Menudo (or Pancita)

Sundays in Mexico are the best. In Durango, the entire city would practically shut down.

Even the kids would go inside to spend time with their families and less time outside playing fútbol.

Church was a must. Maybe a walk later around the Plaza de Armas for a paleta or a visit to a relative who might or might not know that we were coming over (“Surprise!”).

Sunday morning always started the same way – with a big pot of Menudo, or Pancita.

How to Make Menudo

This is Beef Honeycomb Tripe, or Pancita de Res. I got it at ALDI, but you can find it already chopped up at most Mexican grocery stores.

If you live nowhere close to a Mexican market, try looking online for Beef Honeycomb Tripe. (AFFILIATE)

There really wasn’t much excess fat to remove. Love that! It also comes in a vacuum-sealed package which allows the meat to stay fresher, longer.

• Chop it up into 2-inch cubes.

I like to cut the tripe into smaller pieces because of my son. The redhead is not a fan of big pieces. In fact, he won’t even “give piece a chance.”

I have seen people chop it up in larger pieces. It is really up to you and what your family will eat.

Remember that you are using a spoon to eat the Menudo (Pancita). Use your best judgement when chopping so the pieces will fit the spoon.

Menudo, or Pancita, has a distinct smell, and there are several ways to minimize the smell.

Here’s what I do.

Tips to Reduce the Smell of the Honeycomb Tripe:

• Put the tripe in a large stockpot.
• Cover with water.
• Add juice of 2 limes.
• Let sit in the fridge for at least 1 to 1 1/2 hour. Discard water. Continue with recipe.

Instead of lime, you can also use 2 tablespoons vinegar.

OR

• Put the tripe in a large stockpot.
• Cover with water.
• Bring to a boil.
• Turn heat off.
• Add 2 tablespoons distilled white vinegar and 2 garlic cloves.
• Let sit for at least 30 minutes. Discard water. Continue with recipe.

With this second method, you run the risk of overcooking the tripe. Reduce the final cooking time by 30 minutes.

If you are using the same pot as when you were trying to take the smell away, you will need to wash the pot.

The odor always seems to linger.

• Then place the honeycomb tripe inside the pot
• Add onion, garlic, and bay leaves.
• Cover with a lot of water and let simmer for 2 ½ hours.

Later on, I remove the onion, garlic, and bay leaves.

For an instant pot: High Pressure 30 minutes with full natural release.
For a slow cooker: Set on low for 6 hours.

By the way, I call this dish “Menudo,” but depending on where you come from in Mexico, some people call it “Pancita.” I’ve also heard people call it “Mondongo.”

In some parts of Mexico, the recipe for Menudo, or Pancita, would stop right here. This is an authentic Menudo recipe from Northern Mexico.

In Durango and several northern states, we also add hominy and a red chile sauce.

Tips for an Easy Menudo Recipe:

• Make this menudo recipe in an instant pot. The Mexican tripe soup will be ready in no time.
• Make the chile sauce ahead of time. You can make it days before, or use frozen sauce from months ago.
• Cook the tripe a day, two days, even three days before.
• Ask the butcher to chop the tripe for you.

It is not hard to make this dish. It just takes a long time. Look for ways to cut your time, that’s what makes for an easy Menudo recipe.

• Take out the whole onion, garlic, bay leaves.
• Add the red sauce to the pot and cook for another ½ hour.

To make the red chile sauce, we needs lots of guajillo chile and chile de árbol.

Don’t worry. The sauce is not spicy. Remember that there is a lot of water in the big pot.

The chiles will add a robust and deep flavor to our Mexican tripe soup.

This recipe feeds a lot of people. You will most likely have leftovers.

How Long Will Menudo last?

In the fridge, menudo will last 3-4 days. It actually tastes better when it’s reheated.

In the freezer, menudo will last 3-4 months. It will have lost some of its freshness and texture, but the taste will still be there.

Toppings for Mexican Menudo

• Raw, diced white onion
• Chopped cilantro
• Lime wedges
• Dried oregano
• Corn tortillas

Some people will serve dried chile de árbol, crush it open slightly, and put it in their soup bowls for some extra heat.

Because it’s such a hearty soup, some people also refer to it as a hangover cure.

This is truly the best Menudo recipe, if I say so myself. It is pure Mexican comfort food. Perfect for special occasions and large family gatherings. Hope you enjoy!

Print Recipe

5 from 5 votes

Menudo (or Pancita)

Menudo (or Pancita) - This soup is rich and deeply satisfying. An authentic Mexican recipe that is truly delicious and comforting with each spoonful.

Prep Time45 mins

Cook Time3 hrs 5 mins

Total Time3 hrs 50 mins

Course: Dinner

Cuisine: Mexican

Servings: 10

Author: Maggie Unzueta

Ingredients

• 6 lbs Beef Honeycomb Tripe chopped into 2-inch pieces
• Water
• 1 onion + ¼ onion divided
• 7 garlic cloves divided
• 2 bay leaves
• 6 cups Hominy
• 8 chile guajillo stem removed, deveined, and seeded
• 3 chile de árbol stem removed, deveined, and seeded
• Pinch whole cumin
• Salt
• Toppings:
• Diced raw onion
• Chopped Cilantro
• Lime
• chile de árbol

Instructions

• Rinse the beef honeycomb tripe well.
• Add honeycomb, 1 whole onion, 5 garlic cloves, and 2 bay leaves to a large stockpot.
• Add water. About 6 inches above the honeycomb.
• Cover and bring to a boil for 2 ½ hours.
• In the meantime, make the red chile sauce.
• In a smaller stockpot add the chile guajillo and the chile de árbol.
• Add water. Enough to cover all the chiles.
• Bring to a boil.
• Turn heat off and let sit for 5 minutes until soft.
• Add all the chiles, ¼ onion, 2 garlic cloves, pinch of cumin, and salt to the blender.
• Using the water from which the chiles cooked in, add it to the blender.
• Blend until smooth.
• Before adding the chile sauce, remove and discard the onion and bay leaves from the pot.
• Add the red sauce and 2 tablespoons salt to the honeycomb tripe pot.
• Add 1 cup of water to the blender to get any remaining red sauce and pour into the pot.
• Rinse the hominy.
• Add the hominy to the pot.
• Stir to combine.
• Cover and let simmer for an additional 30 minutes.
• Serve with toppings and enjoy!

Notes

Some people strain the chile sauce before adding to the pot. 

Tried this recipe?Mention @MaggieUnz or tag #MamaMaggiesKitchen!

For more authentic Mexican recipes:

Pozole Rojo is a delicious and tasty pork stew made with hominy and a red chile sauce. Top with cabbage, lime, and radishes and enjoy!

Slow Cooker Birria de Res, or Mexican Beef Stew” is a hearty stew made with tender, juicy beef. A bowl full of beef swimming in a savory and robust red chile sauce. Each spoonful is incredibly tasty.

Red Pork Tamales are wrapped with love and tasty goodness. Usually made at Christmas and special occasions to feed a crowd. This is an authentic Mexican recipe that everyone is sure to love.