• 2 lbs beef tripe
  • 2 pigs feet
  • 10 cups cold water
  • 1 large onion, sliced
  • 1 whole head garlic, cleaned and smashed
  • 1 bunch cilantro, chopped
  • 1 tbs black peppercorns
  • 3 bay leaves
  • 1 tsp cumin seeds
  • 3 tsp Mexican oregano
  • 4 red dried chilies
  • 3 tbs kosher salt
  • 2 tbs vinegar
  • 4 dried guajillo chilies
  • 3 cups posole (hominy)
  • 2 tbs vinegar
  • 2 tbs sugar
  • 2 garlic cloves minced
  • 1 tsp Mexican oregano
  • 1 tsp ground cumin

Menudo is a Mexican soup/stew that is reputed to relieve hangovers. It has a rich deep flavor. It typically uses tripe and pigs feet in an flavorful stock.

  • Soak the tripe and pigs feat in a couple changes of cold water. This will remove some of the excess fat.
  • Bring a large pot of water to a boil then add the tripe and pigs feet.
  • Boil for 5 minutes then drain, discarding the water , then wash the tripe and feet to clean any brown gunk that is collected on the surface.
  • Wash out the pot and return the cleaned tripe and pigs feat to the pot  then add the ingredients for the braising liquid.
  • Cover and bring to a boil, then turn down the heat to low and simmer for 3 hours.
  • Turn off the heat and allow it to cool to room temperature.
  • Remove the tripe and and brush off any spices.
  • Slice the tripe into 1/2 inch x 2 inch strips.
  • Remove the pigs feat, clean and  strip off the meat and tendon then roughly chop.
  • Strain the stock through a double mesh strainer into a bowl and press out the solids.
  • Wash out the pot and add the chopped tripe and pigs feet back to the pot.
  • Place the oven rack in the lower middle position and preheat to 350 degrees.
  • Tear the guajillo  chilies open, discarding the stems and seeds.
  • flatten the chilies on a foil lined baking sheet then spritz with cooking spray.
  • Bake the chilies for 5-10 minutes, taking care not to burn them.
  • Remove them from the oven and cover with very hot tap water and allow them to re- hydrate for about 15 minutes.
  • Drain the chilies and put them in a blender with about half of the liquid.
  • Puree until smooth. Strain the mixture through a wire mesh strainer into the pot with the tripe and pigs feat.
  • Once you have strained the chili mixture, pour the rest of the stock through the strainer into the pot and press out any remaining solids.
  • Add 3 cups of posole to the pot.
  • Add the rest of the Menudo ingredients to the pot and cook until the soup has thickened.
  • Season with salt and pepper.
  • Note: the soup is much better after it sits overnight.

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