Menudo
Menudo is magic in a bowl — sporting tripe, a deeply spiced broth, and the choice of many different seasonings, the Mexican soup is a gift. Also known as pancita, the dish is amenable to many variations and this version from Mely Martínez’s book, “The Mexican Home Kitchen” (Rock Point, 2020), is especially soothing. Most menudo recipes follow a similar blueprint: protein (usually tripe) is simmered in broth until it reaches a silky completion. Your choice of meat sits nestled in a base which can be as spicy or soothing as your tolerance and preference allows. On the side, lime, oregano and onions are among the accoutrements to season your dish — and hominy can be a hearty addition to the bowl, complementing the textures that have been stacked atop one another. Bryan Washington
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