Beef Menudo

Mayte Rueda
Menudo is the name shared by various stews made with beef tripe. With some exceptions, in the northern states of the country, it is preferred to call it menudo; in the central region, it is called pancita or mole de panza, and in the south and Yucatán Peninsula, mondongo.It is generally a soupy dish, although it can be served semi-dry, and some ingredients vary depending on the region; in some places, corn is added, similar to pozole.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 2 pig's feet, 600 g
  • 1 cow's feet, cut in half, 350 g
  • 1 kilo beef tripe, washed, previously soaked in orange juice for 24 hrs
  • water
  • 3 cloves garlic, for the meat
  • 1/4 onions, for the meat
  • 2 tomatoes, for the sauce
  • 3 guajillo chiles, soaked, for the sauce
  • 3 ancho chiles, soaked, for the sauce
  • 1/4 teaspoons cumin, for the sauce
  • 1 teaspoon oregano, for the sauce
  • salt, for seasoning
  • onion, finely chopped
  • cilantro, finely chopped
  • lime, for serving
Preparation
10 mins
3h
Low
  • In a deep pot, cook the pig's feet, beef leg, and beef tripe, adding enough water to cover 3 fingers above the meat, add onion, garlic, and a little salt, and cook the meat for approximately 2.5 hours over medium heat, or until the meat is tender.
  • While the meats are cooking, blend the sauce ingredients: the tomatoes, guajillo pepper, ancho pepper, cumin, oregano, and a little salt.
  • Add the sauce to the meat and cook for 20 more minutes until the flavors blend, remove from heat.
  • Serve the menudo with onion and cilantro, accompanied by limes and tortillas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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