Menudo Blanco Recipe
Menudo or also known as tummy, is prepared with different variations in Latin American countries and Spain. It is also named in different ways as calluses, guatita, tripe, etc. Each country has its own recipe and side ingredients that accompany the protagonist who is the belly of beef. The white often also prepared with beef leg and hominy; which are cooked in a white wine with soft and fresh flavor. Besides various ingredients on the table for everyone to season the often they get their taste. This soup is an excellent first half but will not eat much because it is possible that you no longer able to eat the main course. Apart it is said to be very good remedy raw – a typical to enjoy after a party or a family event saucer.
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Tripe
Thoroughly clean the beef tripe under cold water. Cut it into bite-sized pieces and set aside.
Cook the Beef Leg
In a large pot, add the beef leg and cover it with water. Bring to a boil, then reduce to a simmer and cook for about 1 hour until tender.
Add Hominy
Once the tripe and beef leg are tender, add the hominy to the pot and simmer for another 30 minutes.
Final Adjustments
Taste and adjust seasoning as needed with more salt or pepper. Remove from heat and let it rest for about 10 minutes before serving.