Have you ever wondered what people in other countries use as a remedy to cure a hangover? Well, besides the classic 2 aspirins and drinking a lot of water, in México some people swear this tasty and aromatic menudo soup, with its distinctive spongy texture, will do the magic trick of bringing you back to life. I am not sure about that, but maybe the high content of vitamin B has something to do about it, besides its rich flavor.
This soup is usually sold on weekends in small mom-and-pop kitchens called "Fondas", or in restaurants that specialize in Tipical Mexican antojitos. The soup is called different names depending of the region. It is known as "pancita", Mondongo, or Menudo. In the northern states some cooks add Hominy to make a robust pair with the meat. The recipe also varies from region to region. Other cooks will add Ancho Peppers in addition to the guajillo and even tomato.
It can be stored in the refrigerator for several days and freezes well, preserving its flavor.
Menudo
Ingredients for 6-8 generous servings
For the broth:
3 pounds of clean tripe cut into small bite size pieces
1 cow’s feet (It’s usually sold already cut up in pieces)
1 pound narrow bones
4 large garlic cloves
1 medium onion cut into thick slices
1 ½ teaspoon salt to taste
2 teaspoons dry oregano
For the sauce:
6 Guajillo peppers cleaned, seeded, open flat, and deveined
1 teaspoon of freshly ground cumin (optional)
3 garlic cloves
For the garnishing:
1 Tbsp. Piquin peppers crushed to add when serving if you like hot food.
Lemons cut into wedges
Dry Mexican oregano
¾ cup white onion, chopped
To be eaten with warm corn tortillas.
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