Rosas Authentic Mexican Menudo Soup Recipes

Steps:

• 1. You can make a lot less of this soup, if you like, but because it requires a lot of time to make, I wanted to make enough to freeze for later. For this recipe you will need a huge pot like the one in this picture. Fill it half way up with water, cover with a lid, and bring to a boil.
• 2. NOTE ROSA LIKES TO PURCHASE THE MENUDO also referred to as (BEEF STOMACH or HONEY COMB TRIPE) IN THE FROZEN STATE AND HAVE THE BUTCHER CUT IT INTO SMALL PIECES ON THE SAW. It is much easier that way.
• 3. Add menudo to sink and fill with cold water. Then take each piece and remove the excess fat from each piece, until all the excess fat has been removed. Removing the fat prevents the soup from being greasy.
• 4. This is some of the fat that we threw away.
• 5. This is most of the 10 pounds AFTER THE FAT HAD BEEN REMOVED.
• 6. Fill the large pot half full of water and bring to a rolling boil. Add in the whole cloves of garlic, granulated garlic and kosher salt, then add in all of the menudo, and pigs feet cook until the meat becomes tender, usually about 3 1/2 to 4 hours.
• 7. Now drain hominy, and add to the pot. Continue cooking after mixture returns to a boil, then cook for 45 minutes.
• 8. While the soup cooks, in the mean time Remove stem and seeds from peppers.
• 9. Add to a sauce pan & cover with water, AND COOK 10-15 MINUTES AFTER IT COMES TO A BOIL. THEN REMOVE FROM HEAT AND ALLOW PEPPERS to sit in water & cool.
• 10. Pour chilis and water into a food processor or blender. Add in 1 Tablespoon salt, & 1 Tablespoon granulated Garlic, and process until peppers become a thick consistency. Repeat until all the peppers have been processed.
• 11. Now place a strainer over a large bowl or pan. Then with strainer over a large bowl, add in the processed peppers , and using the back of a large spoon, press the peppers through the strainer, until nothing but the pulp remains.
• 12. This is the pulp that I threw away. I got 6 1/2 cups of the liquid pepper sauce or chili's as Rosa calls it.
• 13. Once Hominy has cooked for 45 minutes then add in the chili pepper sauce liquid and cook an additionaL 35-40 MINUTES.
• 14. The soup should resemble something like this. Taste and adjust the flavors or spices if desired.
• 15. Cut limes into wedges and chop yellow onions. Serve each bowl of soup with lime wedge, chopped onions and warm tortillas. Some enjoy this soup with oregano or cilantro sprinkled on top.

Steps:

• 1. In a 12 quart pot fill pot half way with water and place on burner on high to a boil. When it reaches a boil lower the heat to med/high
• 2. While water is coming to a boil cut tripe into bite size pieces. Do not cut to small. Wash tripe before placing into boiling water (make sure water sit about 3 inches above tripe). Boil for about 30 minute then rinse. Boil and rinse 2 more times. After you boil and rinse a few times. Now the gamey taste should be gone.
• 3. Final boil place a metal colander at bottom of pan fill with water half way. Add tripe and pig feet or knuckles. Cut green onions about 2 inches add to water Add entire clove of garlic (Whole just remove outer skin) it will stay intact In a steeper add menudo helper or whole Cover and boil (med/high) for about 3 to 4 hour NEVER allow water to run low. Until tripe to becomes tender (check tripe occasionally)
• 4. After the tripe is tender add fiesta menudo mix (add until you reach your desire taste) Add salt to taste if desired Add hominy Allow to boil for another 40 minutes Let sit for 20 minutes before eating

Steps:

• Bring water a boil in a large soup pot over high heat. Add cow's foot, onion quarters, garlic, thyme, marjoram, peppercorns, and bay leaves. Boil, skimming off the foam the forms on the surface, until broth flavors intensify, about 30 minutes. Add beef tripe and bring to a boil. Reduce heat to medium, cover, and cook until cow's foot softens, about 1 hour.
• Remove cow's foot pieces from the broth and transfer to a dish. Skim fat from the surface of the broth. Add hominy; cook until tripe is softened, 30 to 45 minutes. Do not overcook.
• Separate meat from the cow's foot. Discard bones.
• Discard onion quarters, garlic, thyme, marjoram, peppercorns, and bay leaves from the broth. Stir in meat and season with salt. Cook until flavors blend, about 5 minutes more. Pour into bowls and garnish each serving with lime wedges, finely chopped onion, cilantro, and oregano.