Menudo. Mexican Tripe Stew

Hair of the dog, pickled onion monster munch, sex, or strong black coffee.
People the world over claim to have their answer to the mighty, mind crippling hangover and in Mexico, the land of tequila induced agony, menudo is the dish of choice for blowing away the cobwebs. 

Treated to my first bowl of “the good stuff” in the bustling central market after a night at the rodeo, Menudo is a spicy tripe stew. After a night of dancing, tequila and a lucky escape from an over eager lady, old enough to be my mother, I arrived at the busy luncheria armed with a thumping head ache, a nasty case of the sweats and a pair of blood-shot peepers.

Convincing my stomach to keep down a bowl of cows stomach I was soon slurping down mouthful after mouthful of nourishing spicy stew. With the juice of a few vitamin-packed limes and a generous hand of fresh cilantro added to the mix I was ready to take on the world again and head back top bed.
Here is a traditional Mexican menudo recipe. It takes some cooking so make sure you have a
good book handy. 


  • 9 ltr of water
  • 1 kilo of beef tripe, cut into 1-inch pieces
  • 6 cloves garlic, finely chopped
  • 1 large onion, finely chopped
  • salt
  • ground black pepper
  • dried oregano
  • ground red pepper
  • 5 tree chile (chile arbol) peppers seeded and chopped
  • 6 japones chile peppers, seeds removed
  • 1 kilo of hominy (canned is fine)
  • Spring onion, chopped
  • chopped fresh cilantro
  • 4 limes quarted
  •   

 

1. In a large pot, bring 3 litres of water to a boil. Place the tripe in the pot and reduce the heat. Simmer for two hours making sure to skim off any fat with a spoon. 

2. Carefully drain the water through a collander, reduce heat, and pour in a fresh 3 litres of water. Continue to simmer tripe for 1 hour and drain a second time.  
 
3. Pour the remaining water into the pot with the tripe, and bring to the boil. Stir in the garlic and the chopped onion, season with salt, pepper, oregano, and red pepper. Reduce the heat, and simmer for a further hour.

4. Turn on your grill. Arrange all the chile peppers on the grill and cook until they begin to scorch. Remove from heat, slit lengthwise, and scrape away the seeds. 

5. Place them all in a food processor, blend the chiles into a rough paste. Mix into the pot with the tripe and continue cooking 1 hours over low heat.

6. Now mix the hominy into the pot. Continue cooking for an hour. Serve with a couple of pinches of  spring onion, cilantro, and few squeezes of lime juice.



This entry was posted on Thursday, March 8th, 2012 at 10:41 and is filed under Mexican Recipes, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.

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