Authentic Mexican Menudo
A traditional Mexican soup made with beef tripe, hominy, and a rich red chili broth.
30 mins
Prep Time
4 hours
Cook Time
6
Servings
Ingredients
- 2 lbs beef tripe, cleaned and cut into bite-sized pieces
- 1 lb beef feet or marrow bones
- 2 cans (29 oz each) white hominy, drained and rinsed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 6-8 dried guajillo chilies, stemmed and seeded
- 6-8 dried ancho chilies, stemmed and seeded
- Salt to taste
- Lime wedges, chopped onion, cilantro, and oregano for garnish
Nutrition Facts
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Instructions
Prepare the tripe: Rinse the tripe thoroughly under cold water. Place in a large pot with beef feet/bones, cover with water, and bring to a boil. Skim off any foam that rises to the surface.
Simmer the tripe: Reduce heat to low, add half the chopped onion, 2 garlic cloves, and bay leaves. Cover and simmer for 3 hours or until tripe is tender.
Prepare the chili paste: While tripe cooks, toast the dried chilies in a dry skillet for 30 seconds per side. Soak in hot water for 20 minutes. Blend with remaining garlic, oregano, cumin, and 1 cup soaking liquid until smooth.
Strain the chili paste: Push the blended mixture through a fine mesh strainer into the tripe pot. Discard solids left in strainer.
Add hominy: Stir in drained hominy and remaining chopped onion. Simmer for another 30-45 minutes. Season with salt to taste.
Serve: Ladle into bowls and garnish with lime wedges, chopped onion, cilantro, and oregano. Serve with warm corn tortillas.
Chef's Tips
- Cleaning tip: For less gaminess, soak tripe in vinegar water for 30 minutes before cooking.
- Time saver: Use a pressure cooker to reduce cooking time to about 1.5 hours.
- Spice control: Adjust the number of chilies based on your heat preference.
- Texture tip: For more tender tripe, cook for an additional hour if needed.
- Leftovers: Menudo tastes even better the next day as flavors continue to develop.
