Beef Mexican North American Soup Vegetables


Menudo - TheRecipe.Website
Written by Gryphon
Menudo - TheRecipe.Website


This dish is used in Mexico to help with hangovers. It is a hearty meal to say the least.Garnish with lemon and lime wedges and chopped fresh oregano.
4.67 from 18 votes
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Course: Soup
Cuisine: Mexican
Keyword: Soup
Prep Time: 5 minutes
Cook Time: 3 hours 10 minutes
Total Time: 3 hours 15 minutes
Servings: 6 people
Calories: 140kcal



  • Combine the tripe, pigs feet, and water in a large pot and bring to a boil over high heat.
  • Reduce the heat and simmer covered for 3 hours.
  • Allow the pot to cool and remove the meats.
  • Cut the tripe into thin strips and remove the bones from the pig's feet.
  • Return the meats to the stock.
  • Cut the corn from the cobs and add it, along with the scallions, coriander, salt, and pepper, to the stock.
  • Bring to a boil and cook for 5 minutes.
  • Serve with garnishes for diners to help themselves to.


Sodium: 163mg | Sugar: 1g | Fiber: 1g | Potassium: 273mg | Cholesterol: 187mg | Calories: 140kcal | Trans Fat: 0.2g | Monounsaturated Fat: 2g | Polyunsaturated Fat: 0.3g | Saturated Fat: 2g | Fat: 6g | Protein: 19g | Carbohydrates: 3g