Mexican Menudo

Recipe by
RelVitaminsNow, at
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4 (1 vote)
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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.

Cooking Time 180 minutes
Category Comida Mexicana, Keto, Sopas
Difficulty Intermedio
Servings 1

Ingredients

Servings:
  1. 0.4687 liters (0.50 qt) of Water
  2. 0.1125 kilograms (0.25 lb) of Beef tripe, cleaned and cut into pieces
  3. 0.0833 Onion in quarters
  4. 0.8333 Garlic cloves
  5. 0.08333 Bay leaf
  6. 34.19 grams (1.21 oz) of Cooked hominy corn
  7. 1.25 New Mexico dried red chilies
  8. 0.04166 grams of Cumin
  9. 0.4166 grams of Oregano
  10. Salt and pepper to taste
  1. 0.9374 liters (0.99 qt) of Water
  2. 0.225 kilograms (0.50 lb) of Beef tripe, cleaned and cut into pieces
  3. 0.1666 Onion in quarters
  4. 1.6666 Garlic cloves
  5. 0.16666 Bay leaf
  6. 68.38 grams (2.41 oz) of Cooked hominy corn
  7. 2.5 New Mexico dried red chilies
  8. 0.08332 grams of Cumin
  9. 0.8332 grams of Oregano
  10. Salt and pepper to taste
  1. 1.4061 liters (1.49 qt) of Water
  2. 0.3375 kilograms (0.74 lb) of Beef tripe, cleaned and cut into pieces
  3. 0.2499 Onion in quarters
  4. 2.4999 Garlic cloves
  5. 0.24999 Bay leaf
  6. 102.57 grams (3.62 oz) of Cooked hominy corn
  7. 3.75 New Mexico dried red chilies
  8. 0.12498 grams of Cumin
  9. 1.2498 grams of Oregano
  10. Salt and pepper to taste
  1. 1.8748 liters (1.98 qt) of Water
  2. 0.45 kilograms (0.99 lb) of Beef tripe, cleaned and cut into pieces
  3. 0.3332 Onion in quarters
  4. 3.3332 Garlic cloves
  5. 0.33332 Bay leaf
  6. 136.76 grams (4.82 oz) of Cooked hominy corn
  7. 5 New Mexico dried red chilies
  8. 0.16664 grams of Cumin
  9. 1.6664 grams of Oregano
  10. Salt and pepper to taste
  1. 2.3435 liters (2.48 qt) of Water
  2. 0.5625 kilograms (1.24 lb) of Beef tripe, cleaned and cut into pieces
  3. 0.4165 Onion in quarters
  4. 4.1665 Garlic cloves
  5. 0.41665 Bay leaf
  6. 170.95 grams (6.03 oz) of Cooked hominy corn
  7. 6.25 New Mexico dried red chilies
  8. 0.2083 grams of Cumin
  9. 2.083 grams of Oregano
  10. Salt and pepper to taste
  1. 2.8122 liters (2.97 qt) of Water
  2. 0.675 kilograms (1.49 lb) of Beef tripe, cleaned and cut into pieces
  3. 0.4998 Onion in quarters
  4. 4.9998 Garlic cloves
  5. 0.49998 Bay leaf
  6. 205.14 grams (7.24 oz) of Cooked hominy corn
  7. 7.5 New Mexico dried red chilies
  8. 0.24996 grams of Cumin
  9. 2.4996 grams of Oregano
  10. Salt and pepper to taste
  1. 3.2809 liters (3.47 qt) of Water
  2. 0.7875 kilograms (1.74 lb) of Beef tripe, cleaned and cut into pieces
  3. 0.5831 Onion in quarters
  4. 5.8331 Garlic cloves
  5. 0.58331 Bay leaf
  6. 239.33 grams (8.44 oz) of Cooked hominy corn
  7. 8.75 New Mexico dried red chilies
  8. 0.29162 grams of Cumin
  9. 2.9162 grams of Oregano
  10. Salt and pepper to taste
  1. 3.7496 liters (3.96 qt) of Water
  2. 0.9 kilograms (1.98 lb) of Beef tripe, cleaned and cut into pieces
  3. 0.6664 Onion in quarters
  4. 6.6664 Garlic cloves
  5. 0.66664 Bay leaf
  6. 273.52 grams (9.65 oz) of Cooked hominy corn
  7. 10 New Mexico dried red chilies
  8. 0.33328 grams of Cumin
  9. 3.3328 grams of Oregano
  10. Salt and pepper to taste
  1. 4.2183 liters (4.46 qt) of Water
  2. 1.0125 kilograms (2.23 lb) of Beef tripe, cleaned and cut into pieces
  3. 0.7497 Onion in quarters
  4. 7.4997 Garlic cloves
  5. 0.74997 Bay leaf
  6. 307.71 grams (10.85 oz) of Cooked hominy corn
  7. 11.25 New Mexico dried red chilies
  8. 0.37494 grams of Cumin
  9. 3.7494 grams of Oregano
  10. Salt and pepper to taste
  1. 4.687 liters (4.95 qt) of Water
  2. 1.125 kilograms (2.48 lb) of Beef tripe, cleaned and cut into pieces
  3. 0.833 Onion in quarters
  4. 8.333 Garlic cloves
  5. 0.8333 Bay leaf
  6. 341.9 grams (12.06 oz) of Cooked hominy corn
  7. 12.5 New Mexico dried red chilies
  8. 0.4166 grams of Cumin
  9. 4.166 grams of Oregano
  10. Salt and pepper to taste

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Serve with chopped onion, oregano, and lime.

  6. 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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