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Menudo is one of Mexico’s most iconic comfort foods—a deeply flavorful, slow-cooked soup made with tender tripe, hominy, and a rich red chile broth. Known for bringing families together, this dish is often enjoyed on weekends, holidays, or even as a comforting remedy after celebrations.
With its bold taste and hearty ingredients, menudo is more than just a meal—it’s a cultural experience passed down through generations.
🌶️ Why You’ll Love This Recipe
This traditional menudo recipe stands out for its authenticity and depth of flavor. Slow simmering allows every ingredient to develop a rich, comforting taste that feels like home in every bite.
- Authentic Mexican flavor with traditional preparation
- Hearty and filling, perfect for cold days
- Great for gatherings, as it makes a large batch
- Adjustable spice level depending on your preference
- Even better the next day, as flavors deepen overnight
🥩 Key Ingredients
Menudo relies on simple ingredients that come together to create something extraordinary:
- Tripe (menudo): The star ingredient, offering a unique texture
- Pig’s feet: Adds richness and body to the broth
- Hominy: Gives heartiness and a subtle sweetness
- Dried chiles: Ancho, guajillo, and japonés create the signature red broth
- Garlic and onion: Essential for depth of flavor
- Mexican oregano: Adds earthy aroma
- Menudo spice mix: Enhances the overall taste
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
🍲 How to Make Menudo
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
- Always rinse the tripe thoroughly for the best taste
- Never skip the pre-boil step—it’s essential
- Toast chiles carefully to avoid bitterness
- Strain your sauce for a smooth, restaurant-quality broth
- Taste and adjust seasoning at the end
⚠️ Important Notes
Menudo takes time and patience. Slow cooking is key to achieving the perfect texture and flavor. Avoid overcooking the tripe—it should remain slightly chewy while tender.
🍋 Serving Suggestions
Menudo is best served with a variety of toppings so everyone can customize their bowl:
- Chopped onions
- Fresh cilantro
- Lime wedges
- Dried oregano
- Crushed chile flakes
- Warm tortillas
🧮 Nutrition (Approximate)
- Calories: 450
- Protein: 35g
- Fat: 22g
- Carbohydrates: 25g
- Fiber: 4g
❓ FAQs
Can I skip pig’s feet?
Yes, you can substitute with beef bones, but pig’s feet add traditional richness.
How long does menudo last?
Up to 4 days in the fridge or 3 months frozen.
Why is my broth cloudy?
It usually means it wasn’t skimmed well—but it’s still perfectly fine to eat.
Final Thoughts
Menudo is more than a recipe—it’s a tradition. Whether you’re making it for family, friends, or simply to explore authentic Mexican cuisine, this dish delivers comfort, flavor, and cultural richness in every bowl.
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