Menudo (Beef Tripe Soup)
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Total Recipe Time: 3 to 3-1/2 hours
Makes 8 servings
2 pounds beef Tripe, cut into 1-1/2-inch pieces
2 pounds calves feet, cut into quarters
2 cans (14 to 14-1/2 ounces each) beef broth
2 cups water
1 large onion, cut into quarters
1 medium jalapeño pepper, finely chopped
6 cloves garlic, minced
1 tablespoon ground cumin
2 teaspoons dried Mexican oregano leaves
1 teaspoon salt
1 teaspoon ground black pepper
3 cups cooked dried hominy
2 tablespoons chopped fresh cilantro
Chopped onion, lime wedges, hot chili powder (ground chili piquin), chopped fresh cilantro
|1.||Place tripe and calves feet in stockpot; cover with beef broth and water. Add onion quarters, jalapeño, garlic, cumin, oregano, salt and black pepper; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until tripe has translucent appearance and is very tender. |
|2.||Remove calves feet with slotted spoon; discard. Skim fat from cooking liquid. Stir in hominy and 2 tablespoons cilantro; bring to a boil. Reduce heat; continue simmering, uncovered, 5 minutes.|
|3.||Ladle into bowls. Garnish with Toppings, as desired. |
Cook's Tip: Three cups canned, drained hominy may be substituted for cooked dried hominy.
Nutrition information per serving: 130 calories; 4 g fat (1 g saturated fat; 1 g monounsaturated fat); 103 mg cholesterol; 1084 mg sodium; 14 g carbohydrate; 2.5 g fiber; 10 g protein; 1.2 mg niacin; 0.1 mg vitamin B6; 0.5 mcg vitamin B12; 1.4 mg iron; 10.7 mcg selenium; 1.8 mg zinc.
This recipe is an excellent source of protein; and a good source of fiber, selenium and zinc.