Menudo de la Frontera (Tripe and Hominy Soup)
This is also known as Border Menudo, a simple, but delicious, Texas-style menudo.
- Prep Time: 10 minutes
- Cook Time: 5 hours 5 minutes
- Total Time: 5 hours 15 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Units
Scale
- 3 pounds cow stomach (tripe)
- 1 gallon water
- 1 (16 ounce) can white or yellow hominy
- 1 package menudo seasoning mix (or 8 tablespoons each red chili powder and cumin)
- Chopped onion (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 stomach is soft.
- Add the hominy, 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 and chopped cilantro.