Mexican Menudo is a traditional dish that has been passed down through generations, revered for its rich flavors and hearty ingredients. This classic soup is known for its unique combination of tripe, hominy, and a robust red chili broth, creating a comforting meal that is often enjoyed on weekends or special occasions. With its deep roots in Mexican culture, Menudo is more than just a dish; it’s a symbol of celebration, family gatherings, and culinary heritage.

More about Mexican Menudo

The preparation of Menudo is a labor of love, requiring time and patience, but the result is a deeply satisfying and flavorful soup that warms both the body and soul. Whether you’re looking to experience authentic Mexican cuisine or simply craving something hearty, this recipe will guide you through the steps to create a delicious Menudo that’s perfect for sharing with loved ones.

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Recipe by Eric

Servings

8

servings

Prep time

30

minutes

Cooking time

4

hours 

Total time

4

hours 

30

minutes

Ingredients:

• 2 lbs beef tripe, cleaned and cut into bite-sized pieces

• 1 lb beef feet or marrow bones (optional for richer broth)

• 1 large onion, quartered

• 1 head of garlic, halved

• 2 bay leaves

• 1 tsp dried oregano

• 1 tsp ground cumin

• 1 tbsp salt (or to taste)

• 1 tbsp chili powder

• 6 dried guajillo chiles, stemmed and seeded

• 4 dried ancho chiles, stemmed and seeded

• 10 cups water

• 2 cups canned hominy, drained and rinsed

• 1/4 cup chopped fresh cilantro

• 1 lime, cut into wedges

• 1/2 cup chopped onion (for garnish)

• 1 tbsp crushed red pepper flakes (optional)

Instructions:

• Prepare the Broth:
• In a large pot, combine the beef tripe, beef feet or marrow bones (if using), quartered onion, garlic, bay leaves, oregano, cumin, and salt.
• Add 10 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 2 to 3 hours, or until the tripe is tender.
• Prepare the Chili Sauce:
• While the tripe is cooking, prepare the chili sauce. In a separate pot, bring 2 cups of water to a boil.
• Add the dried guajillo and ancho chiles, then remove from heat. Let the chiles soak for 15 minutes until softened.
• Transfer the softened chiles to a blender, along with the soaking water. Add the chili powder and blend until smooth. Strain the sauce through a fine sieve to remove any solids.
• Combine and Simmer:
• Once the tripe is tender, add the chili sauce and hominy to the pot. Stir well to combine.
• Simmer the Menudo uncovered for an additional hour, allowing the flavors to meld together. Adjust seasoning with salt if needed.
• Serve:
• Ladle the Menudo into bowls and garnish with chopped cilantro, chopped onion, and a squeeze of lime juice. Serve with warm tortillas or crusty bread on the side.

Ideas For Serving

Menudo is traditionally served hot with a variety of accompaniments. It pairs perfectly with warm corn tortillas, which can be used to scoop up the tender tripe and hominy. For added heat, sprinkle some crushed red pepper flakes or add a dash of hot sauce. A side of fresh lime wedges is essential, as a squeeze of lime brightens up the dish and balances the richness of the broth. Menudo is often enjoyed as a breakfast or brunch dish, especially after celebrations, making it a comforting start to the day.

Nutritional Information

• Calories: 250 kcal per serving
• Protein: 20g
• Carbohydrates: 15g
• Fat: 12g
• Fiber: 3g
• Sugar: 1g
• Sodium: 600mg

History

Menudo is a beloved dish with a rich history in Mexican cuisine. It originated in the northern states of Mexico and has become a staple across the country, particularly in regions like Sonora, Jalisco, and Sinaloa. Historically, Menudo was considered a “poor man’s dish” as it utilized less expensive cuts of meat like tripe. Over time, it has evolved into a cherished recipe that is often served during special occasions, such as weddings, holidays, and family gatherings. The dish is also known for its supposed hangover-curing properties, making it a popular choice after a night of celebration.

FAQs

1. What is tripe, and where can I find it?

Tripe is the edible lining of a cow’s stomach. It is often used in traditional dishes like Menudo and can be found in most butcher shops or Latin American grocery stores. Be sure to ask for pre-cleaned tripe to save time.

2. Can I make Menudo ahead of time?

Yes, Menudo can be made a day in advance. In fact, the flavors often improve after sitting in the refrigerator overnight. Simply reheat it on the stove before serving.

3. How do I store leftovers?

Leftover Menudo can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove.

4. Can I make Menudo without hominy?

Yes, while hominy is traditional, you can omit it if preferred or substitute with a different type of grain or legume. However, the texture and flavor of the dish may change slightly.

5. What is the difference between red and white Menudo?

Red Menudo, like this recipe, is made with a chili-based broth, giving it a vibrant red color and rich flavor. White Menudo omits the chili sauce, resulting in a milder, more straightforward broth. Both versions are popular and delicious in their own right.

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