Menudo (Mexican Tripe Soup) Recipe
Menudo is a traditional Mexican soup made with tender tripe, hominy, and a rich red chilli broth. Slow-cooked to perfection, it delivers deep, comforting flavours often enjoyed for breakfast or festive recovery meals.
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.
Nutrition
Serving: 1Calories: 780kcalCarbohydrates: 19gProtein: 55gFat: 52gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 3gCholesterol: 186mgSodium: 1713mgPotassium: 963mgFiber: 4gSugar: 3gVitamin A: 400IUVitamin C: 3mgCalcium: 88mgIron: 7mg
Tried this recipe?Let us know how it was!