Menudo Estilo Norteno
Submitted by vina
Menudo estilo norteno with honeycomb tripe, calf’s foot, hominy, and toasted ancho chiles simmered for hours. An authentic Northern Mexican hangover soup with deep chile heat.
YIELD
4 servingsPREP
20 minCOOK
4 hrsREADY
4 hrsThis Northern Mexican menudo is the real deal: honeycomb tripe and calf’s foot simmered for hours in a broth stained red from dry-toasted ancho chiles ground to a fine powder. No shortcuts, no tomato-based workarounds.
Toasting the ancho chiles on a dry skillet until the skin chars is what unlocks their smoky, fruity depth. Grinding them dry into a powder and adding it directly to the broth gives the soup its signature ruddy color and a gentle, building warmth that doesn’t scorch.
The calf’s foot is there for body. As it simmers, the collagen breaks down into gelatin, giving the broth a rich, silky viscosity that coats your spoon. Stripping the meat from the bones after the first two hours and chopping it back into the pot adds tender, gelatinous pieces throughout.
Hominy goes in for the final two hours so the kernels absorb the chile-spiked broth and swell up plump and chewy without turning to mush.
Open the windows. That’s not a joke. Hours of simmering tripe fills a kitchen with an unmistakable aroma that’s not for the faint of heart.
Pro Tips
- Use honeycomb tripe specifically. It has better texture and cooks more evenly than other varieties
- Wear rubber gloves when handling the toasted chiles. The oils can irritate skin for hours after contact
- Cook the menudo uncovered so the broth reduces and concentrates rather than staying thin and watery
- Serve with lime wedges, diced onion, dried oregano, and crushed red chile flakes on the side
Variations
- Add a pig’s foot alongside the calf’s foot for even more gelatin-rich body
- Use dried guajillo chiles instead of or in addition to anchos for a brighter, sharper heat
- Stir in chopped fresh cilantro at serving for a fresher, herbier finish
Ingredients
Directions
Cut the calf’s foot into four pieces.
Cut the tripe into small squares.
Put them into the pan with the onion, garlic, peppercorns, salt, and water.
Cover and bring to a boil.
Lower the flame, open the windows and simmer uncovered for about 2 hours, or until the tripe and foot are just tender but not too soft.
Meanwhile, toast the chiles anchos well on a dry skillet, turning them from time to time until the skin is charred.
Slit them open (wearing rubber gloves, if you like keeping your skin) and remove the seeds and veins.
Grind them dry to a fine powder.
Add it to the pot as the meat is cooking.
Remove the pieces of the calf’s foot from the pan, and when they are cool enough to handle, strip off the fleshy parts.
Chop them roughly and return them to the pan.
Add the hominy and continue cooking the menudo slowly, still uncovered, for another two hours.
Adjust the salt to taste.
Sprinkle with oregano and serve.
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