Menudo!
Seis de Mayo Soup-- a classic cure for
hangovers. You will see this fabulous
soup around Cinco de Mayo and again on New Year's Day. In El Paso, you can take your soup pot to
almost any Mexican food restaurant and have them fill er' up for you to take home
and reheat. This recipe takes a long
time to cook (over three hours.) The
flavors of the onions, garlic, Mexican oregano, red chile and coriander need
time to marry. Honeycomb tripe is the
tenderest cut of the cow's stomach. I
LOVE this soup. Taco King in Fairbanks
makes a very good Menudo. Serve this
with a slice of lime, chopped white onions and some cilantro, and hot flour tortillas.
What you need:
- 3 pounds honeycomb tripe
- 9 cups water or chicken broth
- 3 medium onions, chopped (1-1/2 cups)
- 1 head garlic, minced
- 2 teaspoons salt
- 1/2 teaspoon coriander seed
- 1/4 teaspoon dried oregano, crushe
- 1 teaspoon crushed red pepper
- 3 Tablespoons red chile powder
- 1 teaspoon pepper
- 1 Tablespoon Pequin or crushed red pepper
- Lime wedges
- chopped cilantro to top
- Flour tortillas
Put it together:
Cut tripe into 1-inch pieces. Place in
a large soup pot with water/broth, onions, garlic, salt, coriander, Mexican
oregano, crushed red pepper, chile powder and pepper. Simmer, covered, for 3
hours till tripe has a clear, jellylike appearance.
Garnish with lime wedges, cilantro,
diced white onions, and corn or flour tortillas.
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