Mexico Menudo
Menudo, a traditional Mexican soup, is a hearty dish made with beef tripe and a flavorful chili-infused broth. Often served on weekends and special occasions, it is cherished for its comforting warmth and its reputation as a hangover cure. Menudo has roots in Mexican rural kitchens, where resourceful cooks turned inexpensive cuts of meat into flavorful, nourishing meals. Traditionally, it’s enjoyed with hominy, lime, onions, and fresh cilantro, and is served with warm tortillas for dipping. Preparing menudo requires patience, as it involves cleaning and slow cooking the tripe, but the result is a deeply satisfying and iconic dish.
Recipe Servings: 6–8
Prep Time
30 minutes
Cook Time
4 hours
Total Time
4 hours 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lbs (900 g) beef tripe, cleaned and cut into bite-sized pieces
- Splash of vinegar, for soaking
- 2 lbs (900 g) beef feet or marrow bones (optional, for richer flavor)
- 1 gal (4 L) water
- 1 medium onion, halved
- 4 garlic cloves, peeled
- 2 tsp (10 ml) salt, or to taste
- 2 tsp (10 ml) dried oregano
- 2 tsp (10 ml) ground cumin
- 4 dried guajillo chilies
- 4 dried ancho chilies
- 2 dried árbol chilies
- 1 tsp (5 ml) paprika
- 2 garlic cloves
- 1 cup (240 ml) water (for blending)
- 2 cups (300 g) hominy, rinsed and drained (optional but traditional in some regions)
- ¼ cup (10 g) fresh cilantro, chopped
- ½ cup (75 g) diced white onion
- 1 lime, cut into wedges
- Dried oregano and chili flakes (to taste)
- Warm corn tortillas
Directions
- Rinse the tripe thoroughly under cold running water. Use a knife to trim away any excess fat or membranes. Soak the tripe in water with a splash of vinegar for 10 minutes, then rinse again. This step ensures cleanliness and removes any unwanted odors.
- In a large stockpot, combine the tripe, beef feet or bones (if using), water, onion, garlic, salt, oregano, and cumin. Bring to a boil over medium-high heat, then reduce to a simmer. Skim off any foam or impurities that rise to the top. Cover and cook for 2–3 hours, or until the tripe is tender.
- While the tripe cooks, toast the guajillo, ancho, and árbol chilies in a dry skillet over medium heat for 1–2 minutes until fragrant. Remove the stems and seeds. Soak the chilies in hot water for 10 minutes to soften. Blend the chilies with garlic, paprika, and 1 cup (240 ml) of water until smooth.
- Strain the chili mixture through a fine sieve into the pot with the tripe. Add the hominy, if using, and stir to combine. Simmer for an additional 30–40 minutes to allow the flavors to meld.
- Taste the soup and adjust the salt and spices as needed. The broth should be rich and flavorful, with a slight kick from the chilies.
- Ladle the soup into bowls and top with cilantro, diced onion, and a squeeze of lime. Garnish with dried oregano and chili flakes and serve with warm corn tortillas on the side.
Making the Soup Base:
Making the Chile Broth:
Assembly and Serving:
Notes
- Cleaning the tripe thoroughly is essential to ensure the best flavor and texture.
- Menudo tastes even better the next day as the flavors develop further.
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