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soul warming mexican menudo recipe

Mexican Menudo

This traditional Mexican menudo features tender beef tripe and hominy in a rich, complex broth flavored with chili, garlic, and herbs. Slow-simmered for hours, this soul-warming soup is perfect for weekend cooking and offers deep, restorative comfort.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 people
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon salt or to taste
  • 1 tablespoon finely chopped cilantro or oregano
  • 6 tablespoons chili powder or Menudo Mix
  • 1 onion whole, plus extra chopped for serving
  • 3-4 garlic cloves
  • 4-5 pounds beef tripe cut into small pieces
  • 3-4 pig's feet cut through the middle
  • 1 can (14.5 ounces) hominy drained
  • Lemon wedges for serving
  • Chopped onion for serving
  • Hot peppers for serving
  • Fresh cilantro for serving

Equipment

  • Large pot
  • Skimming spoon
  • Serving bowls

Method
 

  1. Cut the beef tripe into small, bite-sized pieces to ensure even cooking.
  2. Place the tripe and pig's feet in a large pot with about a gallon of water.
  3. Add salt, garlic cloves, whole onion, and the chopped cilantro or oregano to the pot.
  4. Add half of the Menudo mix or chili powder (about 3 tablespoons) to create the foundation for the broth.
  5. Bring to a boil, then reduce heat and simmer for 3 to 4 hours, or until both the tripe and pig's feet become tender.
  6. During cooking, monitor the water level and add more if necessary to keep ingredients submerged.
  7. Skim off any white foam that forms on the surface as it appears for a cleaner broth.
  8. When the meat is tender (easily pierced with a fork), add the remaining 3 tablespoons of Menudo mix and the drained hominy.
  9. Simmer for a few more minutes to allow the flavors to combine.
  10. Ladle the hot soup into bowls and serve with lemon wedges, freshly chopped onion, cilantro, and hot peppers on the side.

Notes

For authentic flavor, look for Menudo Mix in ethnic grocery stores. If unavailable, 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.
Menudo is traditionally served for breakfast after celebrations or as a hangover remedy. The soup actually tastes better the next day, so consider making it ahead of time.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. The broth may gel when chilled due to collagen from the pig's feet, but will return to liquid when reheated.