Mexican Menudo is a traditional dish enjoyed by many families, especially during festivities and family gatherings. It is known for its intense flavor and its ability to cure hangovers. The recipe varies from one region to another and from one family to another, but the basic ingredients usually include beef tripe (also known as mondongo), beef feet, hominy corn, onion, garlic, chilies, and a variety of spices.
In a large pot (2 gallons), heat the water over medium-low heat. Add the tripe, onion, half of the garlic cloves, and bay leaf and let them cook for 2 hours. Check that the tripe is tender but not overcooked.
To prepare the sauce: Clean the chilies by removing the stems and let them soak in hot water for 12 to 24 hours until they soften.
In a blender, blend the chilies with a cup of the soaking liquid, the other half of the garlic cloves, cumin, and oregano. Strain. Season with salt and pepper to taste.
Add the corn and chili sauce and boil for 10 minutes to integrate the chili sauce with the other ingredients. If you want to keep this recipe keto friendly, skip the corn since corn has a high glycemic index.
Serve with chopped onion, oregano, and lime.
To expedite the process, boil the chilies for 10 minutes, turn off the heat, and let them rest covered for an hour or until they cool down.
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