📝 About This Recipe
Menudo is more than just a soup; it is a legendary Mexican institution known for its restorative powers and deep, complex flavors. This traditional red chili broth features tender honeycomb tripe and hearty hominy, simmered slowly until the collagen creates a rich, velvety texture. Perfect for large family gatherings or as a celebrated 'hangover cure,' this recipe captures the authentic essence of a slow-cooked labor of love.
🥗 Ingredients
The Tripe Preparation
- 3 pounds Honeycomb Tripe (thoroughly cleaned and cut into 1-inch pieces)
- 1/2 cup White Vinegar (for cleaning the tripe)
- 1 piece Cow's Foot (split, to add body and gelatin to the broth)
The Aromatic Broth
- 1 large White Onion (halved)
- 1 head Garlic (top sliced off to expose cloves)
- 2 tablespoons Dried Mexican Oregano (divided)
- 2 tablespoons Salt (plus more to taste)
- 2 cans (15 oz each) White Hominy (rinsed and drained)
The Red Chile Paste
- 6 pieces Guajillo Chiles (stemmed and seeded)
- 4 pieces Ancho Chiles (stemmed and seeded)
- 1/2 teaspoon Cumin Seeds (toasted)
- 3 pieces Garlic Cloves (peeled)
Essential Garnishes
- 1 bunch Fresh Cilantro (finely chopped)
- 1 small White Onion (finely diced)
- 4 pieces Limes (cut into wedges)
- 1 tablespoon Dried Red Chili Flakes (for extra heat)
👨🍳 Instructions
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1
Place the cut tripe in a large bowl and cover with water and 1/2 cup of vinegar. Let it soak for 20 minutes, then rinse thoroughly under cold running water. This ensures a clean, mild flavor.
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2
In a very large stockpot (at least 12-quart), add the cleaned tripe and the cow's foot. Cover with 6 quarts of water.
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3
Bring the pot to a vigorous boil. Once boiling, skim off any grey foam that rises to the surface using a fine-mesh spoon. This is crucial for a clear broth.
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4
Add the halved onion, the head of garlic, and 1 tablespoon of Mexican oregano. Reduce heat to low, cover, and simmer gently for about 3 hours. The tripe should be starting to get tender but still have a bite.
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5
While the tripe simmers, prepare the chile paste. Lightly toast the Guajillo and Ancho chiles in a dry skillet over medium heat for 30-60 seconds per side until fragrant but not burnt.
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6
Place the toasted chiles in a bowl of hot water and let them soak for 20 minutes until soft.
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7
Transfer the soaked chiles to a blender. Add 1 cup of the soaking liquid, the 3 garlic cloves, and toasted cumin. Blend until completely smooth.
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8
Strain the chile mixture through a fine-mesh sieve directly into the simmering soup pot, discarding the solids. Stir well to incorporate the vibrant red color.
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9
Add the rinsed hominy and the remaining tablespoon of oregano to the pot. Season with salt.
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10
Continue to simmer uncovered for another 45-60 minutes. The tripe is done when it is butter-tender and the broth has thickened slightly from the cow's foot gelatin.
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11
Remove the onion halves, the garlic head, and the cow's foot before serving. Taste and adjust salt if necessary.
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12
Ladle the hot menudo into deep bowls, ensuring everyone gets a generous portion of tripe and hominy. Serve immediately with the prepared garnishes.
💡 Chef's Tips
Always use 'Honeycomb' tripe for the best texture; it holds the broth much better than flat tripe. Don't skip the cow's foot! It provides the essential body and mouthfeel that makes the soup feel rich and authentic. If the tripe still has a strong scent after rinsing, repeat the vinegar soak or boil it for 10 minutes, discard that water, and start fresh with new water. Menudo tastes even better the next day after the flavors have had time to marry in the refrigerator. To save time, you can cook the tripe in a pressure cooker for 45 minutes before adding the chiles and hominy.
🍽️ Serving Suggestions
Warm corn tortillas are a must for scooping up the tripe and broth. Bolillo rolls (Mexican crusty bread) are perfect for dipping into the spicy soup. An ice-cold Mexican lager or a glass of Horchata balances the heat beautifully. Provide plenty of extra lime wedges; the acidity cuts through the richness of the tripe. Add a sprinkle of extra Mexican oregano and crushed piquin chiles at the table for a custom flavor profile.