Menudo Soup

Name: Menudo Soup
Yield: 4 servings
Ingredients: 1 (1 1/2 lb) veal knuckle; 2 lbs honeycomb tripe; 1 large onion; 3 garlic cloves, peeled; 6 peppercorns; 4 quarts water; 3 large ancho chilies; 1 large poblano chiles or 2 canned green chilies, peeled; 1/2 cup hominy, drained; 1 teaspoon oregano; salt, as necessary

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Ingredients

1 (1 1/2 lb) veal knuckle
2 lbs honeycomb tripe
1 large onion ⓘ
3 garlic cloves, peeled ⓘ
6 peppercorns ⓘ
4 quarts water ⓘ
3 large ancho chilies ⓘ
1 large poblano chiles or 2 canned green chilies, peeled
1/2 cup hominy, drained ⓘ
1 teaspoon oregano
salt, as necessary ⓘ

Instructions

Cut the tripe into small squares and put them into a large pan with the veal knuckle; cover with the water and bring to a boil; lower the temperature and simmer, uncovered for about 2 hours, or until the tripe and knuckle are just tender but not too soft.
Meanwhile, roast the chilies by placing them in a 350 degree oven until skins are browned or blackened, turning them once; place them in a bag to steam until cool enough to handle.
Peel and cut the chilies open and remove seeds and the veins; cut into strips.; add to the meat while it is cooking.
Remove the knuckle and allow to cool enough to handle; strip off the meat; chop roughly and return them to the pan.
Pour in the hominy.
Simmer the menudo slowly, uncovered, for an additional 2 hours.
Add salt to taste.
Sprinkle with oregano and serve in large, deep bowls.

Nutrition & Diet Analysis (per serving)

259 kcal 13% DV

Protein Fat Carbs

Macronutrients

Protein 7.9g 16% DV

Total Fat 9.7g 12% DV

Carbs 40.7g 15% DV

Fiber 12.4g 44% DV

Sugar 3.6g 7% DV

Electrolytes

Sodium 10094.2mg 100% DV

Potassium 396mg 8% DV

Cholesterol 14.8mg 5% DV

Vitamins & Minerals

Vitamin A 24.5mcg 3% DV

Vitamin C 1.1mg 1% DV

Vitamin D 0.1mcg

Calcium 430.3mg 33% DV

Iron 10.7mg 59% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).