Menudo Mexican Tripe Soup


2 lbs of honeycomb tripe
1 and 1/2 lbs of veal or beef. Chuck roast works well
7 cups chicken stock
3 medium onions, chopped
4 cloves garlic, minced
2 large bay leaves
kosher salt and fresh cracked black pepper to taste
1/2 tsp coriander seed
1 tsp dried oregano
1 (15oz) can of hominy
2 tsp crushed red pepper
  • Cut tripe into 1 inch pieces.
  • In a stock pot add the tripe, beef or veal roast, chicken stock, onions, garlic, salt, pepper, oregano and bay leaves.
  • Cook covered  for at least 3 hours or until the  tripe is tender and jelly like.
  • Remove beef  from pot, chop the meat and return to the pot.
  • Add the hominy, cover and cook for 25 minutes longer.
  • Garnish with lime wedges and hot chilies and serve.



No Comments

    Leave a Reply


    Skill Level