Mexican Tripe Soup
This recipe outlines the preparation of a traditional Mexican tripe soup, emphasizing a long, slow simmer to tenderize the honeycomb tripe and pig's feet. The bay leaves add a subtle aromatic note to the rich broth, resulting in a comforting and flavorful dish.
Equipment
- 1 Large Stockpot (8-12 quart) For long simmering
- 1 Cutting Board
- 1 Chef's knife For slicing tripe
- 1 Slotted Spoon or Fine-Mesh Skimmer For skimming impurities
- 1 Colander or Large Strainer For rinsing ingredients
Ingredients
Main
- 2 pig’s feet
- 2 pounds honeycomb tripe sliced into 1-inch pieces
- 2 bay leaves
Instructions
- Thoroughly rinse the pig's feet and honeycomb tripe under cold running water to remove any impurities.
- In a large stockpot, cover the pig's feet and tripe with cold water, bring to a boil, then blanch for 10-15 minutes. Drain and rinse again thoroughly.
- Return the blanched pig's feet and tripe to the clean stockpot. Add the bay leaves and cover with fresh cold water by at least two inches.
- Bring the pot to a gentle simmer over medium-high heat, then reduce heat to low, cover partially, and maintain a steady, gentle simmer.
- Skim off any foam or impurities that rise to the surface during the first hour of simmering for a clearer broth.
- Continue simmering for 3-4 hours, or until the tripe and pig's feet are very tender. The meat from the pig's feet should be falling off the bone.
- Carefully remove the pig's feet from the pot, pick off the meat, and return it to the pot, discarding the bones.
- Taste the broth and season generously with salt and pepper to your preference.
- Adjust the consistency of the soup if desired by either reducing it slightly for a thicker broth or adding a little hot water if too thick.
- Serve the Mexican Tripe Soup hot, garnished with your preferred toppings.
Notes
Achieving tender tripe is paramount; ensure thorough rinsing and blanching of both tripe and pig's feet to remove impurities and any off-odors before the main simmer. The pig's feet contribute essential gelatin, creating a rich mouthfeel and body in the broth. During the long cooking process, regularly skim any foam or fat from the surface for a clear, clean-tasting broth. While the recipe is minimal, consider aromatic additions like onion, garlic, and epazote for authentic Mexican flavor, added early in the simmer. Serve piping hot, garnished with fresh cilantro, diced white onion, and a squeeze of lime to brighten the flavors.