📝 About This Recipe
Menudo is the quintessential Mexican 'comfort in a bowl,' a deeply aromatic and rich tripe soup known for its legendary restorative powers. This version features tender honeycomb tripe simmered in a vibrant, velvety broth of toasted guajillo and ancho chiles, accented by the earthy bite of nixtamalized hominy. It is a labor of love that transforms humble ingredients into a complex, soul-warming masterpiece traditionally shared with family on weekend mornings.
🥗 Ingredients
The Meat and Aromatics
- 5 pounds Beef Tripe (Honeycomb preferred) (cleaned and cut into 1-inch bite-sized pieces)
- 1 piece Beef Knuckle or Calf'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)
- 2 tablespoons Salt (plus more to taste)
- 6-8 quarts Water (enough to cover the meat by 3 inches)
The Red Chile Base
- 6-8 pieces Guajillo Chiles (stemmed and seeded)
- 2 pieces Ancho Chiles (stemmed and seeded)
- 1 tablespoon Mexican Oregano (dried)
- 1/2 teaspoon Cumin Seeds (toasted)
- 4 pieces Garlic Cloves (peeled)
The Body and Garnish
- 30 ounces White Hominy (2 cans, drained and rinsed)
- 1 bunch Fresh Cilantro (finely chopped for garnish)
- 1 medium White Onion (finely diced for garnish)
- 4-5 pieces Lime Wedges (for serving)
- 2 tablespoons Dried Mexican Oregano (for table-side seasoning)
- 1 tablespoon Crushed Red Pepper or Chile de Árbol (for extra heat)
👨🍳 Instructions
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1
Thoroughly wash the tripe under cold running water. To ensure a clean flavor, soak the cut tripe in water with the juice of two limes for 30 minutes, then rinse again.
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2
In a very large stockpot (at least 12-quart capacity), add the tripe, the beef knuckle/foot, the halved onion, and the head of garlic.
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3
Cover with 6-8 quarts of water. Bring to a rolling boil over high heat. Once boiling, use a slotted spoon to skim off any gray foam that rises to the surface for a clear broth.
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4
Reduce heat to low, cover partially, and simmer gently for about 2 to 3 hours. The tripe should be starting to soften but still have a firm 'snap'.
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5
While the meat simmers, prepare the chile paste. Lightly toast the guajillo and ancho chiles in a dry skillet over medium heat for 30-60 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 and pliable.
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7
In a blender, combine the soaked chiles, 1 cup of the soaking liquid, 4 garlic cloves, cumin, and 1 tablespoon of Mexican oregano. Blend until completely smooth.
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8
Strain the chile mixture through a fine-mesh sieve directly into the simmering pot, discarding the leftover skins and seeds. Stir well to incorporate the deep red color.
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9
Add the drained hominy to the pot. Season with the 2 tablespoons of salt (adjust based on preference).
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10
Continue to simmer for another 1 to 1.5 hours. The tripe is done when it is tender enough to be easily pierced with a fork but not mushy.
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11
Remove the large pieces of onion, the garlic head, and the beef knuckle/foot before serving. Taste the broth one last time 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 on the side.
💡 Chef's Tips
For the best flavor, make the menudo one day in advance; the flavors deepen significantly overnight in the fridge. Always use 'Honeycomb' tripe for the best texture and appearance. Don't skip the beef knuckle or foot—the collagen released is what gives the broth its signature silky, lip-smacking mouthfeel. If the tripe has a very strong scent, you can parboil it for 15 minutes, discard that water, and start fresh with the aromatics. Rub the dried oregano between your palms as you sprinkle it over the bowl to release the essential oils.
🍽️ Serving Suggestions
Serve with warm, handmade corn tortillas or crusty 'Bolillo' rolls for dipping. A side of freshly sliced radishes adds a wonderful crunch and peppery contrast. Pair with a cold Horchata to balance the spice or a Michelada for the ultimate traditional breakfast experience. Provide a small bowl of extra-hot dried Chile de Árbol flakes for those who want to kick the heat up a notch. Always provide plenty of fresh lime wedges; the acidity cuts through the richness of the tripe perfectly.