| Prep: 2 hours | Cook: 5 hours | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 480 | 20g | 7g | 40g |
| sugars | fibre | protein | salt |
| 3g | 6g | 35g | 1.8g |
Why I Love Mexican White Menudo
Growing up in a household with strong Irish roots, the appreciation of comfort food started to take root within me at a young age. The defining aroma of my grandmother’s kitchen was a mix of hearty soups and rich, robust stews preparing our palates for the delight that awaited us. One Mexican recipe that takes me back to those treasured memories is a delightful dish called white Menudo.
The Aroma of Culinary Tradition
White Menudo, a traditional Mexican recipe, sparks a similar warmth within me. This dish weaves together a stew made from honeycomb tripe, the thick lining of a cow’s stomach, with other hearty ingredients to create a dish that offers both rich flavor and comfort in each bowlful. There’s something truly unique about how this dish unites its ingredients in a harmonious dance of flavors.
The recipe takes inspiration from one of the culinary icons Diana Kennedy, an authority on Mexican cooking. Her dedication to preserving traditional Mexican recipes in their authentic form undeniably inspires me.
Somewhere Between the Familiar and the Exotic
It’s fascinating how the white Menudo strikes a balance between the divesity of Mexican cuisine and the warmth of the Irish stews my grandparents used to make. While the honeycomb tripe might be an unusual ingredient for many, its unique texture and taste make the dish distinctive.
If you’re already a fan of the rich, broth-based dishes like posole or pho, the white Menudo may just be your next favorite soup. Given its robust flavors, it best pairs with simple side dishes like warm tortillas or plain rice, allowing the Menudo to take center stage in your meal.
The shared culinary concepts of warmth, comfort, and rich flavors between this Mexican dish and the dishes from my family’s Irish heritage truly underline the universality of food. This unity is one of the many reasons I find White Menudo to be a beloved addition to my repertoire of recipes. I hope you enjoy this dish, that it enriches your family gatherings, much as it has mine.
What You’ll Need
Method
Step One
Start by cleaning the tripe thoroughly. Make sure to remove any excess fat and rinse thoroughly under cold water. Once done, cut the tripe into small bite-size pieces. Clean the cow’s foot and cut it into quarters.
Step Two
Place the tripe and cow’s foot into a large pot. Add in 6 liters of water or enough to completely submerge the meat. Bring the water to a boil and let it simmer.
Step Three
While the meat is simmering, add in half a head of peeled garlic, a whole sliced onion, 2 tbsp. of salt, 1 tbsp. of pepper, and 1 tsp. of dried oregano. Continue to let it simmer for about 2 hours or until the tripe is tender.
Step Four
Seed and stem the Ancho chiles. Boil them in 2 cups of water until soft, about 10 minutes. Blend the chiles and the water they were boiled in until smooth. You can strain the mixture to remove any leftover seeds or skins. Set the chili puree aside.
Step Five
Once the tripe is tender, add in the can of hominy and stir well. Let it continue to simmer for about 30 minutes. After this, you can add the chili puree into the pot. Stir and check the seasoning, adjust if necessary.
Step Six
Just before serving, add in 2 tbsp. of fresh lime juice into the pot and stir. Ladle the soup into bowls and garnish it with fresh chopped cilantro. Serve the soup with a side of lime wedges which can be squeezed into the soup according to individual preference.
