Name: Menudo Verde
Cuisine: Mexican
Ingredients: 8 pounds honeycomb tripe (rinsed well and cut into 1-inch squares); 5 pounds of beef tripe (rinsed well and fat trimmed); 2 pounds of beef feet (patas, quartered); 4 cups white hominy (rinsed and drained from can); 3 large yellow onion (diced); 3 small heads of garlic (unpeeled, for broth); 3 cloves garlic (peeled for red sauce); 16 peppercorns; 5 tablespoons of kosher salt (or to taste); 5 teaspoons of Mexican oregano (dried); 2 bay leaves; 15 quarts water; 5 quarts water; 6 cups Tomatillos husked and washed; 2 yellow onions (peeled and quartered); 1 bunch cilantro stemmed; 8 jalapeños (stemmed); 3 serrano peppers (stemmed); 3 garlic cloves; 1 lime (juiced)

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Menudo Rojo, Menudo Blanco and Menudo Verde. We know of three ways to cook this hearty Mexican soup, but there could be more! All are exceptionally delicious.

KEY TIP
When preparing any menudo recipe, one key point to remember is to trim the fat off the tripe as much as possible and wash it well to remove the musky odor the tripe can otherwise have.

WHAT CHILE PEPPERS TO USE?

Our recipe below uses jalapeños or serrano chile peppers. We’ve also made the soup with Hatch green chiles. Be sure to serve it with chopped onions, cilantro, fresh limes, and sliced radishes. Art prefers bolillos (french rolls) with his menudo. I (Stephen) enjoy corn tortilla tostadas or handmade flour tortillas with butter. Buen provecho.

Menudo Verde

Ingredients

Salsa Verde

5 quarts water
6 cups Tomatillos husked and washed
2 yellow onions (peeled and quartered)
1 bunch cilantro stemmed
8 jalapeños (stemmed)
3 serrano peppers (stemmed)
3 garlic cloves
1 lime (juiced)

Menudo

8 pounds honeycomb tripe (rinsed well and cut into 1-inch squares)
5 pounds of beef tripe (rinsed well and fat trimmed)
2 pounds of beef feet (patas, quartered)
4 cups white hominy (rinsed and drained from can)
3 large yellow onion (diced)
3 small heads of garlic (unpeeled, for broth)
3 cloves garlic (peeled for red sauce)
16 peppercorns
5 tablespoons of kosher salt (or to taste)
5 teaspoons of Mexican oregano (dried)
2 bay leaves
15 quarts water

Instructions

Salsa Verde

Add the tomatillos, onion, jalapeños, serranos, and garlic in a medium-size stock pot. Fill with enough water to cover the vegetables. Bring to a boil over medium heat (uncovered).
Once the water boils, cover the pot and turn off the heat. Allow to soften in the hot water for 20 minutes.
Ue a slotted spoon to place the tomatillos, onions, jalapeños, serranos and garlic into a blender. Add lime juice and blend to puree. Add a little water to the blender if the salsa is too thick. Set aside.

Notes

Pressure can build up in your blender when blending/pureeing hot ingredients. This can lead to a big mess, damaging your appliance or worse, burning yourself. Start your blender on low speed and gradually increase the speed to high. You should also remove the ingredient measuring cap to allow steam to escape.