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Menudo is an earthy, "gamey," spicy stew consisting of tripe, chilies and hominy that, in Mexico, is traditionally served on Sunday mornings, due to its fabled reputation as a cure for hangovers. I've been eating and cooking menudo for many years, and this is my favorite menudo recipe... As in stir-fry cooking, menudo is prepared in three phases: 1) Tripe preparation and cooking, 2) Chilie sauce and, 3) Hominy This version of menudo has a very "smoky" flavor, due to the smoked beef, liquid smoke, and beef bones that I add to the pot. Remember, for best results, simmer the stew over a very low flame to allow the ingredients to blend. This menudo is good! Special
tools: Blender, 8-quart cast-iron pot, and microwave 1-1/2
pounds of tripe, rinsed and cut into 1/2" squares Step 1 involves preparing and cooking the tripe: Wash the tripe in cold water and pat dry. Cut into 1/2-inch squares and place it into the pot with enough water to cover it. Editor's note: I've found the easiest tool to use to cut the tripe into squares is a pair of sharp kitchen scissors. Add the vinegar. Bring it to a boil and continue boiling for 2 minutes. Drain the tripe into a colander and rinse well with water. Discard cooking liquid. Transfer the tripe into the cast-iron pot with the 10 cups of water, the diced white onion, and about 1/3 of the smoked beef. Add beef bones for additional flavor, if desired. Bring to a boil, reduce to a very low simmer (the lowest flame possible on our gas range), and cook for about 6 to 8 hours, until tripe is very tender. You may want to cover the pot to keep the heat uniform. Step 2 is accomplished while the tripe is cooking. Remove and discard the seeds and stems from the chipote and Anaheim chilies. Dice chilies. In the microwave oven, heat the beef or chicken broth until it is very warm, then soak the chilies in the warm broth. If necessary, heat the broth and the chilies in the microwave oven until the chilies are very soft.
Left: Tripe has been pre-cooked and beef bones have been added, for extra flavor. Right: Menudo is simmering on the range. Note that the chilie puree hasn't been added yet, as the broth is not red. Add the broth, with the chilies, to the blender jar. Add the garlic cloves, and 1/3 of the white onion. Puree in the blender until the mixture is liquefied. Transfer the liquid into a non-metallic container to rest. Add the cumin, oregano, liquid smoke, salt, the remainder of the diced onion, and the remainder of the smoked beef to the mixture. Stir and set aside. Step 3: When the tripe is tender, usually after simmering for around 6 to 8 hours, add the chilie puree to the mixture. Then, open the can of hominy, drain it, and add it to the mixture. Add the remainder of the diced white onion. Bring to a boil, reduce to a simmer and cook for about 20 minutes. Stir frequently. Prior to serving, discard beef bones. If stew is to runny, add a dash of masa harina. Menudo freezes very well and can be kept in the freezer for several months. After I defrost the menudo, I usually add some water, as it tends to solidify in storage.
Photo: Chipotle menudo is simmering on the range. Note the red color, from the chilie puree that has been added to the stew. The menudo will be ready to eat in about 20 minutes... Serve hot in deep bowls, with a stack of warmed corn tortillas to dip into the broth. I also like to garnish menudo with chopped onion, diced jalapeno or Anaheim chilie pepper, chopped onion, additional oregano, and fresh, chopped cilantro. Salt, to taste. If menudo is served at brunch, it tastes extra good with an icy-cold beer, preferably a Pacifico, and a slice of lemon or lime. If there are any leftovers, my menudo will freeze very well for later dining pleasure.
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