Why You’ll Love this Authentic Mexican Menudo
If you’ve never experienced the deep, soul-warming comfort of authentic Mexican menudo, you’re in for a life-changing culinary adventure.
I still remember my first spoonful—that rich, complex broth with tender tripe and hominy that somehow cured both my hangover and my soul.
What makes this recipe special? It’s the slow-simmered goodness, where pig’s feet and beef tripe transform into something magical after 3-4 hours.
The balance of chili, oregano, and cilantro creates layers of flavor you can’t get from quick-fix meals. Perfect for weekend cooking when you want something that’ll warm you from the inside out.
What Ingredients are in Authentic Mexican Menudo?
Authentic Mexican menudo is a labor of love that requires simple yet specific ingredients to create its trademark rich, restorative broth. The star of this traditional soup is beef tripe, which might sound intimidating if you’ve never worked with it before, but trust me—after hours of slow simmering, it becomes tender and absorbs all those amazing flavors we’re about to build. This isn’t a throw-together weeknight meal, but the results are absolutely worth the time investment.
- 4-5 pounds beef tripe, cut into small pieces
- 3-4 pig’s feet, cut through the middle by your butcher
- 1 tablespoon salt (or to taste)
- 3-4 garlic cloves
- 1 onion
- 1 tablespoon finely chopped cilantro or oregano
- 6 tablespoons chili powder (or Menudo Mix, see note below)
- 1 can (14.5 ounces) hominy, drained
- Lemon wedges, chopped onion, and hot peppers for serving
A quick note about the chili powder—authentic menudo uses a special blend called Menudo Mix, which you can find in ethnic grocery stores or sometimes in the international aisle of well-stocked supermarkets. If you can’t find it, you can make your own by combining two parts oregano, two parts onion flakes, one part coriander seed, one part cumin, and one part crushed red chili pepper. And don’t skip the garnishes at the end—those fresh, bright additions of lemon, onion, and hot peppers create the perfect contrast to the deep, rich flavors of the soup.
How to Make this Authentic Mexican Menudo
Making authentic menudo starts with preparing your ingredients properly.
Begin by cutting 4-5 pounds of beef tripe into small, bite-sized pieces – this guarantees even cooking and makes the final dish more enjoyable to eat. Place the tripe and 3-4 pig’s feet (already cut through the middle by your butcher) in a large pot with about a gallon of water. Add 1 tablespoon of salt, 3-4 garlic cloves, a whole onion, and your tablespoon of finely chopped cilantro or oregano. This is also where you’ll add half of your Menudo mix or chili powder (about 3 tablespoons). The combination of these aromatics creates the foundation for that complex, soul-warming broth that menudo is famous for.
Now comes the patience part – simmer this mixture for 3 to 4 hours, or until both the tripe and pig’s feet become wonderfully tender.
During this long cooking process, you’ll need to do a bit of maintenance. Keep an eye on the water level and add more if necessary to keep everything submerged. You’ll also notice a white foam forming on the surface – simply skim this off with a spoon as it appears. This step is essential for achieving a clear, clean-tasting broth.
When the meat is finally tender (you should be able to easily pierce the tripe with a fork), add the remaining 3 tablespoons of Menudo mix and the drained 14.5-ounce can of hominy. Let everything simmer for just a few more minutes to marry the flavors.
To serve this traditional delight properly, ladle the hot soup into bowls and offer lemon wedges, freshly chopped onion, and hot peppers on the side so everyone can customize their bowl to taste. The contrast of the rich, long-simmered broth with these bright, fresh garnishes is what makes menudo so special.
Authentic Mexican Menudo Substitutions and Variations
While traditional Mexican menudo relies on specific ingredients for its authentic flavor, you’ll be glad to know several substitutions and variations can accommodate dietary restrictions or ingredient availability without sacrificing the soul of this beloved soup.
Can’t find beef tripe? I sometimes use honeycomb tripe instead. No pig’s feet? Skip them entirely—though you’ll miss some richness.
For a quicker version, pressure cook the tripe for about 45 minutes rather than simmering for hours. Homemade Menudo Mix works beautifully when store-bought isn’t available.
And for a regional twist, try the white Menudo Blanco variation that omits the chili powder altogether. Different, but equally comforting.
What to Serve with Authentic Mexican Menudo
No traditional Mexican menudo experience is complete without the perfect accompaniment of garnishes and side dishes that transform this humble tripe soup into a celebratory meal.
I always set out small bowls of finely chopped onion, fresh cilantro, and lemon wedges (though lime works beautifully too) for guests to customize their bowls.
Warm corn tortillas are non-negotiable in my house—perfect for dipping or wrapping into little bundles. Some crusty bolillo bread on the side? Even better for sopping up that rich, spicy broth.
And don’t forget a sprinkle of dried oregano and some chopped hot peppers for heat-seekers.
Final Thoughts
After cooking this authentic menudo for my family through the years, I’ve come to appreciate how this humble tripe soup transcends its status as mere comfort food to become a cultural touchstone.
The magic happens in those 3-4 hours of simmering, where tough tripe transforms into tender bites swimming alongside hominy in that rich, red broth.
What I love most? The way everyone gathers around, customizing their bowls with fresh onions, cilantro, and a squeeze of lemon.
Making menudo isn’t just cooking—it’s preserving tradition, one steaming bowl at a time. Worth every minute, I promise.
