Homemade Menudo

Jessica Alcántara
Known as mondongo, mole de panza, and pancita, menudo is a traditional Mexican dish prepared with tripe as the main ingredient. Often served at get-togethers and used to cure hangovers, this spicy broth is made with an irresistible combination of chiles and spices that make for a thick and tasty dish. This homemade menudo is best served with freshly-made corn tortillas and paired with a cold beer or a refreshing Mexican fruit cooler.
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Ingredients
4
Portions
  • 800 grams beef tripe, washed and rinsed
  • 1 onion
  • 5 cloves garlic
  • 6 tomatoes
  • 10 guajillo chiles, trimmed and seeded
  • 2 sprigs epazote
  • 1 teaspoon salt
  • 4 tablespoons onion, finely chopped, for serving
  • 1 teaspoon oregano, for serving
  • 10 corn tortillas, for serving
Preparation
30 mins
1h
Easy
  • In a pot with water, add tripe, onion, and garlic. Cook covered for about 20 minutes.
  • In a small pot over medium heat, cook tomatoes and guajillo chiles for about 15 minutes.
  • Transfer previous preparation to a blender and blend until smooth. Pour into tripe mixture with an epazote sprig. Cook for about 20 minutes. Season with salt.
  • Serve homemade menudo with oregano, chopped onion, and corn tortillas.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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