Menudo. A dish known to cure the worst hangover. I know many of folks that will not touch the stuff with a ten foot pole and then I know the same amount of people who live and die by it. I join the ranks of the latter. I grew up savoring the spicy broth and filling my bowl with a load of tripe and hominy. I looked forward to my grandfather in the kitchen every Sunday morning eating his bowl of freshly made menudo.
GRANDPA KNOWS BEST
I would take a seat with him at the table and chat about his Saturday night out on the town. He would sprinkle in his oregano and chopped onion as his garnish and I would follow suit. Then he would roll his corn tortilla in his hands to make the perfect tortilla tube and dunk in between bites. Not me, not the corn tortilla part…. I always went for a bolillo (Mexican roll), I would watch as the white bread soaked up the red broth then I knew it was ready to plop in my mouth.
Read Related: Quick Skillet Chilquiles
THE BOWL BECKONS
I can’t say that I still eat menudo every Sunday, but I do enjoy it several times throughout the year and Christmas and New Years would not be the same without a bowl of menudo.
4 lb regular tripe (blanket, washed and cleaned)
4 lb honeycomb tripe (washed and cleaned)
2 TBSP vinegar
1 whole onion (peeled)
3 oz New Mexico dried chile
3 oz California dried chile
1 oz chile de arbol
1 large dried Pasilla chile
½ TSP cumin
7 cloves of garlic
3 TBSP salt
6 lb Mexican style hominy
- First and foremost when you go to buy your tripe, ask the butcher to clean and chop your tripe up for you into 2 inch cubes.
- Once to get the tripe home, place it in a big basin filled with super hot water and vinegar, just to ensure further cleaning. Let soak for an hour.
- Then drain tripe from hot water in basin and place in a big pot. Fill pot up with enough water to cover the top of the tripe by 3 inches.
- Place over a medium high flame and bring to a boil. Once boiling add in onion and lower flame to a simmer. Cover pot and allow to cook for 3 hours.
- While tripe is cooking, in a separate pot boil New Mexico chile, California chile, chile de arbol and Pasilla chile. Boil for 30 minutes or until chiles become limp.
- Remove Chiles from water. Do not discard water. Remove stems from chiles, then add all chiles to a blender along with 1 cup of water from the pot you boiled the chiles in, cumin, garlic cloves, and salt. Blend for 2 minutes or until smooth.
- Once chiles are blended, take a strainer and pour chile through strainer and into a medium sized bowl to collect all the seeds and pieces of chile skin. Use additional water from pot to help get all the chile through the strainer scraping the sides with a spoon. set to the side.
- Once the tripe has simmered for 3 hours, remove the lid and skim fat off the top of soup. Replenish another few cups of water if needed. Remember to keep the 3-inch-rule above the tripe. Then ,add the chile and the hominy into the tripe mixture and simmer for another 2 hours.
- Garnish with chopped onion, cilantro. oregano, chile flakes and fresh lemon.