by Heather Schmitt-Gonzalez / Thursday, December 19, 2013
Menudo (Red Chile Tripe Soup)
But that's not the only reason that people love menudo. It's actually a pretty common breakfast food in Mexico, though in some parts of the country, it goes by the name mondongo. B vitamins are good for every body (not just the ones nursing a hangover). You'd know it's true if you ever saw menudo on day two, after it's taken out of the fridge. It's like a bowl full of meat jelly studded with tripe and bones. Mmmm...
Now, I'm going to be completely honest with you and tell you that I only make menudo one time a year. Why? Because I absolutely cannot stand the smell of tripe cooking. Fair warning: it's not a lovely smell. And yes, I clean it well in several changes of water, plus scrub it with salt and lime, and rinse again. That's just the nature of tripe. It's smelly. But if you can get past the initial simmering, once you've added in the feet, bones, and other flavorings, it gets better.
Hey, if they're happy, I'm happy. Who knows, maybe one day I'll grow to love it. Of course, after 12 years of trying to already, maybe I won't. But that won't stop me from making my yearly pot of menudo for my loved ones to enjoy.
- 2-1/4 pounds beef tripe
- 1 tablespoon sea salt
- juice of 1 large lime
- 1 large pig's foot, split lengthwise
- 1 small cow's foot, split lengthwise or cut into 1" cross sections
- 1-1/2 pounds marrow bones, cut into 1" cross sections
- 6 ounces chopped white onion
- 6 fat garlic cloves, minced - divided
- 2 teaspoons dried Mexican oregano
- 1-1/2 ounces dried Cascabel chiles, stemmed, seeded, and deveined
- 1/3 teaspoon toasted ground cumin
- 2-3 teaspoons sea salt
- 1 (29 ounce) can Hominy, drained - optional
- 2-3 small limes, quartered
- 1 small white onion, chopped smallish
- handful fresh cilantro, roughly chopped
- dried Mexican oregano
- ground chile piquín or cayenne
- hot corn tortillas
I am sending this bowl of Menudo over to Deb at Kahakai Kitchen for this week's edition of Souper Sundays. And since it's Potluck week at IHCC, I'll be sharing this there, as well.
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Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.