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Menudo across Mexico

kare_raisu Apr 9, 2008 07:26 PM

I am fascinated by this soup; for me, nothing is more craving enducing than Menudo. There is not much I could find on the net in regards to regionality and different ingredients/interpretations of the tripe stew but I found a good book near the border.

Cocina Tradicional mexicana: Platillos para chuparse los dedos by Blanca Nieto lists 4.

Under 'Nuevo Leon' we have:
Menudo de la Frontera.
Pozole corn, tripe, veal hooves, ancho chiles, tomatoes, garlic, salt and oregano.

'San Luis Potosi'
Cafe de Hueso:
Tripe, lamb feet, onions, lard, carrots, garbanzos, anchos, garlic, limes, pequin, cumin, & bread.

"De la tradiccion Mexicana"
Tripe, beef feet, garbanzos, cabbage, plantain, chorizos, garlic, ancho, olives, capers, oregano, "chiles curados," "especia fina"

There is also a Pancita Rellena recipe - Mexican haggis!

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  1. kare_raisu RE: kare_raisu Apr 9, 2008 07:27 PM


    1 Reply
    1. re: kare_raisu
      kare_raisu RE: kare_raisu Apr 9, 2008 07:29 PM


    2. rworange RE: kare_raisu Apr 10, 2008 12:06 AM

      This wiki article has some info

      I'm going to have to ask at a taqueria about this. The owner was talking about this a bit.

      2 Replies
      1. re: rworange
        paulj RE: rworange Apr 10, 2008 08:57 AM

        The wiki link needs correcting. Try putting a blank after the closing parenthesis in 'Menudo (soup) ', because the automatic link generator is dropping the ')'.


        1. re: paulj
          paulj RE: paulj Apr 10, 2008 02:58 PM

          Here's a link that should work, replacing the () with %28 and %29


      2. Sam Fujisaka RE: kare_raisu Apr 10, 2008 08:45 AM

        AKA mondongo: http://en.wikipedia.org/wiki/Mondongo

        1. fromagina RE: kare_raisu Apr 10, 2008 06:24 PM

          From my Sonoran friend: a sofrito of onions, several different kinds of comal-roasted and ground dried and fresh chiles, roasted garlic, ground cumin, and ground coriander; this "fried" in oil until the chiles and spices smell "cooked".. then added: tripe (flannel, not honeycomb), pig feet, pig skin, this simmered for hours then served "sin grana".. without hominy.. with lime juice, cilantro, chile flakes, dried Mexican oregano, and corn tortillas torn into bits and dropped into the menudo. This turns into gelatin when cool. Sucking on, then spitting out the dainty little pig-foot bones is an added bonus.

          1. Eat_Nopal RE: kare_raisu Apr 11, 2008 09:13 AM


            You probably know my interpretation.... Mexico is woefully under documented... that Wikipedie article is very shallow and just covers what is obvious... you will be surprised to know that such an ubiquitous tradition as Menudo / Mondongo doesn't seem to garner much attention from Mexico's food writers... so already you have probably consolidated more information on Menudo variations then has ever been done before!

            My contribution:

            Yucatan.... Mondongo with Sour Orange Juice, Mint & Roasted Chile Blanco, "white broth"

            Highland Jalisco... Beef Hooves, Chile de Arbol, Fresh Mexican Oregano, Thyme, Marjoram, Garlic,

            9 Replies
            1. re: Eat_Nopal
              kare_raisu RE: Eat_Nopal Apr 11, 2008 05:47 PM

              I wonder why menudo seems not to garner any writing. I am super interested in the origins - such as the first mention in print of a menudo- like dish. Many talk of it originating with the campesinos when meat went straight to the army - but it must be much earlier than that.

              The yucateco version is compelling - i wonder if any of SF yucatec restaurants make it in that style? Didnt Kennedy have a recipe for it somewhere?

              I had lunch with a Oaxaquena friend today and she descibed the menudo in her state to be quite different and much more picoso.

              The Menuderia's cooks are puro sinaloesa - I think this is why the white must be offered.

              Any regional preferential for beef vs. pig pata that you know of? Why do ther prefer pancita sin grano in southern regions?

              Are there different chiles used regionally?

              1. re: kare_raisu
                paulj RE: kare_raisu Apr 11, 2008 06:20 PM

                My guess is that people have been eating stomach and feet ever since they had vessels that could handle the long cooking. In pre-modern times, no part of the butchered animal (whether farm raised or wild) was left to waste. The common Spanish term for a tripe stew is 'callos' a word which gets traced back to Latin.

                As to the preference of cow v pigs foot, that may fit with a general preference and availability of the respective animals. North Mexico with more open country ranching, leans toward the cows foot. I remember someone living on the border expressing a preference for cow, but also commenting on how it difficult it was to find that on the US side (this was 20 yrs ago).

                Incidentally, mondongo (as Sam noted, the other name for menudo) in Ecuador is a straight cows foot soup - finished in typical Ecuadorian fashion with milk and ground peanuts. I don't recall off hand what the Ecuadorian tripe soups and stews are called. I use the plural because there is no reason a country or region has to have just one preparation.


                1. re: paulj
                  kare_raisu RE: paulj Apr 11, 2008 07:44 PM

                  wow youre wonderful paulj.

                  Specifically I am interested in the first recorded tripe stew in Mex.
                  They call their tripe in peanut sauce dish in Ecuador 'Guatita"
                  I love this ecudoran food blog, the author is amazing:

                  1. re: kare_raisu
                    paulj RE: kare_raisu Apr 12, 2008 09:45 AM

                    Thanks for finding that Laylita blog. I'll be trying a number of those recipes.

                  2. re: paulj
                    Passadumkeg RE: paulj May 25, 2008 04:05 AM

                    paulj, well written! I taught "Chic & Chong" 30 years ago in a "Zero hour" history class in the South Valley (poor Hispanic, but very old). As an eastern kid in a very cool new environment, Albuquerque, I guess I overdid it a bit at Okie Joe's Bar (saw Tones Van Zandt et al). All of which lead me to stop at Rosa's on S. 4th Street for "The Menudo Cure" with shocking frequency. Then I moved to Scandinaviaand no more menudo. Eventually I moved to Bolivia and discovered the Ecuadorian style mondrongo in the market place too. I feel lucky that now, living in Northern Maine, that 5 mi away we have a good little Mexican Restaurant (that's the name) run by Guatamalans that makes an excellent bowl of menudo, which I know thouroughly enjoy sober, usually. But thanks to this thread I gotta make some on our wood stove(free heat).

                  3. re: kare_raisu
                    paulj RE: kare_raisu Apr 11, 2008 06:33 PM

                    Kennedy in 'My Mexico' has Pancita en Mode recipe (tripe in mole), taken from an old Mexican cookbook.

                    In sum the recipe calls for cooking tripe and chickpeas separately.
                    A simple mole, or chile puree, is made from mulato chiles, garlic, salt, and pepper. The puree is fried for a bit (8 minutes) in lard, and then the chickpeas, tripe, and broth are added, and cooked till blended.

                    Her Regional Cooks book has Mondongo en Kabik from Merida, Yucatan. Cleaned tripe and a calf's foot are cooked for 4 hrs. The next day the meat is reheated and cooked till tender (if needed). A broth is made with tomato, onion, green pepper, epazote, hot green chiles and Recado Rojo, plus the meat broth. Broth and meat are served separately along with bread, and garnishes of onion, chiles and lime slices.


                    1. re: paulj
                      kare_raisu RE: paulj Apr 12, 2008 10:50 AM

                      any chance on posting an abbrev. recipe for pancita en mole ver on the home cooking board?

                    2. re: kare_raisu
                      kare_raisu RE: kare_raisu Dec 12, 2008 03:53 PM

                      A magazine I bought in Mexico called Escuela de Sabores: Prepare Paso a Paso Pancita
                      has the transcribed entry for 'menudo' from Ricardo Munoz Zurita's Enciclopedio.

                      Here's my translation of the primer points:
                      > In the northern states it is refered as 'menudo,' in the center of the country: pancita and in the south, 'mondongo'
                      > In some instances the dish can be very brothy, others almost dry.
                      > Callos a la madrilena is looked to as the origen of menudo.

                      -Baja California-
                      Typical for dinner, prepared with beef hooves and panza with pozole, mint and coriander seeds. Served with lime and chopped onion

                      Same as above except chile colorado is used and oregano is offered at serving

                      A white stew panza and pozole

                      Panza marinated in lime juice, condimented by saffron, rehydrated ground rice, whole green chiles

                      Tomato-chile guajillo-garlic base

                      -Estado de Mexico-
                      typically eaten sundays. Not always beef tripe but sometimes lamb tripe. The soup includes chile pasilla and chilaca, garlic and epazote.

                      In Leon, very famous, fried tripe with sweet spices, onion, orange juice, red wine, olives, capers, raisins, almonds and oregano.

                      Ancho, guajillo, cinnamon, garlic, onion based sauce. Xonocostles and epazote are added.
                      Famous quesadillas of tripe with qf and stuffed with liver and stomach of lamb stew.

                      Veal hooves are used. Tomato based broth. Arbol salsa served alongside. San Juan de Dios Market is very famous for its menudo fondas. Reccomended with a glass of cold tejuino.

                      -Nuevo Leon-
                      Chile ancho based

                      Hierbas de olor used. Accompanied by a miltomate or pasilla salsa.

                      Simple stew, laurel main flavoring.

                      Near dry, garbanzos, carrots, potato. Ancho-epazote based. Served with chile amaxito

                      Known for chile ancho base with pronounced cumin flavoring

                      Ham, garbanzos, vinagre, chorizo platano, cumin and chile ancho.

                      Kabic, librillo is prefered

                      1. re: kare_raisu
                        paulj RE: kare_raisu Dec 12, 2008 06:52 PM

                        The Tabasco and Veracruz versions with garbanzos suggest greater (longer term) contact with Spain - which is consistent with their coastal location.

                  4. Sam Fujisaka RE: kare_raisu Apr 12, 2008 12:17 PM

                    Over the past number of years, mondongo has been my favorite market place lunch in Mexico and Central America. k r, I wish I had paid more attention to the differences from place to place--but will do so in the future. Last I had mondongo was in Totonicapan, Guatemala: rojo, callo, con pozole.

                    2 Replies
                    1. re: Sam Fujisaka
                      kare_raisu RE: Sam Fujisaka Apr 13, 2008 11:34 AM

                      have you made columbian modongo?

                      1. re: kare_raisu
                        Sam Fujisaka RE: kare_raisu Apr 13, 2008 11:50 AM

                        In a sense, no. Colombians don't like spicy-hot; and I use a lot of chilie.

                    2. paulj RE: kare_raisu Apr 13, 2008 10:18 PM

                      Here's a link to a Spanish use of menudo

                      This is the Google books preview of Traditional Spanish Cooking
                      By Janet Mendel
                      Search on tripe turned up this page 253 with this recipe for callos
                      Note the line:
                      "In Anadalusia, menudo is prepared similarly, with the addition of cooked chickpeas and mint to the stew."

                      1. kare_raisu RE: kare_raisu May 24, 2008 11:56 PM

                        Sinaloan Menudo! Love the mint inclusion.


                        1. Ed Dibble RE: kare_raisu May 25, 2008 11:29 AM

                          Great discussion. I recently posted (at mmm-yoso) about a Salvadoran pata de vaca (which seems to be a version of mondongo). It is part of a post on a little family run Salvadoran place that has just opened in town. That soup is one of the very best tasting things I have put into my mouth in the last year:


                          It is interesting how the dish varies across seemingly all of Latin America.


                          4 Replies
                          1. re: Ed Dibble
                            Ed Dibble RE: Ed Dibble May 25, 2008 02:24 PM

                            After reading this post this morning, I had to go out and have some of that soup. Today, it was made with honeycomb tripe and different parts of the hoof were in the soup. Also two slices of green banana (plantain?), a slice of corn on the cob, yucca, and squash - but nary a potato. Good stuff. Here's a pic of some of the hoof tendon.

                            Also, I asked the young man about the name of the soup, and he said in western ES (where they are from), it is called something like de pata, but is mondongo in eastern and southern ES.

                            P.S. Having some problems posting the pic. I'll try to add it in a separate post; otherwise, use imaginations.

                            1. re: Ed Dibble
                              Ed Dibble RE: Ed Dibble May 25, 2008 02:46 PM

                              Pic - hopefully this will post now

                              1. re: Ed Dibble
                                Passadumkeg RE: Ed Dibble Dec 12, 2008 04:09 PM

                                In Bolivia, pata was gelatin from horse's hooves. Pata was sold from carts by street vendors who came door-to-door..

                            2. re: Ed Dibble
                              kare_raisu RE: Ed Dibble Jun 24, 2008 06:38 PM

                              We can add Yellow Menudo to the list - Specialty of GDL, Jalisco

                            3. kare_raisu RE: kare_raisu Jul 25, 2008 08:28 PM

                              I was looking trough some of the Conaculta Estados de Mexico cookbooks today at the Library and I was most impressed by the little mentioned state of Colima.

                              Menudo Colimanese carrys saffron [not sure whether 'de bolita' or not], rice and chiles serranos.

                              Anyone had Colima style menudo here state side?

                              1. kare_raisu RE: kare_raisu Jul 25, 2008 10:03 PM

                                Here we have a great recipe for Menudo Sinaloense from Mazatlan with birote!

                                1. c
                                  crigg RE: kare_raisu Jul 27, 2008 09:04 PM

                                  I've never had Mexican Menudo! I am really in love with Filipino style menudo though... delicious.


                                  1. kare_raisu RE: kare_raisu Nov 24, 2008 09:27 AM

                                    According to this poster http://chowhound.chow.com/topics/4553... there are two forms of menudo in Yucatan:
                                    - Kabik
                                    -a la andaluza

                                    I've got some more to add as soon as I get back to my Pancita: escuela de sabores magazine I picked up including one from Leon GTo, that includes red wine - capers, raisins.

                                    1 Reply
                                    1. re: kare_raisu
                                      paulj RE: kare_raisu Nov 24, 2008 12:25 PM

                                      The Mondongo Kabik uses the distinctive Yucatan flavoring of achiote paste (1/2 tablet) and orange juice. Since achiote gives more color than flavor, I'm not surprised that the OP in that thread found it lacking flavor. I like how it specifies serving it with 'French bread'.

                                      The Andaluzian style has typical Spanish stew ingredients like ham, sausage, chickpeas and potatoes.

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