Keto Authentic Mexican Menudo is a filling & classic soup that has all the strong, cozy tastes of the original without the carbohydrates. We make this with soft beef tripe cooked in a deep red chili broth full of depth, spice, & warmth. Blend the Guajillo & ancho chiles to create a smoky, mildly spicy foundation, which preserves the essence of real menudo while avoiding the hominy in this keto-friendly version. This Keto Authentic Mexican Menudo is a fantastic way to taste Mexican comfort cuisine while adhering to keto’s low-carb & high-protein guidelines. Garnish with slices of jalapeño, lime, & cilantro.
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
STATS:
- Calories: 290 kcal
- Diet: Keto
- Time for preparation: 20 minutes
- Serving: 6
- Serving size: 1 large bowl
- Time for cooking: Two hours, thirty minutes
- Cuisine: Mexican
- Overall duration: Two hours, fifty minutes
- Course: Dinner
EQUIPMENT:
- Knife
- Slotted spoon
- Chopping board
- Ladle
- Immersion blender
- Large stockpot
INGREDIENTS:
- Two lbs. beef tripe
- Eight cups beef bone broth
- One lb. marrow bones
- 2 dried guajillo chilies
- Two tbsp. olive oil
- 2 dried ancho chilies
- One medium onion
- Six pieces of garlic
- One tbsp. apple cider vinegar
- 1 tsp. ground cumin
- Salt
- One tsp. Mexican oregano
- Black pepper
- 1 lime wedge
- ¼ cup cilantro
- 1 jalapeño
INGREDIENT NOTES:
BEEF TRIPE:
- The addition of beef tripe to the soup gives it a rich taste & chewy texture. Cleaning & careful cooking guarantees its mild flavor & tenderness.
MARROW BONES:
- Marrow bones produce a smooth, collagen-rich broth. They supply the minerals & healthy fats needed for keto meals. Long boiling provides the deep, savory overtones.
DRIED GUAJILLO CHILIES:
- Dried guajillo chilies add a bright red color & a subtle smoky flavor. They enhance the taste of real Mexican food without adding more carbohydrates. They add depth to the soup when soaked and blended.
DRIED ANCHO CHILI:
- The earthy, sweet flavor of dried ancho chiles counterbalances the heat of the soup. They add a deep color & a strong aroma. They serve as the foundation for the distinctive flavor of menudo, together with guajillo.
GARLIC:
- The soup gains warmth & a pungent, aromatic flavor from the garlic. Garlic that is freshly minced yields the greatest results.
CHILI PASTE:
- The Chile paste gains body & sweetness from the onion. It improves the richness of the broth & helps temper the heat. Blending or sautéing it with chiles helps to achieve the smooth consistency.
OLIVE OIL:
- Olive oil adds the richness & healthy fats. Use it to sauté the chili paste for a more complex flavor.
APPLE CIDER VINEGAR:
- It provides the brightness & tang in the broth. It counterbalances the flavor of the meaty meat. It aids in tripe’s tenderization while cooking.
OREGANO:
- Oregano, particularly Mexican oregano, adds the herbal richness and a little citrus note. It tastes great with the chili base. Use dried oregano for a more potent aroma & harmony.
CUMIN:
- Ground cumin gives the soup a smoky, delicious flavor. It unites the flavors of garlic, chili, & meat.
SALT & PEPPER:
- Salt & pepper are used to season the soup expertly, which further enhances the flavors. They balance the soup & bring out the flavors of the spices. Adjust to taste near the end of the cooking process.
LIME WEDGES:
- Lime wedges provide acidity & freshness when serving. They cut through the richness & provide brightness to the soup. Squeezing lime right before eating improves every bite.
CILANTRO:
- Cilantro provides a crisp, herbaceous flavor. It gives the dish a burst of freshness and green. Sprinkle right before serving for a difference in color & flavor.
JALAPENO SLICES:
- Slices of jalapeño provide optional crunch & spice. Serve fresh for those who enjoy spiciness.
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
INSTRUCTIONS:
- We wash the trip with cold water and trim the additional fat content.
- Then, make small pieces with the knife.
- Include tripe, 8 cups of beef broth, & beef marrow in a large dish.
- Leave them to boil, turn the flame low, and let them simmer for around 2 hours so they get soft.
- Prepare the ancho & guajillo by removing the stems & seeds, meanwhile the stock is simmering.
- Immerse these chilies in hot water for 15 minutes so they gets soft.
- Include cumin, one cup of broth, onion, oregano, & garlic & blend so it gets smooth.
- We warm the oil in a different pan and include the chili paste and cook for another five minutes.
- Include the chili paste in the simmering broth.
- Then we add salt, black pepper, and vinegar.
- Simmer for another ½ hours by stirring in between.
- Add the soup to the bowl with a ladle & top them with cilantro, lime wedges, & jalapeno slices.
- Serve this Keto Authentic Mexican Menudo warm.
SERVING SUGGESTIONS:
SIDE DISH:
- Keto Cauliflower Rice
- Cheesy Zucchini Breadsticks
- Keto Avocado Salad
TOPPING & GARNISH:
- Fresh Cilantro
- Chopped Onions
- Lime Wedges
- Sliced Jalapeños
DRINKS:
- Keto Lime Agua Fresca
- Sparkling Water with Lime
- Unsweetened Iced Tea
EXTRAS:
- Chicharrones
- Keto Tortillas
- Low-Carb Cheese Crisps
TIPS:
- Wash the trip well to eliminate any smell.
- Utilize bone broth for the addition of collagen & healthy nutrients.
- Serve the soup after ten minutes so the flavors will get deeper.
STORAGE INFORMATION:
FRIDGE:
- Put the remaining dish in the covered box and store it for 4 days.
FREEZER:
- Prepare the portions and freeze the dish for three months.
FAQs:
Will I prepare this dish in the slow cooker?
- We can easily prepare this dish in the slow cooker. We can include all the components and slow cook 6 to 7 hours.
What do we use instead of tripe?
- Beef shank or stew meat is a great alternative to tripe. It won’t make the traditional menudo.
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
NUTRITIONAL INFORMATION:
Calories: 290 kcal
Net carbs: 4 g
Total carbs: 6 g
Fiber: 2 g
Protein: 29 g
Fat: 16 g
Calcium: 68 g
Iron: 4 g
Vitamin A: 95 g
Sodium: 790 g
Potassium: 410 g
Serving size: 1 bowl