Make it PHO mixtape episode (4)! Today we are combining one of my favorite Mexican soups Menudo with Pho. Mainly served only on weekends at your local Taqueria - tender beef honeycomb tripe soup traditionally served with tortillas and garnished with cilantro, white onions, lime and dried oregano. A weekend favorite for many tios that had too much to drink or just something to warm that belly up in the winter time. What better way than to combine both worlds today, Mexico and Vietnam uniting going B2B shutting down the main stage.
Ingredients:
- 3 lbs. of beef honeycomb tripe.
- 4 large Guajillo chilis no seeds no stems.
- 1 small red onion, 3 cloves of garlic & chilis of choice for heat (serranos, thais or jalapenos will work).
Boil the Guajillos, onions, garlic and chilis in high quality h2o for 30 minutes and let cool down before blending and sifting leaving just the juice.
Cut the honeycomb trip into thicc cubes and soak in water and some vinegar for 30-60 minutes to clean it out a bit and rinse with cold water and set aside.
Combine the tripe and chili juice into your pot and cover the tripe with water and let simmer for minimum 6 hours until the tripa is buttery soft melt in your mouth.
Season with 5 grams of rock sugar, 1 table spoon of salt and 4 table spoons of fish sauce.
Cook you pho noodles accordingly and garnish with sliced green onions, cilantro, red onions, limes & oregano. You can also enjoy with tortillas to really get the party started.
Thank you guys for watching!
30 сен 2024
