White Menudo Soup, a perfect meal in a bowl! | Mexican Food Recipes (2024)

Published: Sep 24, 2018 · Updated: Aug 22, 2019 by Mely Martínez

White Menudo is really easy to make, this authentic soup form the State of Sinaloa in Mexico uses few ingredients but it is packed with a lot of flavors rendering a very earthy meal in a bowl.

White Menudo Soup, a perfect meal in a bowl!

One thing that I remember from my childhood was how my mother used to cook her Menudo; even though she had a pressure cooker that could cook those types of meats in a shorter amount of time, she preferred to cook it overnight in a large pot, leaving it to simmer gently for hours.

We lived in an apartment with a very small kitchen, and for hours the smell of garlic, beef, onion, and bay leaf filled all of the bedrooms. I’d wake up in the middle of the night to that delicious aroma, and in the darkness of the night, I would quietly sneak into the kitchen to find a spoon and taste the broth simmering in the huge pot.

Almost always, I burned my mouth, but it didn’t matter as long as I could taste a little piece of the menudo. There’s something about its texture that makes it so interesting to eat. This soup takes me back to those moments in my mother’s kitchen in the middle of the night.

Growing up in the north of Mexico, we always had menudo soup seasoned with a red sauce made of dried peppers. This soup, however, called “White Menudo”, is similar to the one served in the States of Sinaloa and Nayarit, and even in some regions like in the States of Sonora, Jalisco, and Baja California.

Every state has its own way of serving this meal: you can find it with or without hominy, topped with chopped onion, mint, cilantro, Serrano peppers, or crushed dried peppers like árbol or piquín peppers. Some eat it with warm tortillas, while others prefer a piece of a French roll to dip into the soup.

ENJOY!

How to make White Menudo Soup

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DIRECTIONS:

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• Remove the Honeycomb tripe from the package, drain and rinse. Place in a large pot or bowl and squeeze the lime juice over the tripe and fill the pot with water. Let the tripe soak in that lime juice and water solution for 30 minutes, then drain and rinse again. This step will help eliminate any unpleasant smells from the tripe. Drain and rinse again, pat dry with paper towels, and cut into 2-inch pieces. Place the pieces, with the onion, garlic and bay leaf in a large pot with a lid and fill with the water.(Please check the ingredients list for your White Menudo below)

• Place on medium-high heat, and bring to a boil. Skim off the foam that will form on the top after a few minutes. Now, partially cover the pot, reduce the heat to medium-low, and gently simmer for about 2 hours. If you are adding the calf’s foot, remove as soon as it has cooked. Once it’s cool enough to handle, chop the meaty parts and discard the bones, return the meat to the pot.
• Add the drained and rinsed white hominy along with the oregano and the sprig of mint. Keep cooking slowly, for about another ½ hour. If the tripe if too chewy, it needs more cooking. Well, cooked tripe should be tender when you bite it. Add salt as needed. Some cooks like to add granulated chicken bouillon to add more flavors to the broth instead of salt.
• Serve the White Menudo soup in bowls, and pass the garnishes around the table so everyone can add them to their personal liking.

This White Menudo soup reminds me a lot of the “Pho” soups served here in the States at the Vietnamese restaurants. I hope you try it and come back to let me know if you make any changes to the soup.

And in honor of Hispanic Heritage Month, Rumba Meats® is giving away this Cookbook "Recetas con Raíces" Recipes with roots is a collection of recipes written in English from different Latin countries using the Rumba Meats cuts of meat.

To participate, leave a comment mentioning what is your favorite cut of meat from the Rumba Meats products. You can go check them out in thisLINK.

An in case you missed the Facebook Live where I cooked this recipe, you can watch the replay here.

This giveaway is closed, we are still contacting the winners.

Provecho!

Mely,

More recipes:
Steamed Squash Easy Recipe
Bocoles, Corn Masa Cakes

#HispanicHeritageMonth #EnLaCocina #RecetasConRaíces #RumbaMeats

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