Menudo Soup Recipe – Hearty Mexican

Indulge in the rich and flavorful world of Mexican cuisine with our Hearty Mexican Menudo Soup. This classic recipe combines tender beef tripe, succulent pork, and wholesome hominy in a vibrant chili-infused broth. With the perfect blend of spices and garnishes, it's a comforting and satisfying bowl of tradition. Perfect for warming up on chilly days or enjoying a taste of Mexico anytime you crave it.

Type: Soup

Cuisine: Mexican

Keywords: Menudo Soup Recipe, Menudo Soup Recipe, Menudo

Recipe Yield: 4 servings

Calories: 250 to 400

Preparation Time: PT30M

Cooking Time: PT2H

Total Time: PT2H30M

Recipe Ingredients:

• 1 pound of beef tripe, cleaned and cut into small pieces
• 1/2 pound of pork meat, cut into small cubes
• 1/2 pound of hominy (canned or dried, soaked and cooked according to package instructions)
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 2 tablespoons of vegetable oil
• 1 can (14 ounces) of diced tomatoes
• 2 teaspoons of chili powder
• 1 teaspoon of dried oregano
• Salt and pepper to taste
• 1/4 cup of chopped fresh cilantro
• 1 lime, cut into wedges for serving
• Sliced radishes and chopped onions for garnish

Recipe Instructions: Menudo Soup Recipe: Prepare the Tripe: If using dried hominy, soak and cook it according to the package instructions. In a large pot, add the tripe and enough water to cover it. Bring to a boil, then reduce the heat and simmer for about 30 minutes or until the tripe is tender. Drain and set aside. Brown the Meat: In a large pot, heat the vegetable oil over medium-high heat. Add the chopped onion and minced garlic, sauté until they become translucent. Add the pork meat to the pot and cook until it begins to brown. Add the beef tripe to the pot and continue to cook for a few more minutes. Season the Meat: Stir in the chili powder, dried oregano, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to meld. Add Tomatoes and Simmer: Pour in the diced tomatoes (with their juices) and add enough water to cover the meat and tripe. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1 hour, or until the meat is tender. Add Hominy: Add the cooked hominy to the pot and let it simmer for an additional 15-20 minutes, allowing the flavors to meld. Serve: Taste the menudo and adjust the seasoning if necessary by adding more salt or pepper. Serve the menudo soup hot, garnished with chopped cilantro, lime wedges, sliced radishes, and chopped onions. Warm corn tortillas or crusty bread make great accompaniments.