Mexican cuisine · Soups & Stews

Menudo

Hearty tripe soup with beef tripe and white hominy, simmered for hours in guajillo broth and sharpened with lime.

Ingredients · for 6 servings

• 1 kg beef tripe
• 500 g beef shank
• 2 cans white hominy (400 g each)
• 5 dried guajillo chiles
• 2 white onions
• 6 garlic cloves
• 2 tsp oregano
• 1 tsp cumin
• 2 bay leaves
• 2.5 litres water
• Salt
• 2 limes and chili powder, to serve

Instructions

1. Wash the tripe thoroughly under cold water, cut into bite-sized strips, and blanch for 5 min. in boiling water; discard the water.
2. Combine the tripe and beef shank with 2.5 litres of fresh water, one halved onion, 3 garlic cloves and the bay leaves, and simmer gently for 2.5–3 hours, until the tripe is tender but still has some bite.
3. Seed the guajillo chiles, toast briefly in a dry pan, and soak in hot water for 20 min.
4. Purée the chiles with the remaining garlic, oregano, cumin and a ladleful of the cooking broth until smooth, and press through a sieve into the pot.
5. Add the drained hominy, season with salt, and simmer uncovered for another 30 min., until the broth is deep red and fragrant.
6. Serve in deep bowls and season at the table with the second onion finely diced, lime juice and chili powder.