📝 About This Recipe
A legendary Mexican classic, Menudo is a robust, deeply flavorful soup known across the world as the ultimate restorative comfort food. This gluten-free masterpiece features tender honeycomb tripe simmered in a vibrant, smoky broth of toasted guajillo and ancho chilies, balanced with the earthy crunch of hominy. It is a labor of love that fills the kitchen with a soul-warming aroma, perfect for large family gatherings or a quiet, healing weekend brunch.
🥗 Ingredients
The Meat and Aromatics
- 3 pounds Beef Tripe (honeycomb variety, thoroughly cleaned and cut into 1-inch pieces)
- 1 piece Cow's Foot (split, to add body and gelatin to the broth)
- 1 large White Onion (halved)
- 1 head Garlic (top sliced off to expose cloves)
- 6 quarts Water (or enough to cover the meat by 3 inches)
The Red Chile Base
- 6 pieces Guajillo Chilies (stems and seeds removed)
- 2 pieces Ancho Chilies (stems and seeds removed)
- 3 cloves Garlic (peeled)
- 1 tablespoon Dried Mexican Oregano (plus more for serving)
- 1/2 teaspoon Ground Cumin
Finishing Touches
- 30 ounces White Hominy (canned, rinsed and drained)
- 2-3 tablespoons Kosher Salt (adjust to taste)
Traditional Garnishes
- 1 bunch Fresh Cilantro (finely chopped)
- 1 small White Onion (finely diced)
- 4 pieces Limes (cut into wedges)
- 6-8 pieces Dried Arbol Chilies (crushed, for extra heat)
👨🍳 Instructions
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1
Place the cleaned and cut tripe and the cow's foot in a very large stockpot. Cover with water and bring to a rolling boil for 10 minutes. Drain the water completely and rinse the meat; this ensures a clean-tasting broth.
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2
Return the meat to the pot. Add 6 quarts of fresh water, the halved onion, and the head of garlic. Bring to a boil, then reduce heat to low, cover, and simmer for about 3 hours until the tripe is starting to get tender.
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3
While the meat simmers, prepare the chile sauce. Lightly toast the guajillo and ancho chilies in a dry skillet over medium heat for 30-60 seconds per side until fragrant but not burnt.
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4
Place the toasted chilies in a bowl of hot water and let them soak for 20 minutes until soft.
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5
Transfer the soaked chilies to a blender. Add 3 garlic cloves, the Mexican oregano, cumin, and 1 cup of the chili soaking liquid. Blend until completely smooth.
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6
Strain the chile sauce through a fine-mesh sieve directly into the simmering pot of tripe, discarding the solids. This ensures a silky, professional broth texture.
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7
Remove and discard the boiled onion halves and the head of garlic from the stockpot.
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8
Stir in the rinsed hominy and salt. Continue to simmer, uncovered, for another 45-60 minutes. The tripe should be butter-tender and the broth should be rich and red.
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9
Taste the broth carefully. Add more salt if needed; the hominy and tripe need a good amount of salt to bring out their flavors.
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10
Skim any excess fat from the surface of the soup using a large spoon before serving.
💡 Chef's Tips
Always blanch and rinse the tripe first to remove any 'off' flavors and achieve a clear broth. If you have time, make the Menudo a day in advance; the flavors deepen and harmonize significantly overnight. Use Mexican oregano specifically; it has citrusy notes that differ from the savory Mediterranean variety. Don't skip the cow's foot—it provides the essential gelatinous body that makes the soup feel rich on the palate. If the broth reduces too much, replenish with a little boiling water to maintain the soup consistency.
🍽️ Serving Suggestions
Serve steaming hot in deep bowls with plenty of lime wedges to cut through the richness. Accompany with warm corn tortillas (ensure they are certified gluten-free) for dipping. Provide small bowls of the garnishes (onion, cilantro, oregano) so guests can customize their bowls. Pair with a cold Mexican lager or a refreshing glass of Hibiscus (Jamaica) iced tea. A side of sliced avocado adds a lovely creamy contrast to the spicy broth.