Tripe Soup
Tripe Soup
MenudoThis legendary soup is said to remedy hangovers. True or not, it's popularity rises on Saturday and Sunday mornings, and especially on New Year's Day. Mexican restaurants and markets post signs declaring its availability, to cater to the demand. is the common name given to Mexican tripe soups, which are made from the lining of beef stomach, but the soup is also called (little stomach) in some parts of Mexico. Tripe is easy to find in most meat markets, and honeycomb tripe is the most tender and flavorful. This soup really does taste better than it sounds if you are unfamiliar with tripe—so don't wait until you have a hangover to try it!
Ingrediënten
Makes 4 servings
- 1 pound beef honeycomb tripe rinsed well and drained
- 2 tablespoons pure ancho or pasilla chili powder
- 1½ teaspoons salt
- 2 teaspoons dried oregano Mexican variety preferred, crumbled
- 8 medium garlic cloves chopped
- 1 pound meaty country-style pork ribs
- 1 14-ounce can white or yellow hominy, rinsed and drained
- ½ medium white onion chopped
- ⅛ teaspoon crushed red pepper
- 2 green onions including 2 inches of green, chopped
- 1 tablespoon chopped fresh cilantro
- Lime wedges
Instructies
- Cut the drained tripe into 1⁄2-inch squares, and put in a medium pan with water to cover.
- Bring to a boil; then reduce heat and simmer 10 minutes.
- Drain through a colander and rinse with cold water.
- Return the tripe to the pan.
- Add 8 cups of water, the chili powder, salt, oregano, and garlic.
- Bring to a boil; then reduce the heat and simmer, partially covered, 1 hour.
- Add the pork to the soup.
- Cook until the pork is very tender, about 1½ hours.
- Remove the meat to a plate.
- When cool enough to handle, shred the meat, and discard fat and bones.
- Return the shredded meat to the soup.
- Add the hominy, onion, and crushed pepper.
- Cook about 15 minutes to blend the flavors.
- Serve hot, sprinkled with green onion and cilantro.
- Pass lime wedges at the table.
