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A big pot of Menudo is the start of many Sunday mornings in Mexico.
There are different versions of this dish.
This is my family’s version. We are from the good State of Durango. iArriba Durango!
What is Menudo?
Menudo is a Mexican stew made of beef tripe, or cow’s stomach. It is cooked in a red chile broth with hominy and served in large bowls. Topped with lime juice, onion, cilantro, and oregano.
It is one of Mexico’s most traditional recipes just like Pozole Rojo, Birria de Res, Chile Verde. Dishes with organ meats can be an acquired taste.
How to Get Rid of the Smell
Tripe (or pancita de res) has a distinct smell. Luckily, there are several ways to minimize the smell.
Tips to Reduce the Smell:
- Put the tripe in a large stockpot.
- Cover with water.
- Add juice of 2 limes, or 4 tablespoons of white distilled vinegar.
- Let sit in the fridge for at least 1 to 1 1/2 hour. Discard water. Continue with recipe.
OR
- Put the tripe in a large pot.
- Cover with water and bring to a boil.
- Turn heat off.
- Add 4 tablespoons white distilled vinegar and 2 garlic cloves.
- Let sit for at least 30 minutes. Discard water. Continue with recipe.
How to Cook Honeycomb Tripe:
For Stovetop:
- Cut tripe into small pieces. About 2 inch pieces.
- Place the tripe inside the pot.
- Add onion, garlic, and bay leaf. This is when to add the pigs feet, if using.
- Cover with water (4 inches above the meat), and let simmer for 2 ½ hours.
For Instant Pot:
- Cut tripe into small pieces.
- Place the tripe inside the pot.
- Add onion, garlic, bay leaves, and add water to max level. Also add pigs feet, if using.
- Add lid, move valve to SEALING, press High Pressure 50 minutes, full natural release.
- When done, change to a bigger pot. You also need to add 4 cups beef broth when adding the sauce and hominy.
For Slow Cooker:
- Cut tripe into small pieces.
- Place tripe inside the pot along with onion, garlic, and bay leaves. Add pig’s feet, if using.
- Cover with water.
- Set on low for 6 hours.
- When done, change to the biggest pot you own. When adding the sauce and hominy, also add 4 cups beef broth.
How to Make the Red Chile Sauce
- Remove stems and cover with water.
- Bring to a boil and turn off heat.
- Let sit in the hot water for 5 minutes to rehydrate the chiles.
Other Names:
Menudo is the most common name for this dish. Depending on where you come from in Mexico, some people call it “Pancita” or “Mondongo.”
Since this is an authentic Menudo recipe from Durango in Northern Mexico, we also add hominy and a red chile sauce.
If you do not add the red sauce, this dish is called menudo blanco, or white menudo.
- Add all the sauce ingredients to a blender.
- Blend until smooth.
To make the red chile sauce, we needs lots of guajillo chile and chile de árbol.
The sauce is NOT spicy because there is a lot of water in the pot.
The chiles will add a robust and deep flavor to the tripe soup.
Fun Fact: Because it’s such a hearty soup, some people also refer to it as a hangover cure.
- Take out the whole onion, garlic, bay leaves from the pot.
- Strain the red sauce and add the white hominy to the pot.
- Cook for another ½ hour.
It is not hard to make this dish. It just takes a long time. Look for ways to cut your cooking time.
Tips for Easy Cooking:
- The Mexican tripe soup will be ready in no time if cooked in the instant pot.
- 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.
Is Mexican menudo healthy?
Believe it or not, menudo is good for you. 1-cup of serving has 210 calories and 13 grams of lean protein.
How Long does it last?
In the fridge, Mexican Menudo will last 3-4 days. It actually tastes better when it’s reheated.
In the freezer, it lasts 3-4 months. It will have lost some of its freshness and texture, but the taste will still be there.
Ideas for Toppings:
- Raw, diced white onion
- Chopped cilantro
- Lime wedges
- Dried oregano
- Crushed Chile de Arbol or New Mexico Chile. Crush it open slightly, and put it in their soup bowls for some extra heat.
What does it taste like?
Menudo tastes like a robust, red chile stew with rich flavors. The tripe itself is mild in taste but has a texture of clams or chewy calamari.
There are yummy bites of corn hominy and an earthiness from the broth.
This is truly the BEST Menudo recipe, if I say so myself. It is pure Mexican comfort food meant to feed a large crowd. It’s a delicious dish that’s perfect for special occasions and family gatherings.
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Did you make this recipe? Please rate the recipe below!
Menudo (or Pancita)
Ingredients
For the Tripe:
- 6 lbs Beef Honeycomb Tripe chopped into 2-inch pieces
- Water (enough for 6 inches above meat)
- 1 onion cut in half
- 5 garlic cloves
- 2 bay leaves
- 1 cow's feet (optional)
For the Red Chile Sauce:
- 8 chile guajillo stem removed, deveined, and seeded
- 3 chile de árbol stem removed, deveined, and seeded
- Pinch whole cumin
- 2 garlic cloves
- 1/4 onion
- Salt (to taste)
- 2 cups water
You'll Also Need:
- 6 cups Hominy rinsed
Toppings:
- Diced raw onion
- Chopped Cilantro
- Lime
- chile de árbol
Instructions
- Rinse the beef honeycomb tripe well.
- Add honeycomb tripe, 1 whole onion, 5 garlic cloves, 2 bay leaves, and pigs feet (if using) 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!
Video
Notes
For a slow cooker: Set on low for 6 hours. 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. TIP TO REDUCE THE SMELL:
- Put the tripe in a large stockpot.
- Cover with water.
- Add juice of 2 limes, or 4 tablespoons of white distilled vinegar.
- Let sit in the fridge for at least 1 to 1 1/2 hour. Discard water. Continue with recipe.
Nutrition
I have to admit, I’ve never been too convinced by tripe but I think it’s definitely one of those things, it depends how it’s prepared. The rest of this, though, all has me well and truly sold so I’m definitely looking foraward to giving this a try.
Hope you try it! It’s delicious
Maggie – when you say add the water from the Chiles boiled in, do you add ALL of the water from the boiled Chiles to the blender or a certain amount ?
Yes, add the water they were boiled in. I don’t always do this, depending on how dusty the chiles were. Many times, I discard the boiled water and just use 2 cups of fresh water to blend the sauce. Then strain the sauce into the pot to make the menudo.
So happy I found this soup recipe! We live abroad and nowhere near good Mexican food and this hit the spot.
So glad you enjoyed this!
Do you have a recipe that uses raw hominy?
I don’t. All my recipes with hominy (at the moment) use canned hominy.
This is amazing. I’ve never seen anyone else cook tripe except for my Irish family! I can’t wait to show them this and your tips to reduce the smell of cooking it! I grew up with that smell in my grandmother’s kitchen 🙂
Hope you try this recipe! It’s delicious
I usually drive across town (35 min) to get good menudo. I decided to try making it for the first time today using your recipe. I have to say, it rivaled my favorite place. Thank you for the great recipe. My family loved it!
So glad you enjoyed this!
I live in one of the Mexican food capitals of America and have menudo often. This recipe is decent. It was actually my first time making menudo. I ordered some bollilo bread with it (traditionally eaten with menudo) and it hit the spot.
So glad you enjoyed this!
Love it so easy I truly recommend this recipe. And it is all some with flour tortillas and just as good with corn tortillas.
So glad you liked this recipe. It’s delicious, if I say so myself.
I once was married to a Mexican for years and this soup was a big deal every Sunday. I lost the recipe because my mother in law passed away. So I was excited to be able to make this for my son’s and their families
So glad you enjoyed this! Hope you try it
MY DAD loves tripe! I am sending him this recipe ASAP cause I know he would probably want to make it for himself – TONIGHT!
Your dad would love this recipe!
Menudo is popular here in New Mexico. I dont eat meat so I have never tried it.
Hope you try it! It’s so good!
I will have to try this. I’m in Texas and I hear it referred to as menudo, but I have yet to taste it!
It’s so good! Hope you try it!
I love Mexican food but have never had tripe. It sounds strange but looks like it tastes amazing.
It really does! Hope you try this recipe
I’ve never had this before. I would love to make this for my family.
It’s so yummy!
This authentic menudo looks so hearty and full of delicious flavor.
Thanks! So glad you enjoyed this!
Looks so savory. I really love beef honeycomb at most of my soup or saucy dishes.
It is really savory! Hope you try it
I’m not very adventurous when it comes to organ meat, but this recipe makes tripe look delicious!
It’s delicious indeed. Hope you try it!