Ingredients for Menudo Tripe Soup
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How to Make Menudo Tripe Soup
- Cut 1 pound of tripe into 1-inch pieces.
- In a large Dutch oven, combine the tripe, 1 pound veal knuckle, 8 cups water, 2 large onions (chopped), 4 cloves garlic (minced), 2 teaspoons salt, 1 tablespoon ground coriander, 1 tablespoon dried oregano, and 1/4 teaspoon crushed red pepper flakes.
- Bring to a boil, then reduce heat to low, cover, and simmer for 3 hours, or until the tripe is clear, jelly-like, and the veal is very tender.
- Remove the veal knuckle from the pot and set aside to cool.
- Once cool enough to handle, discard the bones and chop the veal into bite-sized pieces. Return the chopped veal to the pot.
- Add 2 cups of undrained hominy to the pot.
- Cover and simmer for an additional 20 minutes.
- Serve hot, garnished with fresh lime wedges and your desired amount of pequin chilies or crushed red pepper flakes for extra heat.
- Enjoy your delicious and potentially hangover-busting Menudo!
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
11g
Fat
7g
Carbs
4g
