George Strait’s 4-Ingredient Dish Is a Comfort Food Cure-All

Country music legend George Strait has sung countless hit songs throughout his career, and while most touch on love and life, several illustrate the occasional long night. And, when Strait does get the “Friday Night Fever” and has to nurse a hangover after a night of sipping añejo, there’s one tried-and-true solution he turns to.

As it turns out, the King of Country is also the king of comfort food, because his go-to hangover remedy, shared in an interview with the Daily Beast, is one of the most hearty and satisfying meals in the book: menudo. This authentic Mexican soup is savory, rich, and sure to sop up all the antics of the night before.

What Is Menudo? 

If you’ve never heard of menudo, it’s a traditional Mexican soup made with tripe, hominy, and a savory broth spiked with red chilies. Not only is it known for its rich, spicy flavor, but also its reputed “healing” properties, curing everything from a common cold to a head-pounding hangover.

But, even when you eat it in the best of health, the deep red soup is still guaranteed to bring comfort and warmth with every spoonful.

“It’s tripe soup,” Strait explained. “It’s very, very tasty. When I happen to have the occasional hangover, which I try not do, if I can get some menudo that’s what I get.”

The traditional Mexican dish has become popular in Texas, Strait’s home state, with the rise of Tex-Mex cuisine. With only four main ingredients—tripe, hominy, chilies, and a rich broth—menudo is a dish that’s just as simple to make, as it is satisfying.

How to Make George Strait’s Favorite Hangover Meal

There are plenty of ways to make menudo even richer and more complex, but our four-ingredient recipe keeps the dish easy and simple. Reviewers say the spice level is totally dependent on personal preferences—and the dish tastes even better on the second day. 

To make it, combine two pounds of beef tripe and two chopped onions in a 16-quart pot, then fill the pot with water until it’s about three-quarters of the way full. Cover the pot and cook on low heat until the tripe is tender, about two hours.

Next, add four 15-ounce cans of hominy and chili powder, salt, and pepper to taste. Cover and cook for another 45 minutes to an hour to let the flavors incorporate. You can serve it with fresh onions, corn tortillas, and a squeeze of lemon if you have them on hand. 

So, the next time you’re in need of some Sunday morning comfort, take a page out of George Strait’s book and whip up a pot of menudo. It’ll be sure to make you feel like you’re “Living and Living Well.”