Widely popular in Mexico, this hearty soup is enjoyed at lunch, supper, and even breakfast. When eaten with plenty of extra hot pepper, it is reputed to cure hangovers. Canned menudo is available in many large supermarkets and Mexican stores.


  • 2 lbs. honeycomb tripe
  • 1 (1 1/2 lb.) veal knuckle
  • 6 c. water
  • 3 med. onions, chopped
  • 2 cloves garlic, minced
  • 2 tsp. salt
  • 1/2 tsp. coriander seed
  • 1/4 tsp. dried oregano, crushed
  • 1/4 tsp. crushed red pepper
  • 1/4 tsp. pepper
  • 1 (15 oz.) can hominy
  • Pequin chilies or crushed red peper
  • Lime wedges


Cut trip into 1" pieces. Place in a Dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 tsp. crushed red pepper, and pepper. Simmer, covered, for 3 hours till tripe has a clear, jellylike apearance and veal is very tender. Remove veal knuckle from pot. When cool enough to handle, discard bones, chop meat return to soup. Add undrained hominy; cover and simmer 20 minutes longer. Serve with pequin chilies or crushed red pepper to taste. Garnish with lime wedges. Make 8 to 10 servings.

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Submitted 6/13/05.
Source: BH&G
Submitted By: Ruth A. Burbage
Menudo (Tripe Soup)