Name: Menudo Recipe: Hearty and Authentic
Prep time: 45 min
Cook time: 300 min
Total time: 345 min
Ingredients: 3 lbs tripe; 2 lbs beef feet (optional); 6 –8 guajillo + 3 ancho chiles; 2 cans of hominy; Onion (garlic, oregano); Garnishes: lime (onion, cilantro)

Introduction

Table of Contents

Menudo is a hearty, authentic Mexican tripe soup, perfect for weekend family meals, hangovers, or holiday celebrations. This traditional recipe features tender beef tripe and hominy in a rich red-chile broth with garlic, onion, and Mexican oregano, delivering deep, comforting flavor that gets better overnight. Presented in a white ceramic bowl, optionally garnished with lime wedges, chopped onion, cilantro, and oregano, this Menudo offers a vibrant, appetizing aesthetic that elevates any table. This recipe provides a stovetop (or slow-cooker) method with common ingredients, adaptable for dietary preferences, ideal for home cooks seeking a go-to classic that brings soul-warming, crowd-pleasing charm to any occasion.

Ingredients

For the Menudo:

3 lbs beef honeycomb tripe, cleaned and cut into 1-inch pieces
2 lbs beef feet or shank (optional, for richer broth)
1 large white onion, halved
1 head garlic, halved horizontally
2 tbsp kosher salt (for initial boil)
6–8 dried guajillo chiles, stemmed and seeded
3 dried ancho chiles, stemmed and seeded
1 tbsp Mexican oregano
1 tsp ground cumin
½ tsp ground black pepper
2 (29 oz) cans white hominy, drained and rinsed (or 2 lbs cooked hominy)

Classic Garnishes:

Lime wedges
Diced white onion
Chopped fresh cilantro
Dried oregano
Crushed red chile (chile de árbol or piquín)
Warm corn tortillas or bolillo rolls

For Serving:

Suggested Aesthetic: Serve in a white ceramic bowl

Step-by-Step Process

Clean & Pre-Boil Tripe — Rinse tripe thoroughly under cold water. Place in a large pot with beef feet (if using), onion halves, garlic head, and 2 tbsp salt. Cover with water by 3 inches. Bring to a boil, reduce to a simmer, and cook 30–45 minutes. Skim foam. This removes odor and tenderizes.
Drain & Rinse — Drain tripe and feet. Rinse well under cold water. Discard the onion and garlic. Cut feet meat from the bones (optional) and return everything to the cleaned pot.
Make Chile Base — While tripe pre-boils, toast guajillo and ancho chiles in a dry skillet 1–2 minutes until fragrant. Soak in hot water for 20 minutes. Blend softened chiles with 1½ cups soaking liquid, 1 tsp oregano, cumin, and black pepper until smooth.
Simmer Menudo — Add chile puree to the pot with tripe. Cover with fresh water by 2 inches. Add remaining oregano and salt to taste. Bring to a boil, then reduce to a low simmer. Cook partially covered for 3–4 hours until tripe is very tender (add hominy during the last hour).
Adjust Seasoning — Taste broth—add salt, more oregano, or a squeeze of lime. The broth should be rich, red, and slightly spicy.
Serve — Ladle into a white ceramic bowl. Serve piping hot with garnishes on the side so everyone can customize.

Tips for Better Menudo

Pre-boil and rinse tripe — removes any “barnyard” smell
Use honeycomb tripe — best texture
Make it a day ahead — flavor deepens overnight
Slow-cooker version — after step 2, cook on LOW 8–10 hours
Presented in a white ceramic bowl to showcase the deep red broth
Freeze up to 3 months (flavor improves)

Variations and Customization

Menudo Rojo Sonora-Style → Add 1–2 tbsp vinegar at the end.
Menudo Blanco → Skip red chiles; use only garlic and oregano.
Quick Version → Use pre-cooked tripe from Mexican markets (cuts time to 1 hour).
Pork Menudo → Replace beef tripe with pork + liver (Filipino style).
Spicy → Add chile de árbol or fresh serranos.
With Pig’s Feet → Traditional for gelatinous richness.
Vegetarian Posole → Use mushrooms + extra hominy.

Storage and Serving Tips

Store in fridge up to 5 days — tastes better day 2–3.
Freeze in portions up to 3 months.
Reheat gently on the stovetop (boiling toughens tripe).
Serve with warm tortillas and ice-cold Mexican beer or agua fresca.
Present in a white ceramic bowl with colorful garnishes for an authentic taquería charm.

Nutritional Information

Based on 12 servings:

Calories: 320 kcal
Total Fat: 12g
Saturated Fat: 4g
Cholesterol: 180mg
Sodium: 920mg
Total Carbohydrates: 26g
Dietary Fiber: 6g
Sugars: 4g
Protein: 28g
Vitamin A: 25% Daily Value
Vitamin C: 30% Daily Value
Iron: 20% Daily Value

Note: Values with beef feet (lighter without).

Conclusion

This Menudo recipe delivers hearty, soul-warming comfort with tender tripe and rich red broth in every spoonful. It transforms humble ingredients into a Mexican classic that heals and satisfies. Its long-simmer method and vibrant garnishes make it a holiday tradition. Every bowl brings the family around the table. It’s sure to be a cherished recipe, loved for its authentic, crowd-pleasing charm.