Menudo(Tripe Stew)
Submitted by Damnation
Traditional menudo style tripe stew with egg-thickened broth, sauteed onions, and tender simmered tripe. A heritage Mexican-American comfort stew passed down through generations.
YIELD
4 servingsPREP
15 minCOOK
150 minREADY
165 minThis is a heritage menudo unlike the red chile and hominy versions you’ll find at most Mexican restaurants. The broth is thickened with whipped eggs and flour, giving the soup a creamy, almost custardy texture rather than the bright red spiced broth of the more common style.
The long simmer on the tripe matters more than anything else. Tripe needs at least 2 hours of low simmering to become tender and lose its initial chew. Cut the cooked tripe into bite-sized pieces and trim away any fatty portions before folding into the egg-and-flour binder.
The egg whites whipped to stiff peaks, then beaten with yolks until pale yellow and folded with flour, create the silky thickener. Once that mixture meets the warm sautéed onions, the eggs set into tender curds throughout the broth. Serve in deep bowls with warm corn tortillas and a squeeze of lime on the side.
Chef Tips
- Rinse the tripe well under cold water before simmering. A quick scrub removes any lingering surface impurities.
- Don’t rush the initial tripe simmer. Tough tripe ruins the dish, so test for tenderness with a fork before draining.
- Whip egg whites in a clean, dry bowl. Any trace of yolk or grease will prevent stiff peaks.
- Reserve all the tripe cooking liquid. That savory broth is essential to the final stew body.
Variations
- Add 1 teaspoon of dried oregano and a bay leaf to the tripe simmer for deeper flavor.
- Stir in chopped cilantro and diced raw onion at serving for fresh contrast.
- Add a pinch of ground cumin and a chopped serrano pepper with the onions for a spicier version.
Ingredients
Directions
Place tripe in a large saucepan and cover it with water.
Simmer at low heat until tripe is tender.
Drain tripe and reserve liquid.
Remove and discard fatty portions of tripe and cut tripe into 1-inch pieces.
Set aside.
Saute, onion in shortening in a medium-sized saucepan at medium heat.
Set aside.
Beat egg whites until stiff in a small mixing bowl.
Add egg yolks and continue to beat until mixture is lemon colored.
Add flour and salt and mix well.
Fold cooked tripe into egg mixture.
Add tripe mixture to saucepan containing saut, ed onions.
Cook at medium heat until eggs are set.
Add reserved liquid from tripe and garlic salt to egg mixture and simmer at low heat 5 to 10 minutes.
Comments
