Tag: soup
Menudo
Menudo
Menudo is a Mexican soup made from beef tripe, and sometimes cow feet, in a red chili pepper broth with hominy; topped with cilantro, onions, and oregano. Said to be the ultimate hangover cure, the heat of the soup will wake your drunk ass up. Traditionally, there is no beef shanks in the soup. I added a couple to give the soup additional meat and to enhance the broth’s flavor.
Equipment
- blender
Ingredients
- 2 lbs honeycomb tripe washed; cut into 1 1/2” cubes
- 2 beef shanks
- 1/2 medium white onion
- 5 garlic cloves
- 2 bay leaves
- water
- 3 cup white hominy drained and rinsed
Sauce
- 3 guajillo chilies
- 2 arbol chilies
- 1/2 medium white onion
- 3 garlic cloves
- 2 tsp ground cumin
- 3/4 cup water
- salt to taste
For Serving
- white onion finely chopped
- cilantro finely chopped
- Mexican oregano
- lime wedges
Instructions
- Add in tripe, beef shanks, onion, garlic, and bay leaves to a large pot. Add in enough water to cover 6” above the ingredients. Bring to a boil, reduce the heat to low and simmer for 4 hours.
- While the tripe is simmering, allow the dried chilies to soak in hot water for 5 minutes.
- Add the chilies along with the rest of the sauce ingredients to a blender and purée.
- Add the sauce and the hominy to the pot. Season with salt to taste.
- Simmer for 30 more minutes.
- Ladle the menudo into a bowl. Top with onion and cilantro. Serve with lime wedges.
Salmon Head Soup (Ukha)
Salmon Head Soup (Ukha)
I know what you’re thinking. Why would anyone want to eat fish head soup? Well, let me tell you something. There is a ton of meat within that fish head; creating some of the most flavorful fish stock known to man. You are also utilizing a part that gets thrown away by people who don’t contain the knowledge of its greatness. Sure, it takes a little effort to pick the meat off the head. But it’s well worth it.
Servings: 2
Ingredients
- 2 tbsp butter
- 1 small yellow onion diced
- 1 large salmon head
- 2 medium potatoes cut into 1” cubes
- 5 dill stalks
- 2 bay leaves
- water
- 1/2 cup heavy cream
- cracked black pepper to taste
- salt to taste
- 2 tbsp dill finely chopped
Instructions
- In a large pot, melt the butter over medium heat. Sauté the onions for 5 minutes.
- Add in the potatoes, dill stalks, bay leaves, and salmon head. Fill with enough water to cover the salmon head. Simmer for 20 minutes.
- Remove the head, dill stalks, and bay leaves from the pot. Let cool. Pick apart the head meat, cheeks, eyes, and cartilage from the head and return to the pot.
- Pour in the heavy cream. Season with salt, pepper, and the chopped dill. Simmer for 5 more minutes.
New Orleans-Style Yakamein
New Orleans-Style Yakamein
Yakamein is a staple of New Orleans. Introduced by immigrants, this beef noodle soup is a fusion of Chinese and Cajun cuisine. While you can find Yakamein at high end restaurants, it is typically eaten as a street food at festivals and parades in a styrofoam cup. To the locals, this soup is known as “Ol Sober”, being the perfect hangover food.
Ingredients
- 2 lbs chuck roast cut into 1/2” cubes
- 3 tbsp creole seasoning
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 1 stalk celery diced
- 1 medium green bell pepper diced
- 2 quarts beef stock
- 2/3 cup soy sauce
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- hot sauce to taste
- 1 lb spaghetti noodles cooked al dente
- hard boiled eggs cut in half
- green onions chopped
Instructions
- Heat up 1 tbsp of olive oil in a pot over medium heat. Season the chuck with 1 tbsp of creole seasoning and sauté for 10 minutes. Remove from the pot.
- Add the other tbsp of olive oil and sauté the onions, celery, and bell pepper for 10 minutes.
- Return the beef to the pot.
- Pour in the beef stock, soy sauce, hot sauce, ketchup, Worcestershire sauce, and the remaining creole seasoning. Bring to a boil. Reduce the heat to low and simmer for 1 hour.
- Strain the broth of the meat and vegetables.
Assembly
- Place a quarter of the cooked spaghetti noodles in the bottom of a large soup bowl. Scoop a quarter of the beef and place on top of the noodles.
- Ladle the broth over the noodles and beef.
- Top with 2 hard boiled egg halves and chopped green onions. Serve with extra hot sauce if desired.
