Menudo
A rich and concentrated beef tripe soup made with dried chilies and that unmistakable soul-reviving aroma.
180 min
Medium
Mexicana
6 servings
The story behind
This recipe is the absolute king of weekend mornings. I remember that going out for 'pancita' was almost a family ritual; the scent of chilies and epazote is enough to wake anyone up. It’s a dish with deep roots in Central Mexico, and while everyone has their own secret version, the trick is always in how well you clean the meat before cooking. I’d suggest serving it with plenty of chopped onions, dried oregano, lots of lime juice, and some warm tortillas. For a drink, a traditional spiced coffee or a refreshing fruit water works wonders. It is, hands down, the best breakfast or brunch to start your day with plenty of energy.
Instructions
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1Cook the tripe in a large pot with plenty of water, half an onion, and the head of garlic until it's very tender.
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2Meanwhile, blend the soaked chiles with a bit of water until smooth and strain the sauce.
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3Once the meat is tender, add the chili sauce to the broth and let it simmer so the flavors meld together.
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4Toss in the epazote sprig and season with salt; let it all simmer over low heat for another 20 minutes.
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5Serve piping hot in a bowl and don't forget to top it with onions, lime, and oregano.
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