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comforting traditional menudo recipe

Red Menudo

This traditional Mexican soup features tender beef tripe and hominy in a rich, chile-infused broth. The long, slow cooking process transforms simple ingredients into a soul-warming comfort food with complex flavors that deepen overnight. Perfect for special gatherings or weekend cooking projects.
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Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
Servings: 8 people
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ tablespoons dried oregano
  • 6 japones chile peppers seeds removed
  • 1 large white onion finely chopped
  • 1½ tablespoons salt
  • 6 cups canned hominy drained (yellow or white)
  • 3 gallons water divided throughout cooking
  • 5 chile de árbol peppers
  • 2 tablespoons ground red pepper cayenne
  • 6 garlic cloves finely chopped
  • 2½ pounds beef tripe cut into 1-inch pieces
  • 1 tablespoon ground black pepper
For garnish:
  • chopped white or green onions
  • fresh cilantro
  • lime wedges
  • crushed red pepper flakes
  • additional dried oregano
  • corn or flour tortillas for serving

Equipment

  • Large stock pot
  • Blender
  • Skimmer

Method
 

  1. In your largest pot, bring 1 gallon of water to a boil. Add the beef tripe pieces and reduce heat to a simmer.
  2. Simmer the tripe for about 2 hours, periodically skimming off any fat that rises to the surface.
  3. Drain the water completely. Add a fresh gallon of water and continue simmering the tripe for another 2 hours.
  4. Drain the second batch of water. Add your final gallon of fresh water and bring to a boil with the tripe.
  5. Add the finely chopped garlic, chopped white onion, salt, black pepper, dried oregano, and cayenne pepper. Simmer for 1 hour.
  6. While the broth simmers, prepare the chiles by broiling the árbol peppers just until they begin to scorch (about 2 minutes).
  7. Slit open the broiled árbol peppers and remove the seeds. Blend these with the deseeded japones peppers until very finely chopped to create a chile paste.
  8. Mix the chile paste into the simmering broth. Let everything cook together for 2 more hours over low heat.
  9. Add the drained hominy to the pot and cook for one final hour.
  10. Serve hot with all the garnishes on the side: chopped onions, fresh cilantro, lime wedges, additional oregano, and crushed red pepper flakes.
  11. Accompany with warm corn or flour tortillas.

Notes

For the best flavor, make this menudo a day ahead and refrigerate overnight. The flavors will deepen remarkably, making it even more delicious the next day.
When cleaning and preparing tripe, some cooks add a tablespoon of vinegar to the first boil to help reduce any strong odors.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. The soup often thickens when chilled, so you may need to add a bit of water when reheating.