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Menudo
A deeply restorative Mexican tripe soup with a rich red chilli broth — the traditional hangover cure.
Total time
230 min
Prep
20 min
Cook
210 min
Difficulty
medium
Cuisine
Mexican
gluten-free
Ingredients
1kghoneycomb tripe, cleaned and cut in pieces
800gcanned hominy corn
4ancho chillis, toasted and soaked
3guajillo chillis, toasted and soaked
1white onion, quartered
4 clovesgarlic
1 tspdried oregano
1 tspground cumin
2Lwater
diced onion, dried oregano, limeto serve
Instructions
1
Blanch tripe in boiling water 10 minutes, drain and rinse.
2
Blend soaked chillis with onion and garlic.
3
Fry chilli paste in oil 5 minutes until darkened.
4
Add tripe and water, bring to boil.
5
Simmer covered 3 hours until tripe is tender.
6
Add hominy and cook 30 more minutes.
7
Serve with diced onion, oregano, chilli flakes and lime.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
30
Protein
1.1g
Fat
0.6g
Carbs
6.2g
Fiber
1.8g
Sodium
5mg
Reviews
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