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Menudo (or Pancita) + VIDEO

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You're going to love this authentic Menudo recipe. It is made of beef tripe that's been simmered for hours to develop a rich and satisfying broth.
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Menudo, or Pancita, in a brown bowl topped with lime, onion, and cilantro.

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

Diced honeycomb tripe in a a stock pot.

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:

A collage showing how to cook 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

Reconstituting guajillo chiles in a pot
  • 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.

A collage showing how to make the red chile sauce for the tripe stew.
  • 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.

A collage showing how to assemble menudo.
  • 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.

Menudo, or Pancita, served in a brown bowl and surrounded by the toppings.

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.
Mexican Menudo tripe soup served in a white bowl and topped with cilantro.

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, is Mexican comfort food at its best. Served for Sunday brunch and shared with lots of love. By Mama Maggie’s Kitchen

Menudo Recipe

You're going to love this authentic Menudo recipe. It is made of beef tripe that's been simmered for hours to develop a rich and satisfying broth.
4.99 from 120 votes
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Prep Time: 45 minutes
Cook Time: 3 hours 5 minutes
Total Time: 3 hours 50 minutes
Servings: 10
Calories: 210kcal
Author: Maggie Unzueta

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:

You'll Also Need:

Toppings:

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

OTHER WAYS TO COOK THE TRIPE:
For an instant pot: High Pressure 50 minutes with full natural release.
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

Serving: 471g | Calories: 210kcal | Carbohydrates: 30g | Protein: 13g | Fat: 6.5g | Saturated Fat: 1.5g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 2641mg | Potassium: 441mg | Fiber: 9.8g | Sugar: 3.8g
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!
Menudo, or Pancita, in a brown bowl and topped with onion and cilantro.

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  4. Kathy

    I’ve never heard of this kind of dish before. It looks amazing though. I’m always up to trying out new foods. I really would like to give this a try.

    Reply

      • Isabel

        Hi Maggie, this recipe is how my mom makes her Menudo. She is from the city of Durango and reading your blog reminded me of my childhood days when we spent our Christmas break in Durango. Having menudo for Christmas Eve was the best with fresh bake “pan de agua” or bolillos.

    • Sandra E

      5 stars
      I made this recipe last year and had great success. So simple and so yummy! Best stuff for you to cure the hangover feeling and always a plus is that Tripe has plenty of B12 vitamins😋😋. So eat up!

      Reply

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