Name: Mexican Tripe Soup (Menudo)
Yield: Makes 10 Main-Course Servings
Cuisine: Mexico
Ingredients: 1 calf’s foot, split lengthwise, then cut in half crosswise; 2 carrots, thickly sliced 6 garlic cloves, peeled 8 poblano chilies; 1 large onion, cut into quarters; 3 pounds honeycomb or assorted types of tripe, well rinsed in cold water and cut into 1-inch squares or triangles; flour tortillas; 2 tablespoons finely chopped cilantro leaves; 4 cups cooked or drained canned hominy; Jalapeño chilies, seeded and finely chopped; salt

Preparation info

Makes
10
Main-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

Like pozole verde, menudo contains hominy. But if you don’t want to bother cooking hominy, whole corn kernels added at the end make an acceptable substitute. This recipe also uses poblano chilies, which give the soup a characteristic Mexican flavor.

Ingredients

1 calf’s foot, split lengthwise, then cut in half crosswise
3 pounds honeycomb or assorted types of tripe, well rinsed in cold water and cut into 1-inch

Method

Place the calf’s foot and tripe in a 4-quart pot. Add enough cold water to cover by about 4 inches. Bring to a simmer over medium heat and keep at a simmer for 10 minutes. Pour everything into a colander and thoroughly rinse the calf’s foot and tripe in cold water to eliminate any froth or scum.