ROSA'S AUTHENTIC MEXICAN MENUDO SOUP

Rose Mary Mogan

By
@cookinginillinois

Rosa was my neighbor & Baby Sitter for many years, when I first moved to the village. We became very good friends. She basically cooks Authentic Mexican Recipes, & they are always the best.

Some years ago she moved to the next State over from me, & I lost touch, then we later met & reconnected. She was happy when I asked her if she would show me how to make Menudo. She went to the Mexican Store with me, & I not only bought what I needed, I bought what she needed as well to make a huge pot full.

This soup does require a lot of time, but I love it, & so glad she showed me how. I froze some


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Prep:

40 Min

Cook:

5 Hr 40 Min

Method:

Stove Top

Ingredients

10 lb
honey comb tripe (menudo mereno)
8-10 clove
garlic
1 1/2 Tbsp
granulated garlic (good quality)
1 Tbsp
oregano
18-20 large
guajillo chili peppers (stem & seeds removed)
1 large
can white hominy (maid pozdero)drained 6 lbs 12 oz.
2 Tbsp
kosher salt
2 lb
pigs feet(cut into small peices)
fresh lime wedges
tortillas, corn
extra oregano or cilantro, (we did not use, because we do not like it)
chopped onions as desired

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Beef
Regional Style: Mexican