Menudo (no hominy)

 


INGREDIENTS
  

For the broth:

  • 3 pounds of clean tripe cut into small bite size pieces
  • 1 cow’s feet It’s usually sold already cut up in pieces
  • 1 pound marrow bones
  • 4 large garlic cloves
  • 1 medium onion cut into thick slices
  • 1 ½ teaspoon salt to taste
  • 2 teaspoons dry oregano

For the sauce:

  • 6 guajillo peppers cleaned seeded, open flat, and deveined
  • 1 teaspoon of freshly ground cumin 
  • 3 garlic cloves

For the garnishing:

  • 1 Tbsp. Piquin peppers crushed to add when serving if you like hot food.
  • Lemons cut into wedges
  • Dry Mexican oregano
  • ¾ cup white or red onion chopped
  • chopped cilantro
  • To be eaten with warm corn tortillas.

INSTRUCTIONS
 

  • Simmer the cow feet and marrow bones in a large pot with 6 quarts of water, 4 garlic cloves and an onion for about 15 minutes at medium heat without covering. During this time, skim off the foam that forms. Add the
    • tripe and oregano and cook for about 2 – 2 ½ hours approximately until tripe is tender but firm (make sure you do not overcook). For the INSTANT POT, cook for 30 minutes. For a Pressure cooker 45 minutes.  You could also use a slow cooker and set it in low for 6 hrs.

    • Remove the cow feet and marrow bones from the pot. Skim the fat that forms on top of the broth. Once the Cow foot cools a little, remove the bones and chop the meaty parts of to be returned to the pot. 
    • While the meat is cooking, prepare the guajillo sauce. Toast the Guajillo peppers in a griddle over medium heat. Press them down with a spatula slightly toasting them without burning them.
      • Place the roasted peppers in a bowl and cover with water. Let them soak for about 25 minutes until soft. After that, drain the peppers and place them in your blender with 3 garlic cloves, ½ cup of the broth, and cumin. Blend until very smooth. Strain the sauce using a sieve and pour into the pot. Simmer the broth for another 30 minutes, partially covered. Taste to season with more salt if needed.
      • Serve the soup in large bowls and place the garnishes in a dish in order for everyone to add to their liking. Do not forget warm corn tortillas to soak in the broth.

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