Name: Hominy and Tripe Soup (Menudo)
Yield: 16 Servings
Cuisine: Mexican
Ingredients: 2 tablespoons salt, divided; 6 cups Red Chile Sauce; 14 cloves garlic, chopped, divided; 1 dozen bolillos or mini French bread rolls; Crushed red chile; Dried Mexican oregano; 5 pig’s feet; 3 ox feet; 5 pounds smooth beef tripe, cut into 1-inch pieces; Lime wedges; ½ white onion, quartered plus 1 whole white onion, quartered; 18 cups water, divided; 1 (6-pound) can white hominy, drained; 2 teaspoons dried Mexican oregano; 1 large white onion, chopped

Preparation info

16
Servings

Difficulty
Medium

Appears in

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

About

Menudo—the breakfast of champions! Nothing else will do after a long night of celebrating. Christmas Eve, New Year’s Day, and cold winter days are my favorite times to have menudo. Only a few women in our family have attempted Grandma’s highly sought-after recipe, partly because we weren’t sure where to begin and partly because of the number of hours needed to prepare it. If you have time and lots of patience an