Spicy Traditional Menudo
Indulge in the vibrant flavors of Mexico with this Spicy Traditional Menudo, a beloved dish that's synonymous with comfort and camaraderie. Often served on leisurely Sunday mornings, this hearty soup is made with succulent honeycomb beef tripe and tender pork knuckles, swimming in a rich, spicy broth. With the subtle heat of dried chili pequins and the brightness from fresh lime, every sip warms the soul and revives the spirit. Perfect for nourishing after a night of celebration or simply enjoying with family and friends. You'll love how the combination of hominy and savory spices brings everyone to the table. Just remember, this dish packs a flavorful punch; feel free to adjust the spiciness to your liking by modifying the chili content. Serve it with chopped onions, cilantro, and lime for an added layer of deliciousness!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
honeycomb beef tripe
3 lbs (washed and cut into 1-inch pieces)
pork knuckles
1 1/2 lbs (rinsed)
water
8 quarts (n/a)
white onions
3 large (peeled and quartered)
garlic
1 head (peeled and chopped roughly)
salt
2 tablespoons (n/a)
oregano
1 tablespoon (n/a)
cayenne pepper
1 teaspoon (n/a)
frozen hominy
2 lbs (n/a)
green onion
1 bunch (n/a)
red pepper flakes
1 1/2 tablespoons (n/a)
dried chile pequins
6 (seeds removed)
canned diced green chilies
2 (8 ounce) cans (n/a)
white onions
2 (finely diced)
cilantro
2 bunches (chopped coarsely)
limes
10 (quartered)
tortilla
to taste (for serving)
Instructions
1
Thoroughly wash the honeycomb beef tripe under cold running water and cut it into bite-sized (1-inch) pieces. Set aside.
2
In a large pot, rinse the pork knuckles under water and add them to the pot, followed by the washed tripe pieces.
3
Pour in 8 quarts of water and bring the mixture to a vigorous boil over high heat.
4
Once boiling, add the quartered white onions, chopped garlic, salt, oregano, cayenne pepper, red pepper flakes, green onions, dried chile pequins, and canned diced green chilies. Stir well to combine.
5
Cover the pot and reduce the heat to a gentle simmer. Allow the soup to cook for about 3 hours, or until the beef tripe is tender, almost translucent, and jelly-like in texture.
6
After cooking, carefully remove the pork knuckles from the pot. Once they have cooled slightly, remove the meat from the bones, chop it into small pieces, and return it to the pot. Discard the bones.
7
Stir in the frozen hominy and cover the pot. Continue to cook for an additional hour, allowing the flavors to meld together.
8
To serve, ladle the spicy menudo into bowls and provide sides of finely diced onions, chopped cilantro, and quartered limes for garnish. Enjoy with warm tortillas!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Traditional Menudo?
It is a hearty Mexican soup made with honeycomb beef tripe and pork knuckles in a rich, spicy broth, typically served with hominy and various fresh garnishes.
What kind of tripe is used in this recipe?
This recipe specifically uses 3 lbs of honeycomb beef tripe, which is washed and cut into 1-inch pieces.
Why are pork knuckles included in the menudo?
Pork knuckles add depth and richness to the broth; the meat is eventually removed from the bones and added back to the soup for extra texture and flavor.
How long does the menudo need to simmer?
The menudo should simmer for about 3 hours initially until the tripe is tender, followed by an additional hour once the hominy is added.
What makes this menudo recipe spicy?
The spice comes from a combination of cayenne pepper, red pepper flakes, dried chile pequins, and canned diced green chilies.
How much water is required for the broth?
You will need 8 quarts of water to prepare the base of this soup.
What type of hominy is recommended?
The recipe calls for 2 lbs of frozen hominy, which is added during the final hour of cooking.
How should I prepare the honeycomb beef tripe before cooking?
Thoroughly wash the tripe under cold running water and cut it into bite-sized 1-inch pieces.
What should I do with the pork knuckles after they have boiled?
Remove them from the pot, let them cool slightly, strip the meat from the bones, chop the meat, and return it to the soup while discarding the bones.
Can I adjust the spiciness of this dish?
Yes, you can easily modify the heat level by adjusting the amount of chili content to suit your preference.
What ingredients are used to garnish the menudo?
It is traditionally served with finely diced white onions, coarsely chopped cilantro, and fresh lime quarters.
How much garlic is used in the recipe?
The recipe uses one full head of garlic, peeled and roughly chopped.
Are there specific herbs used in the broth?
Yes, one tablespoon of oregano is added to provide a traditional aromatic flavor.
What is the desired texture of the beef tripe when finished?
The tripe should be tender, almost translucent, and have a jelly-like texture.
Should I remove the seeds from the dried chile pequins?
Yes, the recipe specifies that the seeds should be removed from the 6 dried chile pequins.
When is menudo traditionally served?
Menudo is a beloved Mexican dish often served on leisurely Sunday mornings and during celebrations.
How many onions do I need in total?
You need 3 large white onions (quartered) for the broth and 2 additional white onions (finely diced) for garnishing.
Is salt included in the broth?
Yes, the recipe calls for 2 tablespoons of salt to season the large pot of soup.
What kind of green chilies are used?
The recipe uses two 8-ounce cans of diced green chilies.
How much red pepper flakes should I add?
The recipe suggests adding 1 1/2 tablespoons of red pepper flakes.
What is the role of green onions in this dish?
One bunch of green onions is added to the pot during the boiling phase to flavor the broth.
How many limes are needed for the garnishing stage?
The recipe recommends 10 limes, quartered, to be provided as a side for diners.
Is this dish considered a comfort food?
Yes, it is tagged as a traditional comfort food and is often cited as a hangover remedy.
Should the pot be covered while simmering?
Yes, you should cover the pot during the 3-hour simmer and again during the final hour with the hominy.
What is served alongside the menudo?
It is typically enjoyed with warm tortillas to complement the spicy soup.
How much cayenne pepper does this recipe call for?
The recipe uses 1 teaspoon of cayenne pepper.
How much cilantro is needed?
The recipe calls for 2 bunches of cilantro, coarsely chopped, to be used as a garnish.
Can I use fresh hominy instead of frozen?
While the recipe specifies 2 lbs of frozen hominy, fresh or canned can be used as substitutes, though cooking times may vary.
What are the characteristics of this menudo?
It is described as spicy, traditional, hearty, and vibrant, making it perfect for family gatherings.
Is it necessary to rinse the pork knuckles?
Yes, the instructions recommend rinsing the pork knuckles under water before adding them to the pot.