It’s either an acquired taste or you loved it the first time you tasted it. Menudo is not for everyone but if you like a hearty soup and are not opposed to offal, this is one delicious bold flavored soup. It’s a must for those winter days and also known for curing a hangover. It freezes well so I like to make a large pot.
INGREDIENTS:
- 10 Lbs Honeycomb Tripe
- 3 Lbs Trotters (pig’s feet)
- 1 Tbsp Mexican oregano
- 1 Cup Menudo Spice (I use Fiesta brand, pictured below.)
- 6 Cups of white or yellow hominy
- Salt and pepper to taste
INSTRUCTIONS:
- Prepare the pig’s feet by wrapping and tying each foot in cheesecloth. This prevents the meat from falling apart in the soup and releasing a lot of tiny bones.
- Place wrapped pig’s feet and Mexican oregano in a pot, adding enough water to come 2 inches above the feet. Cover the pot and cook on medium high while you prepare the tripe.
- Wash the tripe and cut into bite size pieces, trimming off any excess fat.
- Add tripe to the pot, cover and simmer for four hours.
- After four hours, add the menudo spice and continue simmering for an additional hour.
- Add the hominy 15 minutes before the last hour is up.
- Extract the wrapped pig’s feet with tongs and cool on a cookie sheet or any pan that will accommodate them.
- Once cooled, debone them and either add the meat and flesh to the soup or put in a separate pot with some of the broth from the soup. I separate because some of our family members don’t like the trotters.
- Serve with warmed corn tortillas and side garnishes of chopped jalapeno , minced onion, chopped fresh cilantro and hot sauce.
