Happy Cinco De Mayo!
I know Cinco De Mayo is not until tomorrow but I am celebrating early people.
My Hot and Spicy Menudo is the perfect way to get the party started!
So what’s Menudo you ask?
It’s a tripe soup that’s infused with a rich chili based broth.
Menudo is one of those dishes that makes you feel loved!
It’s something about eating this spicy, rich, flavorful soup that makes you feel like grandma is taking care of you.
Being raised in California I’ve been exposed to Menudo eating my whole life.
As a child I never knew what ingredients were being used but I knew it tasted delicious.
Fast forward about 15 years and Big Goo the husband, refuses to eat tripe!
Mr. whole hog, refuses to eat tripe!
This man eats the whole pig, but he’s scared of tripe!
I stopped making Menudo because I was the only one eating it.
I convinced my Baby Girl to try the Menudo broth.
She resisted after being brainwashed by her daddy that Menduo is no good!
I am no quitter so I didn’t give up on her.
Finally, after about an hour, she tried the broth.
Her eyes got real big as she tasted the broth, and then tasted it a few more times.
Then I said, try the tripe.
She frowned, but she gave in again.
This kid slurped the tripe down, while it was hot, and acted like this was the best soup she’s ever eaten!
She requested condiments for the soup.
She said “Ma’ do you have some crusty bread, or can you fry up some tortillas because I need a whole bowl of this soup!”
I am excited to say that I turned my Baby Girl into a Menudo believer.
Oh, and I convinced Big Goo to try the broth and he said next time cook a pork roast with that same broth and he’ll eat the whole pot of soup, lol.
- 3 lbs honeycomb tripe
- 1/2 cup white vinegar
For the Menudo:
- 1 smoked ham hock
- 10 cups beef broth, low sodium
- 10 cups chicken broth, low sodium
- 3 1/2 cups Las Palmas Enchilada Sauce chili based
- 2 white onions, chopped
- 2 bell peppers, chopped
- 5 cloves garlic, minced
- 2 cups canned hominy, drained, rinsed
- 2 tablespoons oregano, dried, crushed
- 1 tablespoon creole seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 tablespoon black pepper
- extra virgin olive oil
- crusty bread
- Rinse tripe and clean off any excess fat.
- Place tripe in bowl or glass dish, cover with water and vinegar.
- Place tripe in the fridge and soak overnight.
To Prepare Menudo:
- Drain tripe and rinse well.
- Cut tripe into 2 inches pieces and place into large pot, add ham hock, cover with water.
- Bring tripe to boil, reduce heat and simmer for 1 1/2 hours.
- Drain tripe and rinse well.
- To Prepare Menudo:
- Mix seasoning blend and set aside.
- Place about 2 tablespoons of olive oil into a large soup pot.
- Add onions, peppers, and green onions, saute for about 5 minutes.
- Add garlic and two tablespoons of spice blend and cook 1 minute more.
- Add tripe and ham hock back to pan, cover with beef and chicken broth.
- Add remaining seasons to pan, mix well and simmer for 4 hours.
- Shred ham hock meat and add back to pot.
- Add enchilada sauce and hominy to pan, mix well and cook 45 minutes more.
- Serve with garnishments and enjoy.
I use Las Palmas Hot Red Enchilada Sauce or Red Chili Sauce.
- Serving Size: 4-6