Ingredients
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For the Broth:
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3 pounds clean tripecut into small bite size pieces
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1 cow’s feetIt’s usually sold already cut up in pieces
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1 pound marrow bones
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4 large garlic cloves
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1 medium onioncut into thick slices
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1 ½ teaspoon Salt
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2 teaspoons dry oregano
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For the Sauce:
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6 guajillo pepperscleaned seeded, open flat, and deveined
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1 teaspoon freshly ground cuminoptional
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3 garlic cloves
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For the Garnishing:
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1 tablespoon Piquin pepperscrushed to add when serving if you like hot food
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lemoncut into wedges
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Dry Mexican oregano
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¾ cup white onionchopped
Directions
Menudo is also known as “Pancita” which means “Little Stomach” and this soup is just that – cow stomach soup! To make this soup, you need to simmer tripe (stomach) in a stock with hominy, onions, oregano and chillies, and it is often flavoured with a chili sauce made from Guajillo peppers. This soup is incredibly flavourful and in Mexican lore it is said to cure anything from the flu to a broken heart.
 How to Make Menudo:
- 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 if using. 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.
Note:Â To be eaten with warm corn tortillas.
