Menudo Recipe

Name: El Charro Mexican Restaurants MENUDO Recipe
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lbs beef honeycomb tripe (cleaned); 1 lb beef shank (with bone) or beef soup bones; 6 cups water; 1 medium white onion; 4 cloves garlic cloves; 2 units bay leaves; 1 tbs whole black peppercorns; 2 tsp salt; 3 cups canned hominy, drained and rinsed; 4 units dried guajillo chiles, stems and seeds removed; 1 unit dried ancho chile, stem and seeds removed; 1 tsp vegetable oil; 1 cup chicken or beef stock (optional, for blending if needed); 1 tsp dried oregano (Mexican oregano preferred); 0.25 cups chopped fresh cilantro; 0.5 cups finely chopped white onion (additional for serving); 4 units lime wedges; 1 tsp dried crushed chile flakes or crushed arbol; 8 units corn tortillas

Inspired by El Charro Mexican Restaurant

Time3h

Serves6

Beef tripe soup. Served with tortillas.

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Ingredients

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Broth and aromatics

2 lbs beef honeycomb tripe (cleaned)

1 lb beef shank (with bone) or beef soup bones

6 cups water

1 medium white onion

4 cloves Garlic cloves

2 units bay leaves

1 tbs whole black peppercorns

2 tsp Celtic sea salt

Hominy and chiles

3 cups canned hominy, drained and rinsed

4 units dried guajillo chiles, stems and seeds removed

1 unit dried ancho chile, stem and seeds removed

1 tsp Tuscany sunflower oil

1 cup chicken or beef stock (optional, for blending if needed)

Garnishes and to serve

1 tsp dried oregano (Mexican oregano preferred)

1/4 cups chopped fresh cilantro

1/2 cups finely chopped white onion (additional for serving)

4 units Lime wedges

1 tsp dried crushed chile flakes or crushed arbol

8 units corn tortillas

Method

Prep and clean tripe

Rinse the tripe under cold running water. Using a sharp knife, trim any excess fat. Cut the tripe into 1–1½ inch strips. If the tripe smells strong, soak in cold water with 2 tablespoons vinegar for 15 minutes, then rinse well.

Rinse the beef shank or bones and pat dry.

Make the broth

Place the tripe and beef shank/bones in a large stockpot. Add 6 cups water, whole peppercorns, bay leaves, 1 whole peeled white onion (halved), 4 garlic cloves (crushed), and 2 tsp salt.

Bring to a boil over high heat. Once boiling, reduce heat to low and simmer gently, partially covered, for 2 to 2½ hours until the tripe is tender. Skim foam and impurities from the surface during the first 30–45 minutes to keep the broth clear.

When the tripe is tender, remove the beef shank/bones. If using a shank with meat, shred the cooked meat off the bone and return meat to the pot. Discard bones, bay leaves, and the halved onion.

Prepare chile sauce

While the tripe simmers (about 30–40 minutes before tripe is done), toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burned.

Place toasted chiles in a bowl and cover with hot water. Soak for 15 minutes until softened. Reserve 1 cup of the soaking liquid.

Remove stems and seeds (if not already removed). Transfer softened chiles to a blender with 1 tsp oil, 1 garlic clove (optional from the fresh garlic if you like more chile-garlic flavor), and about 1/2 cup of the reserved soaking liquid or stock. Blend to a smooth puree, adding up to 1 cup of stock if needed to reach a saucy consistency.

Taste and season the chile puree with a pinch of salt. Strain the puree through a fine-mesh sieve into a bowl, pressing to extract color and flavor; discard solids.

Finish the menudo

Stir the strained chile sauce into the pot with the simmered tripe. Add the drained hominy and bring the soup back to a gentle simmer. Cook together 20–30 minutes so hominy absorbs flavor and the chile integrates into the broth.

Taste and adjust seasoning with additional salt (start with up to 1 tsp more) and crushed chile flakes if you want more heat. Sprinkle in 1 tsp dried oregano and stir.

Serve

Ladle the menudo into bowls. Offer chopped white onion, chopped cilantro, dried oregano, crushed chile flakes, and lime wedges at the table for guests to add to taste.

Warm corn tortillas in a dry skillet or wrapped in a damp towel in the microwave and serve alongside.