• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Menudo 3

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 3 1/2 lb Beef tripe*
  • 3 1/2 lb Beef shanks
  • 10 c Water
  • 2 Onions; chopped
  • 100 ml Garlic; minced
  • 2 ts Ground cumin
  • 3 cn Hominy; (29oz ea)
  • Salt
  • Chile puree: (recipe
  • -follows; in body of
  • -direction
  • Garnishes; (follows)


*Rinse well and cut into 1-inch squares.

In an 8-to 10-quart pan, combine tripe, beef shanks, water, onions, garlic,
and cumin. Bring to boil over high heat; reduce heat, cover, and simmer
untill tripe is very tender(6 to 7 hours). Meanwhile, prepare Chile Puree;
set aside.
Skim and discard fat from liquid. Lift beef shanks from pan; discard
bones and fat. Cut meat into chunks and return to pan with puree and
hominy. Season to taste with salt. Bring to a boil; reduce heat, cover, and
simmer for 30 minutes. If made ahead, cool, cover,and refrigerate for up to
2 days; reheat before serving. Pour soup into bowls; offer garnishes to add
to individual servings.

Discard stems and seeds from 9 large dried New Mexico or California Chiles.
Place chiles in a bowl with 3 1/4 cups Warm water. Let stand untill
softened (20 to 30 minutes). Discard all but 1 1/4 cups of the liquid. In a
blender of food processor, puree chiles with liquid untill smooth, scraping
sides of container once or twice.

Choose from the following, aranged in seperate bowls; 3 limes or lemons,
cut into wedges; 1/2 cup fresh oregano leaves; 1 cup fresh cilantro
(corinder) sprigs; 1 medium size onion, chopped; and 1/4 cup crushed dried
hot red chiles or 5 fresh serrano or jalapeno chiles, stemmed, seeded, and
thinly sliced.

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