Menudo

Name: Menudo
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1kg honeycomb tripe, cleaned and cut in pieces; 800g canned hominy corn; 4 ancho chillis, toasted and soaked; 3 guajillo chillis, toasted and soaked; 1 white onion, quartered; 4 cloves garlic; 1 tsp dried oregano; 1 tsp ground cumin; 2L water; diced onion, dried oregano, lime to serve

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

Blanch tripe in boiling water 10 minutes, drain and rinse.

Blend soaked chillis with onion and garlic.

Fry chilli paste in oil 5 minutes until darkened.

Add tripe and water, bring to boil.

Simmer covered 3 hours until tripe is tender.

Add hominy and cook 30 more minutes.

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

Protein

1.1g

Fat

0.6g

Carbs

6.2g

Fiber

1.8g

Sodium

5mg

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