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Menudo, the traditional Mexican tripe soup, is a dish that has long been cherished for its robust flavours and nourishing qualities.
While it may not be for everyone at first glance, this rich, slow cooked stew made from beef tripe and hominy holds a special place in Mexican kitchens and is often celebrated for its ability to bring people together, especially when served at large family gatherings.
Known as a hangover cure and a symbol of comfort food, Menudo is as much about its flavour as it is about tradition and culture.
Want to dive deeper into Mexican Cuisine? Don’t miss our post on 25 Traditional Mexican Foods To Try
What Is Menudo?
Menudo is a slow cooked soup made primarily from beef tripe (stomach lining) and hominy, simmered for hours in a broth rich with spices and seasonings. While the idea of eating tripe might seem unusual to some, in Mexican cuisine, Menudo is a beloved classic that has been enjoyed for generations.
The tripe is cooked until tender, absorbing the flavours of the broth, which is often made with a blend of red chilies, garlic, and onions. The hominy adds a satisfying texture, balancing out the meatiness of the tripe.
The dish is usually served with a variety of condiments and sides that let you customize each bite. Freshly chopped onions, cilantro, lime wedges, and dried oregano are often sprinkled on top, while tortillas or bolillos (Mexican rolls) are served on the side for dipping.
Together, these ingredients create a vibrant and deeply flavourful experience.
Ingredients and Taste
The key ingredients of Menudo are beef tripe, hominy, and a richly spiced broth. Tripe is the central component, providing a tender and slightly chewy texture once cooked, while the hominy, dried corn kernels that have been soaked in an alkaline solution, adds a subtle sweetness and a soft bite to the soup.
The broth is where Menudo truly shines. It’s typically made with dried chilies such as guajillo or ancho, which lend a deep red colour and a smoky, mildly spicy flavour to the dish.
Garlic, onions, and sometimes cumin and oregano are added to enhance the depth of flavour. The result is a broth that’s earthy, fragrant, and full of complex notes that perfectly complement the simplicity of the tripe and hominy.
The beauty of Menudo lies in its customization. The fresh garnishes, onions, cilantro, and lime juice, brighten each spoonful, adding bursts of freshness and acidity to balance the richness of the soup.
The combination of textures, from the tender tripe to the chewy hominy and the crunchy fresh toppings, makes Menudo a dynamic and satisfying dish.
A Taste of History
Menudo has deep roots in Mexican history, originating as a dish meant to make use of every part of the animal. Traditionally, beef tripe was considered a less desirable cut of meat, but with careful preparation and a long, slow cooking process, it transformed into a flavourful and nutritious meal.
For many Mexican families, Menudo is more than just a dish, it’s a tradition. It’s often served during special occasions or on Sunday mornings after a late night celebration, as it’s known for its restorative properties, particularly as a cure for hangovers.
The dish is believed to have originated in the northern regions of Mexico, where ranching culture is strong, but it has since spread across the country, with regional variations emerging over time.
In some areas, a red version of Menudo made with red chilies is popular, while in others, a white version with a clear broth is preferred.
How to Make Menudo (Mexican Tripe Soup)
Menudo is one of Mexico’s most beloved comfort dishes, known for its deep, spicy broth and tender beef tripe. It’s traditionally enjoyed on weekends or after celebrations, bringing warmth and restoration in every spoonful. The process takes time, but the reward is a soup full of heart and heritage. See the recipe card at the bottom for printable directions
Ingredients
- 900 g beef tripe (honeycomb variety), cleaned and cut into bite-sized pieces
- 450 g beef feet or shank (for rich stock)
- 2 litres water
- 1 large white onion, quartered
- 1 head garlic, halved crosswise
- 2 bay leaves
- 2 tsp salt (plus more to taste)
- 4 dried guajillo chillies, stemmed and seeded
- 3 dried ancho chillies, stemmed and seeded
- 1 tsp dried oregano (Mexican if possible)
- 1 tsp ground cumin
- 1 tsp crushed chilli flakes (optional for heat)
- 1 tbsp vegetable oil
- 400 g canned white hominy, drained and rinsed
For serving:
- Chopped white onion
- Fresh coriander leaves
- Lime wedges
- Crushed dried oregano
- Warm corn tortillas
Cooking Instructions
Step 1: Clean the tripe
Rinse the tripe thoroughly under cold water. Place it in a large pot, cover with water, bring to a boil, and simmer for 10 minutes to remove impurities. Drain and rinse again. This step ensures a clean, mild-tasting broth.
Step 2: Prepare the stock base
In a clean large pot, combine the tripe, beef feet, onion, garlic, bay leaves, and salt. Add 2 litres of water and bring to a boil. Reduce to a gentle simmer, cover partially, and cook for 2½ to 3 hours, or until the tripe is tender but not falling apart. Skim off any foam as it cooks.
Step 3: Prepare the chilli sauce
While the tripe cooks, soak the guajillo and ancho chillies in hot water for 20 minutes until softened. Drain them and place in a blender with oregano, cumin, and 250 ml of the soaking liquid. Blend until smooth. This forms the deep red base of the soup.
Step 4: Cook the chilli mixture
Heat the vegetable oil in a small pan over medium heat. Strain the chilli puree through a fine sieve into the pan and cook for 5 minutes, stirring until it thickens slightly and darkens in colour. Cooking the sauce deepens the flavour and removes any bitterness.
Step 5: Combine sauce and stock
Once the tripe is tender, remove the onion, garlic, and bay leaves. Stir in the cooked chilli sauce, mixing well so the broth becomes a rich red colour. Simmer for 30 minutes to let the flavours blend beautifully.
Step 6: Add the hominy
Stir in the drained hominy and cook for another 20 minutes on low heat. The hominy adds body and traditional texture to the dish, absorbing the chilli-infused broth.
Step 7: Adjust seasoning
Taste the soup and add salt as needed. You may also add a pinch more oregano or cumin depending on your flavour preference. Simmer gently to balance all the spices.
Step 8: Prepare garnishes
Finely chop onion and coriander, cut lime wedges, and place them in small bowls for serving. These fresh toppings contrast beautifully with the deep, savoury soup.
Step 9: Serve the Menudo
Ladle the soup into deep bowls, ensuring each serving includes tripe, broth, and hominy. Top with onion, coriander, and a sprinkle of dried oregano. Serve with lime wedges and warm tortillas on the side.
Step 10: Enjoy and share
Menudo is best enjoyed slowly, allowing its comforting depth to shine. It’s traditionally served the morning after festive occasions, a symbol of warmth, community, and care.
Variations and Substitutions
- Chillies: If guajillo or ancho chillies are unavailable, substitute with New Mexico or pasilla chillies for a similar depth.
- Hominy: Canned corn kernels can substitute, though the texture will differ slightly.
- Beef feet: Use beef bones or marrow bones to maintain richness if feet are unavailable.
- Spice level: Add a fresh jalapeño or a dash of chilli flakes for more heat.
Cooking Tips for Perfect Menudo
- Soaking and rinsing the tripe well removes any strong odour.
- Cooking the chilli paste separately enhances colour and removes bitterness.
- A slow simmer yields tender tripe without losing texture.
- Menudo tastes even better the next day as flavours deepen overnight.
- Always serve hot, garnished generously with fresh herbs and lime.
Menudo (Mexican Tripe Soup) Recipe
Ingredients
- 900 g beef tripe honeycomb variety, cleaned and cut into bite-sized pieces
- 450 g beef feet or shank for rich stock
- 2 litres water
- 1 large white onion quartered
- 1 head garlic halved crosswise
- 2 bay leaves
- 2 tsp salt plus more to taste
- 4 dried guajillo chillies stemmed and seeded
- 3 dried ancho chillies stemmed and seeded
- 1 tsp dried oregano Mexican if possible
- 1 tsp ground cumin
- 1 tsp crushed chilli flakes optional for heat
- 1 tbsp vegetable oil
- 400 g canned white hominy drained and rinsed
For serving:
- Chopped white onion
- Fresh coriander leaves
- Lime wedges
- Crushed dried oregano
- Warm corn tortillas
Instructions
- Rinse the tripe thoroughly under cold water. Place it in a large pot, cover with water, bring to a boil, and simmer for 10 minutes to remove impurities. Drain and rinse again. This step ensures a clean, mild-tasting broth.
- In a clean large pot, combine the tripe, beef feet, onion, garlic, bay leaves, and salt. Add 2 litres of water and bring to a boil. Reduce to a gentle simmer, cover partially, and cook for 2½ to 3 hours, or until the tripe is tender but not falling apart. Skim off any foam as it cooks.
- While the tripe cooks, soak the guajillo and ancho chillies in hot water for 20 minutes until softened. Drain them and place in a blender with oregano, cumin, and 250 ml of the soaking liquid. Blend until smooth. This forms the deep red base of the soup.
- Heat the vegetable oil in a small pan over medium heat. Strain the chilli puree through a fine sieve into the pan and cook for 5 minutes, stirring until it thickens slightly and darkens in colour. Cooking the sauce deepens the flavour and removes any bitterness.
- Once the tripe is tender, remove the onion, garlic, and bay leaves. Stir in the cooked chilli sauce, mixing well so the broth becomes a rich red colour. Simmer for 30 minutes to let the flavours blend beautifully.
- Stir in the drained hominy and cook for another 20 minutes on low heat. The hominy adds body and traditional texture to the dish, absorbing the chilli-infused broth.
- Taste the soup and add salt as needed. You may also add a pinch more oregano or cumin depending on your flavour preference. Simmer gently to balance all the spices.
- Finely chop onion and coriander, cut lime wedges, and place them in small bowls for serving. These fresh toppings contrast beautifully with the deep, savoury soup.
- Ladle the soup into deep bowls, ensuring each serving includes tripe, broth, and hominy. Top with onion, coriander, and a sprinkle of dried oregano. Serve with lime wedges and warm tortillas on the side.
- Menudo is best enjoyed slowly, allowing its comforting depth to shine. It’s traditionally served the morning after festive occasions, a symbol of warmth, community, and care.
