Menudo Recipe

4.99 from 176 votes

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.

Prep Time45

Cook Time3 5

Total Time3 50

Course: Dinner

Cuisine: Mexican

Servings:

Calories: 210kcal

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!

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 ½ hour. Discard water. Continue with recipe.