Menudo de la Frontera (Tripe and Hominy Soup)
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
Scale
- 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)
Instructions
- Remove the fat from the cow stomach and cut it into chunks.
- 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.
- Add the hominy, and cook for another hour, adding water as needed.
- Add menudo seasoning mix or chili powder/cumin combination. Cook for five minutes.
- Add chopped onion and lemon juice if you wish.
- Serve with half lime slices, and top with chopped onion, chopped cabbage and chopped cilantro. Use other add-ins as desired.
Nutrition
- Sodium: 32