Menudo (or Pancita) + VIDEO

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 ½ 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.

HUNGRY FOR MORE?

Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter, YouTube for my latest recipes and videos.

Did you make this recipe? Please rate the recipe below!