Menudo Verde

When I think of comfort food, Menudo Verde instantly comes to mind. This dish has a special place in my heart, often reminding me of family gatherings where the aroma filled the air, and every spoonful brought smiles around the table. Growing up, my grandmother would prepare this earthy, flavorful soup during chilly evenings or festive occasions, and it was always a treat to share. The vibrant green color, courtesy of poblano and tomatillo, hinted at the explosion of flavors within. It’s more than just a meal; it’s a memory carved from love and tradition.

Menudo Verde Ingredients

When it comes to crafting a perfect Menudo Verde, the ingredients play a crucial role. Each component brings its unique flavor and texture to the table, coming together to create a symphony of taste. The key players in this dish include the robust beef tripe, which provides a chewy texture, and the vibrant poblano peppers, which infuse the soup with a smoky depth. The tomatillos add a refreshing tang, balancing the richness of the broth beautifully.

• 2 pounds honeycomb beef tripe, cleaned and cut into bite-sized pieces: This is the heart of the dish, providing a unique texture and absorbing all the wonderful flavors.
• 2 pounds beef shanks: They add richness and depth to the broth, making it incredibly savory.
• 1 large white onion, quartered: Onions are essential for building a flavor base, adding sweetness and depth.
• 6 cloves garlic, halved: Garlic brings warmth and depth, enriching the overall flavor of the soup.
• 2 bay leaves: These add a subtle, aromatic flavor that enhances the broth.
• Water as needed: This is the base for your soup; adjust based on the desired consistency.
• 6 poblano peppers, roasted and peeled: Smoky and slightly spicy, they are essential for that vibrant green hue.
• 6 tomatillos, husked and washed: They provide a tartness that balances the richness of the meat.
• 2 jalapeño peppers, stemmed and seeded: For those who enjoy a little heat, jalapeños kick things up a notch.
• 1 teaspoon ground cumin: This spice adds warmth and depth to the dish.
• 1/2 teaspoon black pepper: This adds a gentle heat and flavor enhancement.
• 4 cups white hominy, drained and rinsed: A key ingredient that adds a delightful texture to the soup.
• 1 tablespoon dried Mexican oregano: Oregano provides a fresh, herbal note that complements the robust flavors.
• Salt to taste: Essential for bringing all the flavors together.

Menudo Verde Instructions

Cooking Menudo Verde is a labor of love, but the results are absolutely worth it. Let’s dive into the steps that will bring this vibrant dish to life!

1. In a large pot, combine the beef tripe, beef shanks, half the onion, half the garlic, bay leaves, and enough water to cover. Bring everything to a boil over medium-high heat. You’ll notice the foam rising to the top as it heats; be sure to skim this off for a cleaner broth. Reduce the heat to low, cover, and let it simmer for about one and a half hours. The beef will start to become tender, and your kitchen will fill with delicious aromas.
2. Meanwhile, roast the poblano peppers over an open flame or under your broiler. Once they are charred, place them in a sealed container to steam for about ten minutes. This makes peeling the skin easier. After steaming, peel and set them aside. This step is crucial for achieving that smoky flavor.
3. In a blender, combine the roasted poblano peppers, tomatillos, jalapeño peppers, the remaining half of the onion, the remaining half of the garlic, ground cumin, black pepper, and two cups of water. Blend until smooth. This green sauce is magical and is what will give your Menudo Verde its vibrant color and flavor.
4. Strain the blended sauce through a mesh sieve into the pot with the simmering beef. This step ensures a smooth consistency. Stir in the white hominy and dried Mexican oregano. Continue to simmer the mixture for another hour, or until the beef is fully tender and the flavors meld beautifully.
5. After cooking, remove the bay leaves and taste the broth. This is your moment to adjust the salt according to your preference. I always recommend tasting as you go; seasoning is key!
6. Once it’s perfectly seasoned, ladle the Menudo Verde into bowls and garnish as you like. Options include chopped cilantro, diced avocado, or a squeeze of lime for extra zing.

Recipe Notes about Menudo Verde

As you prepare your Menudo Verde, here are some handy tips to ensure your dish comes out perfect every time.

• Storage: Leftover Menudo Verde can be stored in an airtight container in the refrigerator for up to three days, making it great for meal prep.
• Freezing: This soup freezes well! Portion it into freezer-safe containers and enjoy it for up to three months.
• Pairing: Serve with warm tortillas or a side of rice for a complete meal that everyone will love.
• Garnishing: Fresh toppings like chopped cilantro, diced avocado, or a squeeze of lime can elevate the flavors significantly.
• Leftover Ideas: Use any leftovers in tacos or burritos for a delightful twist!

Perfect Pairings for Menudo Verde

Serving Menudo Verde is just as important as preparing it. The way you present this delicious soup can elevate the entire meal experience. Here are some ideas for perfect pairings:

• Warm Tortillas: Soft, warm tortillas are ideal for dipping into the Menudo Verde, providing a delightful contrast in texture.
• Rice: A side of fluffy rice complements the flavors beautifully and helps to soak up the savory broth.
• Salad: A light salad with fresh greens and a citrus dressing can refresh your palate between bites of this hearty soup.
• Occasions: Menudo Verde is perfect for gatherings, whether it’s a family dinner, holiday celebration, or a cozy night in with loved ones. It brings everyone to the table.
• Seasonal Serving: This dish is wonderful any time of year, but especially during colder months when a warm, hearty meal is most welcome.
• Storage Tips: Make sure to let your leftovers cool completely before storing them in an airtight container to preserve freshness.

FAQ

Conclusion

Menudo Verde is more than just a dish; it’s a celebration of flavors and family traditions. The combination of tender meat and bright, zesty greens makes it a unique and comforting meal that you won’t soon forget. I encourage you to give this recipe a try and experience the warmth it brings to your table. Your family will thank you for it!

Menudo Verde

The ultimate comfort food with layers of flavor, Menudo Verde is a delicious and hearty soup packed with tender beef and vibrant greens. Perfect for family gatherings or cozy nights in, this dish will warm your heart and satisfy your cravings. Try making it tonight!

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Prep Time 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Dinner

Cuisine Mexican

Servings 8 servings

Calories 320 kcal

Equipment

• Peeler
• Saucepan
• Large Pot
• Blender
• Baking Sheet

Ingredients

  

• 2 pounds honeycomb beef tripe cleaned and cut into bite-sized pieces
• 2 pounds beef shanks
• 1 large white onion quartered
• 6 cloves garlic halved
• 2 bay leaves
• Water as needed
• 6 poblano peppers roasted and peeled
• 6 tomatillos husked and washed
• 2 jalapeño peppers stemmed and seeded
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 4 cups white hominy drained and rinsed
• 1 tablespoon dried Mexican oregano
• Salt to taste

Instructions

 

• In a large pot, combine the beef tripe, beef shanks, half the onion, half the garlic, bay leaves, and enough water to cover. Bring everything to a boil over medium-high heat. You’ll notice the foam rising to the top as it heats; be sure to skim this off for a cleaner broth. Reduce the heat to low, cover, and let it simmer for about one and a half hours.
• Meanwhile, roast the poblano peppers over an open flame or under your broiler. Once they are charred, place them in a sealed container to steam for about ten minutes. This makes peeling the skin easier. After steaming, peel and set them aside.
• In a blender, combine the roasted poblano peppers, tomatillos, jalapeño peppers, the remaining half of the onion, the remaining half of the garlic, ground cumin, black pepper, and two cups of water. Blend until smooth.
• Strain the blended sauce through a mesh sieve into the pot with the simmering beef. This step ensures a smooth consistency. Stir in the white hominy and dried Mexican oregano. Continue to simmer the mixture for another hour, or until the beef is fully tender and the flavors meld beautifully.
• After cooking, remove the bay leaves and taste the broth. This is your moment to adjust the salt according to your preference.
• Once it’s perfectly seasoned, ladle the Menudo Verde into bowls and garnish as you like. Options include chopped cilantro or diced avocado for extra flavor.

Notes

As you prepare your Menudo Verde, here are some handy tips to ensure your dish comes out perfect every time.

• Storage: Leftover Menudo Verde can be stored in an airtight container in the refrigerator for up to three days.
• Freezing: This soup freezes well! Portion it into freezer-safe containers and enjoy it for up to three months.
• Pairing: Serve with warm tortillas or a side of rice for a complete meal.
• Garnishing: Fresh toppings like chopped cilantro or diced avocado can elevate the flavors significantly.
• Leftover Ideas: Use any leftovers in tacos or burritos for a delightful twist!

Keyword beef tripe soup, Menudo Verde recipe, Mexican comfort food, traditional Mexican soup