Menudo (Mexican tripe soup with hominy)

Name: Menudo (Mexican tripe soup with hominy)
Total time: 4 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 dried ancho chilies; 4-5 dried árbol chilies; 1.2 kg pork tripe, cleaned, cut into small cubes; 600 g pork hock or trotter; 2 cans (about 400 g each) white hominy corn (or large-kernel canned corn), drained; 1 clove garlic; 2 bay leaves; 1 tbsp dried Mexican oregano; 1 tbsp salt; 2 tbsp red pepper flakes; fresh lime, finely chopped onion and cilantro for serving; corn tortillas for serving

Time: 4 hr + overnight chilling6 servingsapprox. 1190 kcal / serving (estimated)approx. 63 g protein / serving

Menudo (Mexican tripe soup with hominy) (illustration)

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Method

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Wipe the ancho chilies, toast them in a hot pan for a few seconds on both sides, then soak them in hot water for 10 minutes.
Drain, rinse with cold water, remove the seeds and purée with a little water. Cover and refrigerate.
Put the pork hock in a large pot, add just enough water to cover, add the salt and the finely chopped árbol chilies, bring to a boil, then simmer covered until tender.
Debone the tender meat, cut into cubes and return to the pot with the hominy.
Put the cleaned tripe in a pressure cooker, add the garlic, bay leaves and half of the oregano, add enough water to cover and cook under pressure for 35-40 minutes.
After the pressure has released, combine the tripe with the hock and hominy base, refrigerate overnight, and the next day skim off the fat that has solidified on top.
Serve reheated, seasoned with the ancho chili purée, the remaining oregano and red pepper flakes - everyone adds the lime, chopped onion and cilantro on their own plate, with warm corn tortillas.

Source: Wikibooks – Cookbook – Cookbook:Menudo (Mexican Tripe and Hominy Soup) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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