Best Menudo De Sonora Menudo Soup Sonora Style Recipes

MENUDO

Menudo image

This dish depends on how much of each ingredient you put in it. It just depends on how much you wish to make. This dish takes a while to prepare and to cook but it is worth it. The spices are always according to how hot or spicy you like your food. It tastes better on the second day. If you want to make more, increase the ingredients. If you want less, decrease the ingredients. I learned this on my own and my husband, who is Mexican, loves it. It will please the most avid Mexican food lover.

Provided by ksalinas

Categories Soups, Stews and Chili Recipes Soup Recipes

Yield 7

Number Of Ingredients 5

Ingredients

2 pounds beef tripe
2 onions, chopped
4 (15 ounce) cans white hominy
¼ teaspoon chili powder
salt and pepper to taste

Steps:

In a 16 quart pot combine the tripe and the onions. Add water until pot is about 3/4 full. Cover and cook on low heat for about 2 hours, or until the tripe is tender. Add the hominy, chili powder, and salt and pepper to taste. Cover and cook for another 45 minutes to one hour to incorporate the flavors. Serve with fresh onions, corn tortillas and lemon if desired.

Nutrition Facts : Calories 295.9 calories, Carbohydrate 37.2 g, Cholesterol 158.3 mg, Fat 6.9 g, Fiber 6.6 g, Protein 19.6 g, SaturatedFat 2 g, Sodium 632 mg, Sugar 5.7 g

MENUDO DE SONORA (MENUDO SOUP SONORA-STYLE)

Menudo de Sonora (Menudo Soup Sonora-Style) image

White Sonora-style Mexican menudo soup made with beef tripe and white hominy. Garnish also with ground pequin chile. [Recipe originally submitted to Allrecipes.com.mx]

Provided by Rocía

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 2h20m

Yield 10

Number Of Ingredients 15

Ingredients

6 quarts water
1 (1/2 pound) cow's foot, cleaned and cut into pieces
1 white onion, quartered
1 head garlic, minced
2 sprigs fresh thyme
2 sprigs fresh marjoram
4 whole black peppercorns
2 bay leaves
4 ½ pounds beef tripe, cut into bite-sized pieces
2 (15.5 ounce) cans white hominy, drained and rinsed
salt to taste
3 lime, cut into wedges
1 white onion, finely chopped
2 cups chopped fresh cilantro
2 teaspoons dried oregano

Steps:

Bring water a boil in a large soup pot over high heat. Add cow's foot, onion quarters, garlic, thyme, marjoram, peppercorns, and bay leaves. Boil, skimming off the foam the forms on the surface, until broth flavors intensify, about 30 minutes. Add beef tripe and bring to a boil. Reduce heat to medium, cover, and cook until cow's foot softens, about 1 hour.
Remove cow's foot pieces from the broth and transfer to a dish. Skim fat from the surface of the broth. Add hominy; cook until tripe is softened, 30 to 45 minutes. Do not overcook.
Separate meat from the cow's foot. Discard bones.
Discard onion quarters, garlic, thyme, marjoram, peppercorns, and bay leaves from the broth. Stir in meat and season with salt. Cook until flavors blend, about 5 minutes more. Pour into bowls and garnish each serving with lime wedges, finely chopped onion, cilantro, and oregano.

Nutrition Facts : Calories 216.6 calories, Carbohydrate 23.4 g, Cholesterol 200.3 mg, Fat 6.2 g, Fiber 4.5 g, Protein 17.6 g, SaturatedFat 1.9 g, Sodium 311.4 mg, Sugar 3 g