Mexican Soup - traditional Menudo formula

Meat Ingredients - Mexican Soup - traditional Menudo formula

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Menudo is one of many traditional Mexican foods and this soup contains calves' feet or pigs' feet, tripe, chilies and more. The word "menudo" refers to both the stomach meat used to make it and the soup itself. This soup is very favorite in Mexico and you can see big menudo meat blocks in meat markets all over the country.

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It is reputed to help with hangovers and have corrective properties because of the way it induces sweating, production it favorite on New Year's morning. Other favorite ingredients in menudo contain crushed red chilies, oregano, onions and cilantro, although there are assorted recipes for menudo and each is slightly different. Hominy is added to this soup in northern Mexico but not in some other areas.

For such a favorite soup, both in Mexico and the southwest of the United States, it might sound surprising that it has not found its way on to many Mexican or Tex Mex bistro menus. This is maybe because of the unusual ingredients in the soup and the fact that it takes so long to make.

Tips for Tasty Menudo

Menudo is made with tripe. Pick honeycomb tripe because it is not as tough as other kinds. To improve the flavor of the soup, skim the fat off the top any times an hour while it cooks. A lot of fat comes out of the meat. Menudo takes a long time to make so you need to plan it the day before production it. It is said to taste great after being reheated, since the flavors become stronger. Menudo keeps for a incorporate of days in the refrigerator so you could try this.

Recipe for Mexican Menudo

This is a very easy dish to make and you can serve it with chopped cilantro and onion, as well as tortillas. If you like, you can take out the pigs' feet at the end, take the meat off them, and then return the meat to the pot, discarding the rest.

What you will need:

2 cups dried hominy 2 lbs pigs' feet 3 lbs chopped honeycomb tripe Water, as needed 1 tablespoon dried oregano 5 black peppercorns 5 chopped cloves garlic 2 roasted poblano chilies, seeded, peeled and chopped 1 roasted ancho chili, seeded, peeled and chopped 1 chopped onion

How to make it:

Cover the hominy with water. Leave it to soak for at least eight hours or overnight. Replacement it to a saucepan and cover it with a few inches of water. Bring it to a boil, and then simmer it for two hours. Add more water if you need to, to keep the hominy covered.

Drain off the water, and then add the tripe, onion, oregano, pigs' feet, peppercorns and garlic. Add water to cover everything and bring the compound to a boil. Simmer for two hours, then add the chilies and simmer for one more hour.

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