Menudo (Tripe) Soup
 Soup Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 319.1
- Total Fat: 17.7 g
- Cholesterol: 217.0 mg
- Sodium: 124.7 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 1.8 g
- Protein: 33.0 g
View full nutritional breakdown of Menudo (Tripe) Soup calories by ingredient
Introduction
Hearty filling soup. Great for a late night snack or for the morning after. Hearty filling soup. Great for a late night snack or for the morning after.Number of Servings: 8
Ingredients
-
1.5 lbs Tripe (cow belly)
3 lbs Pork Feet (trotters)
8 Cups Water, tap
1 large Onions, raw
3 cloves Garlic, crushed
1 Tbsp Cilantro, ground/dried
2 tbsp Oregano, ground
2 Pepper, ancho, dried/ground
As Garnishes:
Chopped fresh Cilantro & onions, dried red pepper flakes, slices of lime & hot tortillas.
Directions
1. Rinse the Pig Feet, place in a pot of water and bring to a boil.
2. After the Pig Feet are cooked/tender, add the Tripe.
3. Bring to a simmer and skim off the scum.
4. After cooking for about an hour, add the rest of the ingredients.
Usually the tripe has already been cooked. So all you need to do is to wash the tripe thoroughly, cut into bite size pieces and put in a large pot with the water. Bring to boil and simmer slowly, skimming off grease/scum. Tripe should be cooked until tender and soft, not mushy. When the tripe has softened, you can then add the rest of the ingredients and cook for another 60 minutes. To remove the maximum amount of fat, you can refrigerate the soup overnight at this point. To keep the salt content low, I just use water. But you can use beef/chicken broth if you wish.
Adjust the flavor by using less or adding more of the fresh garlic, the dried cilantro, oregano and Ancho pepper powder
Serve in large deep bowls, along with chopped fresh cilantro and onions, dried red pepper flakes, ground oregano, slices of lime and hot tortillas.
It can also be ladled over a nice bowl of rice (I like to use brown rice)
Makes 8 servings.
Servings are about 2 cups each.
2. After the Pig Feet are cooked/tender, add the Tripe.
3. Bring to a simmer and skim off the scum.
4. After cooking for about an hour, add the rest of the ingredients.
Usually the tripe has already been cooked. So all you need to do is to wash the tripe thoroughly, cut into bite size pieces and put in a large pot with the water. Bring to boil and simmer slowly, skimming off grease/scum. Tripe should be cooked until tender and soft, not mushy. When the tripe has softened, you can then add the rest of the ingredients and cook for another 60 minutes. To remove the maximum amount of fat, you can refrigerate the soup overnight at this point. To keep the salt content low, I just use water. But you can use beef/chicken broth if you wish.
Adjust the flavor by using less or adding more of the fresh garlic, the dried cilantro, oregano and Ancho pepper powder
Serve in large deep bowls, along with chopped fresh cilantro and onions, dried red pepper flakes, ground oregano, slices of lime and hot tortillas.
It can also be ladled over a nice bowl of rice (I like to use brown rice)
Makes 8 servings.
Servings are about 2 cups each.