Although menudo came to Texas from the Mexican state of Sonora, tripe stew may be more popular on the Texas side of the border than anywhere else in Mexico. Texans have often labeled it the “Breakfast of Champions” because it has a reputation for curing hangovers.

Cooking the menudo can be a long and slow process, with the preparation and cleaning of the tripe being the most difficult. The results, however, for those who’ve had a big bowl of menudo in their life, will tell you that it’s all worth it.

1 cup kosher salt

1 cup white vinegar

2 pounds of honeycomb tripe

Be sure to get honeycomb tripe, because it is the most tender of all the tripe varieties. It is still relatively tough and requires long, slow cooking.

The day before it is time to serve it, clean the corns well. Mix the salt and vinegar together, and pour about 1/3 of the mixture into a large bowl. Add the tripe. Scrub the gut with a brush. Raw kosher salt will act as an abrasive to clean the casing. Rinse the calluses with cold water and repeat the process 2 more times. Transfer the tripe to a bowl and cover with cold water. Place in the refrigerator, covered, for at least 8 hours. Change the water at least once during the process.

Ingredients:

6 cups salt-free chicken broth

2 tablespoons corn or canola oil

2 large onions, chopped

4 to 6 cloves of garlic

2 to 4 serrano peppers, chopped

2 jalapeños, chopped

1 smoked ham knuckle

2 tablespoons quality chili powder

1 tablespoon dried Mexican oregano

1 14 1/2 to 16 ounce can white or yellow corn

1/2 teaspoon ground black pepper

1/2 cup chopped cilantro

salt to taste

lemon slices

Remove the tripe from the refrigerator and drain it. Cut it into small pieces and place them in a large, heavy saucepan or pot. Cover with cold water and bring to a rapid boil over high heat. Boil the tripe for 30 minutes. Drain the water and reserve the tripe.

Rinse and dry the pot and place it back on the stove. Add the oil, turn the heat to medium and add the onions, garlic and serrano peppers. Sauté until the vegetables are soft, then add the tripe back. Add the ham and chicken broth, and simmer for about 3 hours.

Remove the ham knuckle, discarding any bones or large chunks of fat. Crumble the meat from the knuckle and reserve it. Add the chili powder, salt, pepper, oregano, and corn. Simmer for another hour, or until stew has cooked through and tripe is tender. The casing will still be a bit chewy. Return the knuckle meat and add the cilantro.

Serve the menudo hot in large bowls with the lime wedges. The menudo will keep in the refrigerator for several days.