Mexican

Menudo

Name: Menudo
Prep time: 20 min
Cook time: 3 h 5 min
Total time: 3 h 25 min
Yield: 1 serving
Cuisine: Mexican
Ingredients: 200 g beef honeycomb tripe; 80 g calf's foot or beef trotter; 2 dried guajillo chillies; 1 dried ancho chilli; 2 garlic cloves; 50 g white onion; 100 g white hominy (maíz pozolero); 1 tsp dried Mexican oregano; 1 bay leaf; 1.5 tsp salt; 1 lime; 2 tbsp white onion, finely chopped; 1.2 litre water; 0.25 tsp chilli flakes (chile piquín or árbol)

The Sunday-morning tripe soup of northern Mexico: honeycomb tripe simmered for hours with a foot for body, stained deep red with guajillo and ancho chillies, and finished with hominy. Served scalding with onion, oregano, chilli and lime to add at the table.

Snacks Lunch & dinner 25g+ protein Under 400 kcal

205 min20 prep · 185 cookMedium258 kcalper serving

Method

Rub the 200 g of honeycomb tripe all over with 1 tsp of the salt and the juice of 0.5 lime, working it into the folds, then rinse thoroughly under cold running water until it smells clean. Cut into 3 cm squares with a heavy knife.
Put the tripe and the 80 g of split calf's foot in a heavy pot with 1.2 litre of cold water, the 50 g of onion, 1 peeled garlic clove and 1 bay leaf. Bring to the boil over high heat and skim off the grey foam carefully for the first 10 minutes.
Lower the heat to the barest simmer, cover and cook 2 hours, topping up with hot water if the level drops below the meat. The tripe is ready when a knife tip goes through easily but it still has a gentle chew.
Meanwhile, toast the 2 guajillos and 1 ancho in a dry comal or frying pan over medium heat, 20–30 seconds a side, until they smell sweet and puff slightly — do not let them blacken. Cover with hot water and soak 20 minutes until soft.