Menudo | Mexican Soup with Beef Tripe
by Ignacio (Nash) Mancillas (my uncle)
8 pounds beef tripe cut into 2×2-inch pieces
1 beef foot
½ white onion
3 cloves garlic
3 bay leaves
Salt (to taste)
1 19-ounce (large) can red chile sauce for enchiladas
2 29-ounce (large) cans white hominy w/juice
- Fill large pot halfway with water and bring to a boil with tripe, beef foot, onion, garlic, bay leaves, and salt. Cook on medium-high flame for approximately 1½ to 2 hours and skim the fat continuously as needed.
- Add 2 cans of hominy w/juice and 1 can chile.
- Lower flame to medium and boil for 1 more hour. Continue to skim fat as needed. Entire process takes about 3 to 3 ½ hours. Test meat – it should be soft, but not too soft and not rubbery.