📝 About This Recipe
A legendary cornerstone of Mexican culinary heritage, Menudo is a robust, soul-warming tripe soup known for its deep red broth and restorative properties. This authentic version features tender honeycomb tripe and nixtamalized corn simmered in a complex infusion of toasted guajillo and ancho chilies. It is a labor of love that transforms humble ingredients into a rich, aromatic masterpiece traditionally enjoyed during weekend family gatherings.
🥗 Ingredients
The Meat and Aromatics
- 3 pounds Beef Tripe (honeycomb variety, 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 meat by 4 inches)
- 2 tablespoons Salt (plus more to taste)
The Red Chile Paste
- 6 pieces Guajillo Chilies (stemmed and seeded)
- 4 pieces Ancho Chilies (stemmed and seeded)
- 2-4 pieces Arbol Chilies (optional, for extra heat)
- 4 pieces Garlic Cloves (peeled)
- 1 tablespoon Dried Mexican Oregano (crushed)
- 1/2 teaspoon Ground Cumin
The Finish
- 30 ounces White Hominy (canned, rinsed and drained)
Essential Garnishes
- 1 bunch Fresh Cilantro (finely chopped)
- 1 small White Onion (finely diced)
- 4 pieces Limes (cut into wedges)
- 2 tablespoons Dried Mexican Oregano (for sprinkling)
- 1 tablespoon Red Chili Flakes (optional)
👨🍳 Instructions
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1
Prepare the tripe by rinsing it thoroughly in cold water. Soak it in a bowl with water and the juice of two limes for 30 minutes to neutralize its strong scent, then rinse again and drain.
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2
In a large, heavy-bottomed stockpot (at least 10-12 quarts), add the cleaned tripe, the cow's foot, the halved onion, and the head of garlic.
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3
Cover the ingredients with 6 quarts of water. Bring to a vigorous boil, then reduce heat to low. Skim off any grey foam that rises to the surface during the first 30 minutes of simmering.
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4
Cover the pot partially and simmer for 2 to 3 hours, or until the tripe is beginning to feel tender but still has a slight chew.
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5
While the meat simmers, prepare the chile paste. Lightly toast the guajillo, ancho, and arbol chilies 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 chilies in a bowl of hot water and let them soak for 20 minutes until soft and pliable.
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7
Transfer the soaked chilies to a blender. Add 1 cup of the soaking liquid, the 4 garlic cloves, 1 tablespoon of oregano, and the cumin. Blend on high until completely smooth.
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8
Strain the chile sauce through a fine-mesh sieve directly into the simmering pot, using a spoon to push the pulp through. Discard the skins and seeds remaining in the sieve.
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9
Remove the boiled onion and the head of garlic from the pot and discard them. Add the salt and the rinsed hominy to the soup.
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10
Continue to simmer the Menudo for another 1 to 1.5 hours. The tripe should be very tender, and the broth should be a deep, vibrant red and slightly thickened by the collagen from the cow's foot.
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11
Taste the broth and adjust the salt as needed. If the liquid has reduced too much, add a cup or two of boiling water to maintain a soup-like consistency.
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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 on the side.
💡 Chef's Tips
For the best flavor, make the Menudo a day in advance; the flavors deepen significantly after overnight refrigeration. Ensure you use Mexican Oregano rather than Mediterranean; it has citrusy notes that are essential for cutting through the richness of the tripe. If you find the smell of tripe overwhelming during the initial boil, you can blanch it in boiling water for 10 minutes, discard that water, and start fresh with the aromatics. Don't skip the cow's foot; it provides the 'lip-sticking' gelatinous texture that defines a high-quality broth. Always serve the garnishes fresh; the raw onion and lime juice provide a necessary acidic contrast to the heavy soup.
🍽️ Serving Suggestions
Serve with warm, handmade corn tortillas for dipping into the rich broth. Pair with a cold Mexican Lager or an icy glass of Horchata to balance the heat. Provide plenty of bolillo rolls (crusty Mexican bread) to soak up every drop of the red chile infusion. Offer a side of salsa macha for those who want to escalate the spice level further. Traditionally served as a late breakfast or early lunch on Saturdays and Sundays.