Get ready to embark on a mouthwatering journey into the heart of traditional Mexican cuisine with this soul-warming Menudo Blanco recipe! If you've ever craved a dish that's both incredibly flavorful and steeped in cultural tradition, you're in for a treat that will transport your taste buds straight to the vibrant streets of Mexico. This classic soup is not just a meal – it's a culinary experience that promises to comfort, satisfy, and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 2 pounds beef tripe, cleaned
- 1 onion, quartered
- 4 cloves garlic
- 2 bay leaves
- Salt to taste
- 1 cup hominy, rinsed
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Thoroughly clean the beef tripe under cold running water, removing any excess fat or discolored areas. Cut the tripe into bite-sized pieces.
- Place the cleaned tripe in a large pot and cover with cold water. Add quartered onion, whole garlic cloves, bay leaves, and a generous pinch of salt.
- Bring the mixture to a boil over high heat, then reduce to a low simmer. Skim off any foam that forms on the surface during the first 30 minutes of cooking.
- Cover the pot and continue simmering for approximately
- 5 to 3 hours, or until the tripe becomes tender and easily chewable. The liquid should reduce and the tripe should become soft.
- About 30 minutes before the tripe is fully cooked, add the rinsed hominy to the pot. This allows the hominy to become tender and absorb the flavorful broth.
- Taste and adjust the seasoning, adding more salt if needed. Remove the bay leaves and whole garlic cloves.
- Ladle the hot menudo into serving bowls. Garnish generously with freshly chopped cilantro.
- Serve immediately with lime wedges on the side, allowing guests to squeeze fresh lime juice into their menudo for added brightness.
Tips
- Cleaning is Crucial: Take extra time to thoroughly clean the tripe, removing any unwanted membranes or discolored areas. This ensures a clean, appetizing final dish.
- Low and Slow is the Way to Go: Patience is key when cooking tripe. The long, slow simmering process is what transforms this tough ingredient into a tender, melt-in-your-mouth delicacy.
- Skim Carefully: During the first 30 minutes of cooking, regularly skim off the foam that forms on the surface. This helps create a clearer, cleaner-tasting broth.
- Fresh Garnishes Make a Difference: Don't skimp on the fresh cilantro and lime wedges. These final touches add brightness and freshness that elevate the entire dish.
- Make Ahead Friendly: Menudo actually tastes even better the next day, as the flavors continue to develop. It's perfect for meal prep or entertaining.
- Serving Suggestion: Traditionally served as a breakfast dish or hangover cure, this Menudo Blanco is also perfect for a hearty lunch or dinner.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 30g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 120mg
