📝 About This Recipe
Menudo is more than just a soup; it is a legendary Mexican tradition known for its restorative powers and deep, complex flavors. This rich, red-chile broth features tender honeycomb tripe and hearty hominy, simmered for hours until the textures are perfectly melded. Whether you are curing a late-night celebration or gathering for a family Sunday brunch, this authentic recipe delivers a bowl of pure, aromatic comfort.
🥗 Ingredients
The Meat and Broth
- 5 pounds Beef Honeycomb Tripe (cleaned and cut into 1-inch pieces)
- 2 pounds Beef Feet (split or cut into pieces for collagen and body)
- 1 large White Onion (halved)
- 1 head Garlic (top sliced off to expose cloves)
- 2 tablespoons Salt (adjust to taste)
- 6-8 quarts Water (enough to cover meat by 3 inches)
The Red Chile Paste
- 6 pieces Guajillo Chiles (stemmed and deseeded)
- 4 pieces Ancho Chiles (stemmed and deseeded)
- 2 tablespoons Mexican Oregano (dried)
- 1 teaspoon Cumin Seeds (toasted)
- 4 pieces Garlic Cloves (peeled)
The Heart and Garnish
- 2 cans (25oz each) White Hominy (rinsed and drained)
- 1 bunch Fresh Cilantro (finely chopped)
- 1 cup White Onion (finely diced)
- 4-6 pieces Limes (cut into wedges)
- 1/2 cup Dried Chile de Árbol (crushed, for extra heat)
👨🍳 Instructions
-
1
Thoroughly wash the tripe in cold water. Soak it in a bowl with water and the juice of two lemons for 30 minutes to neutralize its strong scent, then rinse again and pat dry.
-
2
In a very large stockpot (at least 12-16 quarts), add the tripe, beef feet, halved onion, and the head of garlic. Cover with water until ingredients are submerged by at least 3 inches.
-
3
Bring the pot to a vigorous boil. Once boiling, skim off the gray foam that rises to the surface using a fine-mesh spoon to ensure a clear broth.
-
4
Reduce heat to low, cover partially, and simmer gently for about 3 hours. The tripe should be starting to soften but still have a firm bite.
-
5
While the meat simmers, prepare the chile paste. Lightly toast the Guajillo and Ancho chiles in a dry skillet over medium heat for 30 seconds per side until fragrant but not burnt.
-
6
Place the toasted chiles in a bowl of hot water and soak for 20 minutes until soft. Transfer the chiles to a blender with 1 cup of the soaking liquid, 4 garlic cloves, cumin, and oregano.
-
7
Blend the chile mixture until completely smooth. Strain the paste through a fine-mesh sieve directly into the pot of simmering meat, discarding the solids.
-
8
Add the rinsed hominy to the pot and stir well. Season with salt—start with 2 tablespoons and adjust later.
-
9
Continue to simmer for another 1 to 1.5 hours. You’ll know it’s ready when the tripe is buttery-tender and the beef feet have released their gelatin, making the broth slightly sticky and rich.
-
10
Taste the broth one last time. Adjust salt and oregano if necessary. Remove the large pieces of onion and the head of garlic before serving.
💡 Chef's Tips
For the cleanest flavor, blanch the tripe in boiling water for 10 minutes, drain, and start with fresh water for the main simmer. Don't skip the beef feet; they provide the essential body and mouthfeel that makes menudo authentic. If you prefer a milder soup, remove every single seed from the dried chiles before blending. Menudo actually tastes better the next day after the flavors have had time to fully develop in the fridge. Always use Mexican oregano rather than Mediterranean; it has citrusy notes that cut through the richness of the offal.
🍽️ Serving Suggestions
Serve piping hot in deep bowls with a generous side of warm, thick corn tortillas or crusty bolillo rolls. Provide small bowls of diced onion, chopped cilantro, and plenty of lime wedges for guests to customize their bowl. Pair with a cold Mexican lager or a glass of refreshing Horchata to balance the spice. A sprinkle of crushed Chile de Árbol is essential for those who want an extra kick of heat. Traditionally enjoyed as a 'hangover cure' on Saturday or Sunday mornings.