Name: Tripe Soup (Menudo)
Yield: Servings: 16–20
Cuisine: American
Ingredients: 5–6 pounds beef tripe, thawed; 15 Saltine crackers, crushed; 2 tablespoons Mexican oregano; ¼ cup chili powder; ¼ cup salt; 3 29-ounce cans white hominy, rinsed and drained; Diced onions, chopped cilantro, diced jalapeño, lime wedges, and warm corn tortillas; 1 teaspoon ground black pepper; 2 teaspoons ground cumin; 6 quarts water; 1 whole onion, skin and root removed; ¼ cup menudo spice; 8 large garlic cloves, minced

Preparation info

Servings:
16–20

Difficulty
Easy

Appears in

My South Texas Kitchen

By Yvette Zuniga Jemison

Published 2022

About

Each time I cook menudo with my Tía Odilia her home fills with the aroma of richly flavored spices. Menudo is a deep red broth-y soup made with beef tripe. My family prepares menudo for big celebrations, and most often during the Christmas holiday season. This uniquely flavored soup is made in large batches and loaded with plump kernels of hominy. It is served with diced onions, chopped cilantro, and a generous squeeze of lime juice for an added layer of flavor. Warm corn tortillas also acc