Mexican Tripe Soup (Menudo) Recipe
A classic Mexican menudo is a spicy tripe, veal knuckle, and hominy soup, often reputed as a hangover remedy.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Combine tripe, veal knuckle, water, onions, garlic, salt, coriander, oregano, crushed red pepper, and black pepper in a large Dutch oven.
-
Bring the mixture to a boil, then reduce heat and simmer, covered, for 3 hours, until the tripe and veal are very tender.
-
Remove the veal knuckle, cool, debone, chop the meat, and return it to the soup along with the hominy.
-
Bring the soup to a boil again, reduce heat, and simmer, covered, for 20 additional minutes.
-
Serve in heated bowls with pequin chiles or crushed red pepper and lime wedges.