Authentic Mexican Menudo Recipe (mondongo veracruzano) (2024)

FAQs

What is traditional menudo made of? ›

Menudo, also known as Mondongo, pancita ([little] gut or [little] stomach) or mole de panza ("stomach sauce"), is a traditional Mexican soup, made with cow's stomach (tripe) in broth with a red chili pepper base.

Toasted, soaked, and blended into the broth, the chiles provide a pungent backdrop to the assertive texture and flavor of the tripe. Honeycomb tripe, the most geometrically beautiful of all four of a cow's stomachs, is a nice choice for menudo due to its tenderness and comparatively shorter cooking time.

Menudo Rojo is the most popular one, and it uses dried chiles to add spice to it. Menudo Blanco, on the other hand, doesn't include dried chile nor pepper either, although some might add a bit of jalapeño to give it a bit of flavor. In some cases, chefs might add pig's feet or sheep stomach instead of beef tripe.

How much menudo do I need for my party? You figure a pound (lb) per person for menudo .

The tripe itself can look repulsive. Yes, you read that correctly: menudo is a soup made from a cow's stomach (tripe). Some people describe the smell of cooking tripe to be akin to the odor emanating from a barnyard.

His menudo rojo (with red chile) is common in northern Mexico, while menudo blanco (white menudo, without chile) is more popular in Sinaloa and central Mexico. Menudo is often served only on the weekends because it takes a long time to prepare – and perhaps because that's when it's most needed as a hangover cure.

So is there a difference? Yes, apparently there is. According to Dominican Cooking's website, Mondongo soup is made of tripe and different vegetables that are added depending on who's making it. The article does state that elsewhere, mondongo can also be referred to as menudo.

Vinegar is acidic and is therefore useful at getting deep into the layers of the tripe and effectively cleaning it. Next, use the rock salt again and rub it across the tripe the same way you just did.

Menudo has elements that are both heart healthy and less heart healthy. The good news is that menudo has plenty of fiber and resistant starch thanks to the hominy. However, people with high cholesterol may want to be aware of the fact that tripe can be high in cholesterol.

If the tripe is chewy, it needs more cooking. The tripe should be tender when you bite into it. If adding beef feet to recipe, remove as soon as cooked to an internal temperature of 160ºF.

Why would most Spaniards not like to eat menudo? ›

Question 14 Why would most Spaniards not like to eat menudo? It contains meat of the forbidden animal.

When the red pepper base is left out, it's called menudo blanco. “It's the custom to eat it early in the morning, and it's known as a cure for a hangover, but people don't necessarily eat it for that,” says Claudia Zepeda, who runs the taqueria with her parents, Manuel and Delia.

Serve chopped green onions, coriander, lemon wedges and hot corn tortillas separately.

The big difference between these two soups is the meat that they use. While pork and chicken are commonly used to make pozole, menudo uses tripe, which is the stomach lining of the cow with a chewy texture very similar to that of sautéed calamari.

Menudo has elements that are both heart healthy and less heart healthy. The good news is that menudo has plenty of fiber and resistant starch thanks to the hominy. However, people with high cholesterol may want to be aware of the fact that tripe can be high in cholesterol.

While some historians believe that menudo's origins are in central Mexico, others trace its beginnings to the north. Consequently, in regions across the country, the dish's preparation can vary.