Menudo de la Frontera (Tripe and Hominy Soup)

This is also known as Border Menudo, a simple, but delicious, Texas-style menudo. In Arizona, where we live, there are small hole-in-the-wall carryout places where you can order menudo, and you walk out with a huge Styrofoam cupful of it with a spoon. Menudo is traditionally used as a cure for a hangover, effectively also making it a breakfast item.

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Menudo de la Frontera (Tripe and Hominy Soup)

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This is also known as Border Menudo, a simple, but delicious, Texas-style menudo.

• Prep Time: 15 minutes
• Cook Time: 5 hours 5 minutes
• Total Time: 5 hours 20 minutes
• Yield: 6 1x
• Category: Soups, Stews & Chili
• Cuisine: Mexican

Ingredients

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• 3 pounds cow stomach (tripe)
• 1 gallon water
• 1 (16 ounce) can white or yellow hominy, drained
• 1 package menudo seasoning mix or 8 tablespoons each red chili powder and cumin
• Onion (chopped, optional garnish)
• Lemon juice (to taste, optional flavoring)

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Instructions

1. Remove the fat from the cow stomach and cut it into chunks.
2. Fill a pot with about a gallon of water. Add the chunks, bring the water to boil, and continue boiling for 4 hours until the tripe is soft.
3. Add the hominy, and cook for another hour, adding water as needed.
4. Add menudo seasoning mix or chili powder/cumin combination. Cook for five minutes.
5. Add chopped onion and lemon juice if you wish.
6. Serve with half lime slices, and top with chopped onion, chopped cabbage and chopped cilantro. Use other add-ins as desired.

Nutrition

• Sodium: 32