Raw honeycomb - cow stomach (photo by dipfan courtesy of Wikipedia)

The idea of eating a cow’s stomach may draw a raised brow in America, but all over the world this delicacy is enjoyed around holidays and simply as a treat for special occasions. Menudo was originally made as a great way to utilize the entire cow. The best parts were often sold off or used by ranch owners leaving the rest for farm hands. With flavoring and just the right cooking techniques, Mexicans have made tripe soup a favorite known to many as “the Breakfast of Champions”.

Cilantro (photo by Henrique Vicente courtesy of Wikipedia)

The ingredients for menudo are basic and the magic comes from the preparation and cooking. The honeycomb, cow’s stomach which resembles a bee’s honeycomb, is the main ingredient and hominy is the other. Depending on the local traditions, calf’s hooves or pork feet may also be added to the soup. The standard topping is cilantro, scallions, lime and even cabbage.  Seasonings vary from family to family, but garlic, onions, chilies and oregano are a safe bet no matter where in Mexico you travel.

The soup is cooked for long periods of time to acquire a delightfully soft texture. It is also important to clean and neatly cut the pieces of stomach for the neatest and most aesthetically appealing presentation.

Red menudo (photo by mswine courtesy of Wikipedia)

Throughout Mexico you will find two basic differences in menudo. There is the basic white menudo and then there is red variety. Chili makes up the difference between the two. The red menudo has red chilies usually pureed and added to the broth. It is usually much spicier but much more brilliant in color. The white menudo also is made with chilis, although most chose to simmer the larger Anaheim chilis whole keeping a clearer broth. This still infuses the spicey flavor, but it is usually not as hot.

Menudo (photo by npmusikchild courtesy of Wikipedia)

In Mexico, as well as many Mexican households across the U.S., menudo is a staple for New Year’s Day. The magical soup is believed to be a cure for hangovers. There may be some truth in this belief as there does seem to be just the right amount of sodium, healing herbs, vitamin C from the chili and cilantro. Regardless, the soup is a favorite and is usually cooked beginning New Year’s Eve to allow proper cooking for midnight dining to ring in the New Year.