Menudo

Celebrating Cinco de Mayo with this classic soup. If tripe is not your thing check out my pozole recipe. 

Let's get started - Serves 6-8

Menudo 

3 Lbs. Tripe

1 Lb. Cows Feet, these are usually sold already precut

1 Lb. Marrow Bones 

6 Chile Ancho's

6 Chile California

5 Chile Guajillo

2 heads of Garlic, Peeled

2 Onions

3 Tbsp. Oregano

Salt

Freshly Ground Black Pepper

4 Bay Leaves

1 Can of Hominy

3-4 Cups of Water

3 Tbsp. Chicken Bouillon

1 Lime, juiced

Toppings:

Shredded Cabbage 

Thinly Sliced Radish

Finely Chopped Onion

Finely Chopped Cilantro 

Lemon/Lime Wedges

Oregano

Chili Flakes  

Cut the tripe into 2 inch pieces, and season evenly with salt and the juice of 1 lime. Cover with water and rub the tripe with the lime. This is just to make sure the tripe is really clean. Rinse and drain well. 

In a large pot, add in the tripe, cows feet, and marrow bones. Cover with water along with one chopped onion, one tablespoon of oregano, bay leaves, chicken bouillon, and let the soup simmer for two hours. Making sure to scoop out any scum that surfaces on the top of the soup.

Meanwhile, remove the steams and seeds from all of the chilies.

Add all of your chilies into a separate pot, cover with water and bring to a boil then reduce to a simmer for 10-15 minutes or until all of the chilies are plump. Remove from heat and let cool.

Once the chilies have cooled, add them into a blender along with all of the garlic, one onion cut into quarters, 2 tbsp. oregano and blend until the mixture is smooth. Season with 1 tsp. salt and 1 tsp. freshly ground black pepper, 1-2 cups of the boiling liquid and puree.

After the soup has been cooking for two hours, add in the hominy and chili puree and cook for an additional 30-45 minutes. 

Making sure to skim the top of the soup to remove any excess oil. 

Taste for seasoning and adjust to your liking. 

Serve and top with your favorite toppings and enjoy.

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