Menudo de la Frontera
Menudo de la Frontera is also known as Border Menudo or Tripe and Hominy Soup, a simple, but delicious, Texas-style menudo.
There are little hole-in-the-wall carryout places in Arizona where you can order menudo, and you walk out with a huge Styrofoam cupful with a spoon.
- 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
- Chopped onion (optional garnish)
- Lemon juice to taste (optional flavoring)
- 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, 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.
Yield: 6 servings
Shared with Recipe Goldmine by Diane Maestas, San Antonio, Texas.
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