Menudo is a beloved traditional Mexican soup known for its bold, comforting flavors and its reputation as the ultimate weekend family dish—or even as a morning-after cure. Made with tender beef tripe, hominy, and a rich, aromatic red chile broth, this hearty soup is slow-simmered to perfection, allowing every ingredient to absorb deep, savory notes. Served hot with fresh lime, onions, and warm tortillas, menudo isn’t just a meal—it’s an experience that brings people together at the table.
Ingredients
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2 lbs beef tripe, cleaned and cut into bite-sized pieces
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1 lb beef shank or stew meat (optional, for extra flavor)
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2 (25 oz) cans white hominy, drained and rinsed
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1 large onion, quartered
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6 cloves garlic, peeled
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2 bay leaves
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1 tbsp salt (or to taste)
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1 tsp black pepper
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10 cups water
For the Red Chile Sauce:
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8 dried guajillo chiles, stemmed and seeded
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4 dried ancho chiles, stemmed and seeded
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2 cups water (for soaking chiles)
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3 cloves garlic
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1 tsp Mexican oregano
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1 tsp cumin
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Salt, to taste
Garnishes:
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Chopped onions
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Chopped cilantro
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Lime wedges
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Dried oregano
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Crushed red pepper
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Warm corn tortillas or bolillo bread
Instructions
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Clean and Prep the Tripe:
Rinse the tripe well under cold water. Some prefer to parboil it for 5 minutes to remove impurities, then drain and rinse again. -
Cook the Base:
In a large stockpot, combine tripe, beef shank (if using), onion, garlic, bay leaves, salt, pepper, and 10 cups water. Bring to a boil, then reduce heat and simmer for 2–3 hours, skimming off foam as needed, until tripe is tender. -
Make the Red Chile Sauce:
In a saucepan, bring 2 cups of water to a boil. Add guajillo and ancho chiles, cover, and simmer for 10 minutes until softened. Transfer softened chiles and their soaking liquid to a blender. Add garlic, oregano, cumin, and a pinch of salt. Blend until smooth, then strain to remove any skins. -
Combine:
Add the red chile sauce and hominy to the simmering tripe. Stir well, taste, and adjust seasoning. Simmer for an additional 30–45 minutes to allow flavors to meld. -
Serve:
Ladle menudo into deep bowls. Garnish with chopped onions, cilantro, lime juice, and a sprinkle of oregano. Serve with warm tortillas or crusty bolillo bread.
If you want, I can also give you a shortcut version of this menudo that uses a pressure cooker and is ready in half the time. That way you can have the same deep flavor without the long simmer. Would you like me to do that?
