Menudo is a traditional Mexican soup made with beef tripe, hominy, and a rich red chili broth. It is slow-cooked for hours until the meat becomes tender and the broth develops deep flavor. Menudo is often served during special gatherings or weekend family meals and is typically garnished with fresh onions, lime, and oregano.
⏱️ Recipe Details
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Prep Time: 20 minutes
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Cook Time: 2–3 hours
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Total Time: About 3 hours
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Servings: 6–8
🛒 Ingredients
For the Soup
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2 pounds beef tripe, cleaned and cut into small pieces
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1 pound beef shank or stew meat (optional for extra flavor)
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1 large onion (halved)
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4 cloves garlic
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10 cups water
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2 teaspoons salt (or to taste)
For the Red Chili Sauce
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4 dried guajillo chilies
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2 dried ancho chilies
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2 cloves garlic
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1 teaspoon oregano
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½ teaspoon cumin
Additional
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2 cups hominy (canned or cooked)
🍳 Instructions
1. Prepare the Meat
Rinse the tripe thoroughly under cold water. Place it in a large pot with beef shank, onion, garlic, and water.
2. Simmer the Broth
Bring to a boil, then reduce heat and simmer for about 2 hours, skimming any foam from the top.
3. Make the Chili Sauce
Remove stems and seeds from the dried chilies.
Boil them in water for 10 minutes until softened.
Blend the softened chilies with garlic, oregano, cumin, and a little chili-soaking water until smooth.
4. Add the Sauce
Strain the chili mixture into the soup pot. Stir well and continue cooking.
5. Add Hominy
Add the hominy and simmer for another 30–40 minutes so the flavors combine.
6. Adjust Seasoning
Taste and add salt or spices if needed.
🍽️ Traditional Garnishes
Menudo is usually served with:
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Chopped onions
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Fresh cilantro
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Dried oregano
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Lime wedges
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Crushed chili flakes
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Warm corn tortillas
💡 Tips for the Best Menudo
Clean the tripe well:
Soaking it in water with lemon or vinegar can help remove any strong smell.
Slow cooking improves flavor:
The longer it simmers, the more tender and flavorful it becomes.
Make it ahead:
Menudo often tastes even better the next day because the flavors deepen overnight
