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Menudo is a traditional Mexican soup made primarily with beef tripe, hominy, and a red chili pepper broth.

The main ingredients are beef tripe, hominy, red chili peppers, garlic, onion, oregano, and salt.

Cooking menudo can take anywhere from 2 to 4 hours, depending on the tenderness of the tripe.

Store leftover menudo in an airtight container in the refrigerator for up to 4 days.

Reheat menudo on the stovetop over medium heat until hot, or in the microwave in a microwave-safe dish.

Serve menudo hot in a bowl with sides of lime, chopped onions, oregano, and warm tortillas or bread.

Yes, menudo can be made in a slow cooker. Combine ingredients and cook on low for 8-10 hours or until tripe is tender.

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Menudo is prepared by simmering cleaned beef tripe for several hours with spices and hominy until tender, then served with optional toppings like onion, cilantro, lime, and oregano.

Rinse the tripe thoroughly under cold water, then soak it in a vinegar or lemon water solution for 30 minutes before rinsing again and cutting into pieces.

Yes, menudo can be cooked ahead of time and even tastes better the next day as the flavors develop.

Yes, menudo freezes well. Cool it completely and store in freezer-safe containers for up to 3 months.

Common toppings include chopped onion, cilantro, crushed red pepper, oregano, and fresh lime wedges.

Yes, regional variations exist. Some use red chili broth (Menudo Rojo) while others use a clear or white broth (Menudo Blanco).

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Scrape off any residue, fill the pot with warm soapy water, and let it soak before scrubbing and rinsing thoroughly.