Enjoy a unique cornucopia of fresh, green spice and an array of different textures.
I have always been an adventurous eater and very much enjoy trying new and exotic recipes. It’s a great way to get to know different cultures, especially when traveling. That’s why I never understood people who go to the familiar fast-food chains when abroad. It’s a missed opportunity to surprise your palate and discover something new.
Say “hola” to the hot green chili version of menudo, a classic Mexican soup, which I once tried while on vacation. Made with beef tripe and shanks, a mouthwatering medley of peppers, and a rich broth, this menudo verde recipe tickles the taste buds and belly. If you’re not familiar with tripe, it’s the lining of the stomach of ruminant animals like goats, cows, and sheep. Another unique ingredient is hominy: plump and chewy corn kernels that have been soaked in limewater for a tangy flavor and tender texture.
This is definitely a dish that many North Americans are unfamiliar with, so it’s a great opportunity to try new combinations of flavor and texture for the optimal experience. Menudo is likely something that abuelas (grandmothers) would make for their family—a deliciously warm and well-spiced comfort food. While it might seem like a strange combo, beef, broth, corn, and peppers create a classic Mexican dish that stands the test of time.
Is This Menudo Verde Healthy?
Not only is this stew bursting with unique flavors and textures, but it’s also full of nutrients. All the fresh vegetables—including onions, peppers, and tomatillos—are rich in vitamins, minerals, and antioxidants that support well-being. If you want to reduce the fat content of this dish, you can cut the fat off the tripe. This soup is packed with protein courtesy of the beef. However, one thing to note is that beef tripe is high in cholesterol.
The History Of Menudo
Although the origins of menudo are a bit mysterious, some historians believe it was invented in Mexico before the Mexican Revolution (which was from 1910 to 1920). It was a dish associated with the poor, as the decision to use tripe came from the need to not waste any bit of the animal; it has been referred to as “poor man’s soup.” Historians don’t even agree where in Mexico menudo originated, with some saying Central Mexico and some saying the north. Indeed, there are many regional variations of menudo, with broth that can be red (menudo rojo), green (menudo verde), or a pale sort of beige (menudo blanco).
How Do I Store Leftovers?
This soup can be stored in an airtight container in the fridge for up to 4 days, but I recommend eating it within 48 hours of cooking. Not only does this help it maintain its integrity (over time, the ingredients will get mushier soaking in broth), but it also keeps it as fresh and flavorful as possible. The soup can also be frozen in freezer-safe containers for up to 3 months.
Serving Suggestions
On its own, this soup stands strong. But it’s even better with a side of Garlic Toast or Air-Fryer Tortilla Chips. I suggest serving a Mexican Chopped Salad as an appetizer.
Garnish the menudo verde with freshly chopped green onions, cilantro, jalapeños, fresh limes, and sliced radishes. You could also top it off with shredded cheddar cheese, melted to creamy perfection.
Ingredients
- 2 pounds honeycomb beef tripe cleaned and cut into bite-sized pieces
- 2 pounds beef shanks
- 1 large white onion quartered
- 6 cloves garlic halved
- 2 bay leaves
- Water as needed
- 6 poblano peppers roasted and peeled
- 6 tomatillos husked and washed
- 2 jalapeño peppers stemmed and seeded
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 4 cups white hominy drained and rinsed
- 1 tablespoon dried Mexican oregano
- Salt to taste
Instructions
- In a large pot, combine tripe, beef shanks, half the onion, half the garlic, bay leaves, and enough water to cover. Bring to a boil, then simmer for 1 1/2 hours, skimming foam as necessary.
- Blend roasted poblanos, tomatillos, jalapeños, remaining onion and garlic, cumin, black pepper, and 2 cups water until smooth. Strain through a mesh sieve.
- Add green sauce from the previous step, hominy, and Mexican oregano to the pot with tripe and beef. Simmer for another hour, or until the meat is tender. Remove bay leaves and season with salt to taste.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment