Rosas Authentic Mexican Menudo Soup Recipes

MENUDO (OR PANCITA)

Steps:

• Rinse the beef honeycomb tripe well.
• Add honeycomb tripe, 1 whole onion, 5 garlic cloves, 2 bay leaves, and pigs feet (if using) to a large stockpot.
• Add water. About 6 inches above the honeycomb.
• Cover and bring to a boil for 2 ½ hours.
• In the meantime, make the red chile sauce.
• In a smaller stockpot add the chile guajillo and the chile de árbol.
• Add water. Enough to cover all the chiles.
• Bring to a boil.
• Turn heat off and let sit for 5 minutes until soft.
• Add all the chiles, ¼ onion, 2 garlic cloves, pinch of cumin, and salt to the blender.
• Using the water from which the chiles cooked in, add it to the blender.
• Blend until smooth.
• Before adding the chile sauce, remove and discard the onion and bay leaves from the pot.
• Add the red sauce and 2 tablespoons salt to the honeycomb tripe pot.
• Add 1 cup of water to the blender to get any remaining red sauce and pour into the pot.
• Rinse the hominy.
• Add the hominy to the pot.
• Stir to combine.
• Cover and let simmer for an additional 30 minutes.
• Serve with toppings and enjoy!

MENUDO

Steps:

• To prepare the broth: Combine 6 quarts water with the cow's foot, marrow bones, garlic and onion in a very large stockpot (at least 12 quarts) and set over medium-high heat. Season with 1 1/2 tablespoons salt. Cover and bring to a boil, then reduce the heat to maintain a simmer and cook, uncovered, for 15 minutes. While it cooks, use a spoon to skim off any foam that forms on the surface.
• Add the tripe and oregano and cook for 2 to 2 ½ hours, until the tripe is tender but firm. (Do not overcook it.)
• Remove the cow's foot and marrow bones from the pot and skim off the fat from the surface. Once the cow's foot cools a little, pick off the meaty parts, chop them and return them to the pot, along with the marrow from the bones. Discard all the bones.
• While the broth is cooking, make the guajillo sauce: Heat a comal or large skillet over medium-high, then place the guajillo peppers open wide in the pan and lightly roast them for 30 to 40 seconds, until they darken slightly and become fragrant. Remove promptly. Place the roasted peppers in a bowl and cover them with water. Let them soak for about 25 minutes, until soft. Drain the peppers and place them in a blender with the garlic, ½ cup of the cooking broth and cumin (if using). Blend until smooth. Strain the sauce through a strainer into the pot with the broth.
• Simmer the broth for another 30 minutes, partially covered. Taste and season with more salt, if you like. Serve the soup in large bowls and place the chopped onion, crushed chiles, lime wedges, oregano and tortillas in serving dishes for everyone to add to their own bowls.

ROSA'S AUTHENTIC MEXICAN MENUDO SOUP

Steps:

• 1. You can make a lot less of this soup, if you like, but because it requires a lot of time to make, I wanted to make enough to freeze for later. For this recipe you will need a huge pot like the one in this picture. Fill it half way up with water, cover with a lid, and bring to a boil.
• 2. NOTE ROSA LIKES TO PURCHASE THE MENUDO also referred to as (BEEF STOMACH or HONEY COMB TRIPE) IN THE FROZEN STATE AND HAVE THE BUTCHER CUT IT INTO SMALL PIECES ON THE SAW. It is much easier that way.
• 3. Add menudo to sink and fill with cold water. Then take each piece and remove the excess fat from each piece, until all the excess fat has been removed. Removing the fat prevents the soup from being greasy.
• 4. This is some of the fat that we threw away.
• 5. This is most of the 10 pounds AFTER THE FAT HAD BEEN REMOVED.
• 6. Fill the large pot half full of water and bring to a rolling boil. Add in the whole cloves of garlic, granulated garlic and kosher salt, then add in all of the menudo, and pigs feet cook until the meat becomes tender, usually about 3 1/2 to 4 hours.
• 7. Now drain hominy, and add to the pot. Continue cooking after mixture returns to a boil, then cook for 45 minutes.
• 8. While the soup cooks, in the mean time Remove stem and seeds from peppers.
• 9. Add to a sauce pan & cover with water, AND COOK 10-15 MINUTES AFTER IT COMES TO A BOIL. THEN REMOVE FROM HEAT AND ALLOW PEPPERS to sit in water & cool.
• 10. Pour chilis and water into a food processor or blender. Add in 1 Tablespoon salt, & 1 Tablespoon granulated Garlic, and process until peppers become a thick consistency. Repeat until all the peppers have been processed.
• 11. Now place a strainer over a large bowl or pan. Then with strainer over a large bowl, add in the processed peppers , and using the back of a large spoon, press the peppers through the strainer, until nothing but the pulp remains.
• 12. This is the pulp that I threw away. I got 6 1/2 cups of the liquid pepper sauce or chili's as Rosa calls it.
• 13. Once Hominy has cooked for 45 minutes then add in the chili pepper sauce liquid and cook an additionaL 35-40 MINUTES.
• 14. The soup should resemble something like this. Taste and adjust the flavors or spices if desired.
• 15. Cut limes into wedges and chop yellow onions. Serve each bowl of soup with lime wedge, chopped onions and warm tortillas. Some enjoy this soup with oregano or cilantro sprinkled on top.