Menudo — Traditional Mexican Tripe Soup
Menudo is one of Mexico’s most beloved comfort foods — a rich, hearty soup made with tender tripe, pig’s feet, hominy, and a flavorful red chile broth. It’s the kind of dish that brings families together on weekends and holidays, simmering slowly as the warm aroma fills the kitchen. If you love deep, authentic Mexican flavors, this is the recipe for you.
🌶️ Why You’ll Love This Recipe
Authentic flavor: This recipe stays true to traditional Mexican menudo — slow-cooked and seasoned perfectly.
Rich and hearty: The broth is deep, bold, and soul-warming, perfect for cold mornings or after a celebration.
Feeds a crowd: This recipe makes a large batch, great for gatherings or leftovers.
Customizable heat: You control the spice level with the amount of chiles you use.
Comfort in a bowl: It’s one of those dishes that just feels like home.
🥩 Key Ingredients
Tripe (menudo): Cleaned and cut into small bite-sized pieces. It gives the dish its traditional texture and flavor.
Pig’s feet: Adds richness and body to the broth.
Hominy: The chewy corn kernels bring heartiness and a subtle sweetness.
Menudo mix powder: A flavorful blend of spices that enhances the taste of the broth.
Dried chiles (ancho, guajillo, japonés): Toasted and blended into a beautiful red sauce that defines the soup’s color and depth.
Garlic and onion: The foundation of Mexican cooking.
Mexican oregano: Adds earthiness and fragrance.
Ingredients
5 pounds of cleaned and rinse, tripe cut into small bite size pieces
3 tbsp. Menudo mix powder
3 bay leaves
6 pigs feet cut in half
4/30oz. Cans of yellow or white hominy, drain and rinse.
6 large garlic cloves
1 large onion cut in 4
4 tbsp dry Mexican oregano
Salt 🧂 to taste
For the sauce:
1 chile ancho cleaned, seeded
3 guajillo peppers cleaned, seeded, open flat, and deveined
3 Chile Japones more or less depending on how spicy you want it…
2 whole garlics
🍲 Instructions
- Prepare the tripe
Cut the tripe into small, bite-sized pieces.
Rinse thoroughly and remove as much fat as possible.
- Pre-boil the tripe
In a large pot, boil the tripe for 30 minutes.
Drain, rinse, and discard the water. This step helps remove any strong odor.
- Start the broth
Return the pot to the stove and fill it with fresh water.
Add the pig’s feet, rinsed tripe, 6 garlic cloves, 1 large onion (quartered), and bay leaves.
Bring to a boil over high heat for about 15 minutes uncovered, skimming off any foam.
Lower the heat and simmer for 2–3 hours, or until the tripe is tender but still firm.
(For a slow cook, simmer on low for about 6 hours.)
- Prepare the red chile sauce
Toast the guajillo peppers in a dry skillet over medium heat, pressing lightly with a spatula. Don’t burn them — just toast until aromatic.
Place the toasted guajillo and ancho chiles in a bowl and cover with hot water. Soak for about 5 minutes until softened.
Drain and transfer the chiles to a blender with 2 garlic cloves, chile japonés, and a bit of the soaking liquid.
Blend until very smooth. Add more liquid if needed.
Strain the sauce through a fine sieve for a silky texture.
- Combine everything
Once the tripe is tender, add:
The Menudo mix powder
Drained hominy
Dry oregano
The red chile sauce you just made
Salt to taste
Stir well and simmer for another 30 minutes, partially covered, to let all the flavors come together.
- Serve
Ladle the hot menudo into bowls and serve with warm corn or flour tortillas.
💡 Expert Tips
Rinse the tripe well — it’s the key to a clean flavor.
Don’t skip pre-boiling — it removes impurities and any strong odor.
Toast your chiles carefully — they should smell nutty, not burnt.
Strain the chile sauce — it makes a smoother, restaurant-style broth.
Add spice to taste — chile japonés can make it very spicy, so start small.
Make it ahead! Menudo tastes even better the next day after the flavors deepen overnight.
⚠️ Important Notes When Making This Recipe
Menudo takes time — patience is key for the best flavor and tenderness.
Always use fresh water after the initial boil to remove bitterness.
Don’t overcook the tripe; it should be tender but still a little chewy.
Adjust salt only after adding the chile sauce and hominy — both can change the flavor balance.
Keep extra broth on hand in case it thickens too much as it simmers.
🍋 Serving & Garnish Suggestions
Set out small bowls with garnishes so everyone can customize their bowl:
Chopped onions
Fresh cilantro
Lime wedges
Dried oregano
Diced avocado or guacamole
Crushed chile peppers for extra heat
Warm tortillas
🧮 Nutrition Information (Approximate per serving)
Calories: 450
Protein: 35g
Fat: 22g
Carbohydrates: 25g
Fiber: 4g
Sodium: varies by seasoning
(Note: Nutrition values depend on serving size and ingredient brands.)
❓ Frequently Asked Questions
Q: Can I make menudo without pig’s feet?
Yes! You can use beef shank or bones for flavor instead — but pig’s feet give it that traditional gelatinous richness.
Q: Can I use canned red chile sauce?
You can, but homemade is far superior — the depth and aroma of freshly toasted chiles make all the difference.
Q: How long does menudo keep?
Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Q: How do I reheat menudo?
Reheat slowly on the stovetop, adding a splash of water or broth if it thickens.
Q: Why is my menudo cloudy?
It usually means the broth wasn’t skimmed well or was stirred too much early on — but it’s still delicious!