Spicy tripe soup

Spicy tripe soup

Menudo

By
From
My Abuelo's Mexican Feast
Serves
8

A popular street food in Mexico, menudo is also popular for breakfast, especially after Sunday mass. There is also a widely held belief that menudo is an effective cure for hangovers. Abuelo enjoyed eating it, but never for hangovers. As a conscientious doctor, he did not drink much.

Ingredients

Quantity Ingredient
1kg tripe, washed and cut into bite-sized pieces
750g pigs‘ trotters, cut in halves lengthways, (around 2 trotters)
6 litres water
2 white onions, finely chopped, plus 1 extra, finely chopped, to serve
4 garlic cloves, finely chopped
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano
2 avocado tree leaves, (see note)
2 dried guajillo chillies
3 fresh long red chillies, seeded and deveined
1 white onion, finely chopped
15g coriander leaves, chopped
lime wedges

Method

  1. Place the tripe and pigs‘ trotters in a large saucepan or stockpot and add half the water. Bring to the boil over a high heat. Once boiling, turn the heat off and let the meat sit for 5 minutes in the hot water. Drain the liquid and keep the meat in the pan. Add the remaining water to the tripe and pigs‘ trotters in the pan with the onion, garlic, pepper, oregano and avocado leaves. Bring to the boil over a high heat, then reduce the heat to low and simmer for around 1½ hours.
  2. While the meats are cooking, place the guajillo chillies in a frying pan over a medium– high heat and dry-roast them for a few minutes until the skin begins to char slightly and the natural oils are released. Use an exhaust fan if your kitchen has one as this method may irritate eyes and throats!
  3. Remove the guajillo chillies from the pan and, when cool enough to handle, remove the membranes and seeds. Place the guajillo chillies in a blender with the fresh red chillies and 125 ml of the tripe liquid (be careful as it will be very hot) and process until the chillies are well blended. Add them to the tripe pan and continue simmering over a low heat for another 1½ hours. Serve the menudo in a deep soup bowl topped with the onion and coriander and a squeeze of lime juice.

Note

  • Avocado tree leaves are available from some greengrocers. Two fresh basil leaves may be substituted.
Tags:
Mexican
Latin
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