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Menudo Blanco

Prep Time: 30 minutes | Cook Time: 2 hours 20 minutes | Serves: 6 servings

Ingredients
  • Rumba® Beef Honeycomb Tripe (3 lbs. )
  • Rumba® Beef Feet (1 package, optional)
  • 2 limes
  • 1 head garlic, cut in half
  • 1 medium white onion, cut into 4 pieces
  • 1 bay leaf
  • 6 quarts water
  • 2 cans (15 ounces) ready-cooked white hominy, rinsed and drained
  • 3 small sprigs mint
  • Salt, to taste
  • Garnishes:
  • ½ red onion, finely chopped
  • ½ cup mint, finely chopped (or just the leaves)
  • ½ cup cilantro, finely chopped
  • 2 limes, cut in wedges
  • 2-3 serrano peppers, finely sliced
  • 3 teaspoons dried Mexican oregano
  • Piquín peppers, freshly crushed (optional)
  • Warm corn tortillas or French bread
Instructions
  1. Drain and rinse tripe; place in large pot or bowl. Squeeze lime juice over tripe, and fill pot with water. Let tripe soak in lime juice and water solution for 5 minutes; drain and rinse again. This step will help eliminate any unpleasant odor from tripe.
  2. Drain and rinse again; pat dry with paper towels cut into 2-inch pieces. Place tripe pieces, onion, garlic and bay leaf in large pot, fill with water and cover with lid.
  3. Bring soup to a boil over medium-high heat. Skim off foam that forms on top after a few minutes. Partially cover pot, reducing heat to medium-low, and gently simmer for about 2 hours. If adding beef feet, remove from pot as soon as cooked. Once beef feet are cool enough to handle, chop meaty parts, discard bones, then return meat to pot.
  4. Add drained and rinsed white hominy and sprig of mint. Continue cooking for about another ½ hour. Add salt as needed. Note: Adding granulated chicken bouillon instead of salt will add more flavor to broth.
  5. Serve soup in bowls; pass garnishes around table.