lbs lean beef tripe, cut into pieces
can (14.5 ounces) cooked hominy or cacahuazintle corn
New Mexico dried red chili peppers
In large pot (2 gallons), place the water over medium-low heat. Add the beef tripe, onion, 4 garlic cloves and bay leaf and cook for 2 hours. Make sure the beef tripe is tender and not overcooked.
To make the sauce:Remove stems from the chilies and soak in hot water for 12-24 hours, until soft.*
Blend the chilies, 6 garlic cloves, cumin, and oregano with a cup of the liquid in which the chilies were soaked. Strain. Season with salt and pepper to taste.
Add the hominy or corn and the chili sauce and let it boil for 10 minutes to incorporate the chili sauce with the rest of the ingredients.
Serve in a soup dish with onions, oregano and fresh lemon juice to taste.
*To speed up the process, bring the chiles to a quick boil for 10 minutes, remove from the stove, cover, and let rest for an hour or until they are no longer too hot to blend.
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- A party is not complete without a bowl of this spicy beef tripe and corn soup. Made with a base of dried red chili peppers in northern Mexico or in a clear broth known as menudo blanco in the states of Sonora and Sinaloa, this dish brings families together. This comfort delicacy is traditionally served in just about every Mexican celebration including weddings, quinceañera parties, baptisms and even New Year’s.If you don’t see this dish on the reception menu, then you will find it as the main course at the tornaboda or post-reception get-together. A bowl of hot menudo sure satisfies and it is believed to be invigorating after an evening of celebration.