This is the easier version. You know, because you need that pretty quick comfort food for either an illness or hangover. That doesn’t make it any less traditional or delicious. The main ingredient is beef tripe. This is also a great way to use meat leftovers such as beef or pork roast, ribs, or similar.
Homemade guajillo sauce really kicks up the flavor.
I will follow up with a more advanced recipe that includes marrow bones, tongue, and oxtails.
The good thing about soups and stews is they can be stored in the freezer and later reheated without having to do all of the work when you don’t feel well.
EQUIPMENT: large cast iron skillet, large heavy bottom saucepan or pot with lid, baking sheet, blender, mesh strainer
Authentic Menudo, ‘Easy’ Version
Cuisine: MexicanDifficulty: Average4
servings30
minutes45
minutesIngredients
1 tablespoon whole cumin seeds
1 tablespoon lard
1 tablespoon chopped garlic from a jar
1 yellow onion, chopped, divided
2 Yukon potatoes, peeled and cut into 1″ cubes
1 sprig fresh oregano
1 sprig fresh rosemary
4 cups unsalted beef broth
2 lbs tripe, cleaned and trimmed
2 lbs meat leftovers such as beef or pork roast, ribs, or similar
freshly ground black peppercorns
2 dried pasilla chile peppers
2 dried guajillo chile peppers
1 30 oz can white hominy
sea salt to taste
1 cup chopped cilantro
limes, cut into quarters
Directions
- Preheat oven to 350°F.
- Slice tripe into 1″ long strips.
- Heat skillet over medium-high heat.
- Add lard and stir until it’s melted and shimmers.
- Add cumin seeds and stir until they begin to pop.
- Add garlic and 1/2 of onion and sauté until aromatic, about 30 seconds.
- Add potatoes and stir-fry until lightly brown on all sides. Stir in fresh herbs.
- Remove from heat.
- Bring beef broth to a boil in saucepan over medium high heat.
- Use a spatula to transfer entire contents, being sure to scrape all the liquid goodness, of skillet into saucepan.
- Add tripe and optional leftover meats.
- Add pepper to taste.
- Reduce heat to medium low and simmer partially covered with a lid for 20 minutes.
- Meanwhile, make guajillo sauce.
- Add guajillo sauce and hominy to saucepan with soup and continue to simmer for an another 10 minutes.
- Serve with remaining onion, cilantro, and limes.
- Guajillo Sauce
- Remove the seeds and stems from chiles.
- Place chiles on baking sheet and heat in oven until puffed and aromatic, about 3-5 minutes.
- Remove from oven and cool.
- Place skillet over medium high heat.
- Add chilies and cover with filtered water.
- Bring to a boil and cook for 15 minutes.
- Drain the water and set aside.
- Blend the softened peppers, a few pinches salt, adding water as necessary to create a sauce.
- Strain the mixture with a mesh strainer.
