Menudo Verde
Menudo Verde is a vibrant and hearty Mexican soup that warms the soul. This dish, characterized by its rich green color and robust flavors, is perfect for family gatherings or cozy weeknight dinners. The combination of tender beef tripe and shanks, paired with roasted poblanos and tomatillos, creates a delightful flavor profile that is sure to impress. Whether you’re looking to explore traditional Mexican cuisine or simply want to savor a comforting bowl of soup, Menudo Verde is a must-try.
What Sets This Recipe Apart
What makes this Menudo Verde stand out is its unique blend of ingredients and the depth of flavor that comes from simmering the beef with aromatic vegetables and spices. The roasted poblanos and tomatillos lend a smoky, tangy essence that elevates the dish beyond the typical menudo. Additionally, using fresh ingredients and allowing the soup to simmer for a good amount of time ensures that every bite is infused with flavor. This recipe embraces traditional techniques while being approachable for home cooks.
What You’ll Gather
- 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
- ½ teaspoon black pepper
- 4 cups white hominy, drained and rinsed
- 1 tablespoon dried Mexican oregano
- Salt, to taste
Equipment Breakdown
- Large pot: Essential for simmering the soup and allowing the flavors to meld together.
- Blender or food processor: Needed for pureeing the roasted peppers and tomatillos to create a smooth base.
- Cutting board and knife: For preparing all the vegetables and meats.
- Measuring spoons and cups: To ensure perfect measurements of spices and ingredients.
- Spoon: For stirring and tasting the broth as it cooks.
Menudo Verde, Made Easy
Step 1: Prepare the Broth
Start by placing the cleaned honeycomb beef tripe and beef shanks into a large pot. Add the quartered onion, halved garlic cloves, bay leaves, and enough water to cover the meat completely. Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook for about 2 hours, or until the meat is tender.
Step 2: Roast the Peppers
While the broth is simmering, roast the poblano peppers over an open flame or under a broiler until the skins are charred and blistered. Place them in a bowl and cover with plastic wrap or a kitchen towel to steam for about 10 minutes. This will make peeling easier. Once cooled, peel the skins off the peppers, removing the seeds if you prefer a milder flavor.
Step 3: Blend the Green Base
In a blender, combine the roasted poblanos, tomatillos, and jalapeño peppers. Blend until you achieve a smooth puree. This vibrant mixture will be the base of your Menudo Verde.
Step 4: Combine Ingredients
After the meat has simmered for 2 hours, add the green puree to the pot along with the ground cumin, black pepper, drained hominy, and dried Mexican oregano. Stir well to combine and let it simmer for an additional 30 minutes, allowing all the flavors to meld together.
Step 5: Season and Serve
Taste the broth and season with salt as needed. Once everything is cooked through and the flavors have developed, your Menudo Verde is ready to be served. Ladle into bowls and garnish with fresh cilantro, diced onions, or a squeeze of lime if desired.
Seasonal Flavor Boosts
- Fresh cilantro: Adds a burst of freshness and bright flavor.
- Lime wedges: The acidity complements the richness of the soup.
- Radishes: Thinly sliced radishes provide a crunchy texture and peppery bite.
- Avocado: Creamy avocado enhances the overall dish, making it even more satisfying.
Notes from the Test Kitchen
This recipe is truly forgiving—feel free to adjust the spice levels by adding more or fewer jalapeños. If you prefer a thicker soup, allow it to simmer longer to reduce the liquid. For a more pronounced green flavor, consider adding a handful of fresh spinach or kale in the last few minutes of cooking.
How to Store & Reheat
Menudo Verde can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the soup in a pot over medium heat, stirring occasionally until warmed through. If the soup thickens, add a splash of water to reach your desired consistency. For longer storage, you can freeze the soup for up to 3 months. Thaw in the refrigerator overnight before reheating.
Ask & Learn
Can I use different cuts of meat for Menudo Verde?
Absolutely! While this recipe uses honeycomb beef tripe and beef shanks, you can substitute with other cuts of beef, such as chuck roast or brisket, for a different flavor and texture.
What if I can’t find tomatillos?
If tomatillos are unavailable, you can use green tomatoes or a combination of green bell peppers and lime juice to mimic the tangy flavor.
Is Menudo Verde spicy?
The spice level largely depends on how much jalapeño you use. For a milder flavor, remove the seeds and membranes before blending, or simply reduce the amount of jalapeño added.
Can I make Menudo Verde in a slow cooker?
Yes, you can! Simply follow the initial steps for preparing the broth, then transfer the ingredients to a slow cooker. Cook on low for 6-8 hours or until the meat is tender.
Wrap-Up
With its rich, comforting flavors and vibrant green color, Menudo Verde is more than just a dish; it’s an experience. This soup captures the essence of traditional Mexican cooking while allowing for personal touches and adaptations. Whether you’re sharing with family or enjoying a quiet night in, this recipe is sure to be a crowd-pleaser. Gather your ingredients, roll up your sleeves, and get ready to indulge in a bowl of delicious Menudo Verde. Each spoonful brings warmth and a taste of home, making it a dish that truly resonates with the heart. Enjoy the cooking process, and savor every bite of this delightful recipe!
Menudo Verde
Ingredients
Equipment
Method
- Start by placing the cleaned honeycomb beef tripe and beef shanks into a large pot. Add the quartered onion, halved garlic cloves, bay leaves, and enough water to cover the meat completely. Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook for about 2 hours, or until the meat is tender.
- While the broth is simmering, roast the poblano peppers over an open flame or under a broiler until the skins are charred and blistered. Place them in a bowl and cover with plastic wrap or a kitchen towel to steam for about 10 minutes. Once cooled, peel the skins off the peppers, removing the seeds if you prefer a milder flavor.
- In a blender, combine the roasted poblanos, tomatillos, and jalapeño peppers. Blend until you achieve a smooth puree.
- After the meat has simmered for 2 hours, add the green puree to the pot along with the ground cumin, black pepper, drained hominy, and dried Mexican oregano. Stir well to combine and let it simmer for an additional 30 minutes.
- Taste the broth and season with salt as needed. Once everything is cooked through and the flavors have developed, your Menudo Verde is ready to be served.
Notes
- Feel free to adjust the spice levels by adding more or fewer jalapeños.
- If you prefer a thicker soup, allow it to simmer longer to reduce the liquid.
- For a more pronounced green flavor, consider adding fresh spinach or kale in the last few minutes of cooking.
