Mexican Tripe Soup Recipe

Menudo is a classic spicy mexican dish that is made with tripe, veal bones, and hominy soup. It is traditionally prepared as a family and is served at communal gatherings. It's also touted to be a cure for hangovers and is often served on new year's day or after a night of revelry. Menudo takes time to make since the tripe needs to cook for a few hours until tender, but it's worth it for this traditional comfort food. Hominy is field corn soaked in an alkali solution until puffed twice its normal size. It is sold dried and (as called for in this recipe) canned. It has a uniquely chewy texture that holds up well in soups. Look for it in the canned vegetable aisle or with the international ingredients, often sold with other mexican items. Honeycomb tripe, the most tender cut of the cow's stomach, is recommended for this recipe. This soup is a good excuse to visit your local butcher, since tripe and veal knuckle are available but might require a special request. Call ahead if you're not sure.