Mexico, and San Marco, Texas, which is the host of the statewide menudo cook-off held every Cinco de Mayo. I think Pepe’s Tamales in El Paso makes the best menudo’ even better than their renowned tamales. My cousin’s husband, Jorge, owns the restaurant chain and