Authentic Menudo Recipe for a Hearty Mexican Dish

If you’ve ever savored a bowl of steaming Mexican soup loaded with tender beef tripe, rich broth, and red chile flavor, chances are you’ve experienced the magic of menudo. This classic dish is a beloved tradition for Sunday mornings, holidays, and family gatherings across Mexico and beyond. In this post, you’ll learn the secrets to preparing an authentic menudo recipe packed with flavor, comforting textures, and old-world tradition.

Whether you’re searching for hangover cures, deeply nourishing soups, or a showstopping dish for family brunch, menudo ticks every box. It’s gluten-free, slow-simmered, and bursting with protein, making it not only satisfying but surprisingly nutritious.

What is Menudo?

Menudo is a traditional Mexican soup made primarily from beef tripe (the edible lining from a cow’s stomach), hominy, and a robust red chile broth. Menudo rojo, the most popular version, gets its inviting red hue from dried chiles like guajillo and ancho. Regional twists exist, like menudo blanco (without chile), but classic rojo is the go-to in most Mexican households.

For generations, menudo has been the centerpiece of festive tables and a favorite comfort food. It’s legendary for “curing” hangovers thanks to its nourishing broth and replenishing ingredients—a claim that’s inspired countless gatherings after late-night celebrations!

Is Menudo Healthy?

Despite its rich flavor, menudo is relatively low in calories and fat due to the lean protein in tripe and the use of wholesome, whole ingredients. Tripe is also a great source of protein, B vitamins, and minerals like iron, zinc, and selenium. If you’re looking for a hearty meal that doesn’t weigh you down, an authentic menudo recipe is a delicious way to feed a crowd.

Ready to fill your kitchen with the aroma of simmering chiles and spices? Let’s dive in.

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Authentic Menudo Recipe for a Hearty Mexican Dish

Ingredients

• 3 pounds beef tripe, cleaned and cut into bite-sized pieces
• 2 pounds beef feet or marrow bones (for richer broth; optional)
• 2 teaspoons salt (plus more to taste)
• 2 bay leaves
• 2 tablespoons dried Mexican oregano
• 1 large white onion, quartered (plus ½ diced for garnish)
• 10 cups water (add more as needed)
• 6 dried guajillo chiles, stemmed and seeded
• 3 dried ancho chiles, stemmed and seeded
• 6 cloves garlic, peeled
• 2 cups canned hominy, drained and rinsed (white or yellow)
• 2 teaspoons cumin seeds (or 1 teaspoon ground cumin)
• 1 teaspoon black pepper
• 1 lime, cut into wedges (to serve)
• Chopped fresh cilantro, for garnish
• Diced white onion, for garnish
• Dried crushed red chile, for garnish
• Warm corn tortillas or bolillos (Mexican bread), to serve

Ingredient Swaps Table

If you’re out of:	Try substituting with:
Beef feet/marrow bones	More tripe or beef shank
Guajillo chiles	New Mexico or pasilla chiles
Ancho chiles	Mulato chiles
Oregano	Italian oregano (in a pinch)
Hominy	Canned white corn kernels (texture will change)

Cooking & Prep Details

• Prep Time: 30 minutes
• Cook Time: 3-4 hours
• Total Time: 4-4.5 hours
• Servings: 8

Simple Step-by-Step Instructions

1. Prepare the Tripe:
   Rinse the tripe very thoroughly in cold water. For the cleanest flavor, you can rub it with lemon juice and salt then rinse again. Cut into 1-2 inch pieces.
2. Simmer the Broth:
   In a large stockpot, combine the tripe, beef feet or bones, quartered onion, 2 teaspoons salt, bay leaves, and oregano. Add 10 cups of water. Bring to a boil over high heat, then reduce heat to a gentle simmer. Skim off and discard any foam that forms.
3. Soften Chiles:
   While the tripe cooks, place guajillo and ancho chiles in a small pot with just enough water to cover. Bring to a boil, then turn off heat and let soak until softened (about 20 minutes).
4. Blend the Chile Sauce:
   Transfer softened chiles, garlic, cumin, and black pepper to a blender. Add about 1 cup of liquid from the chili pot (or water). Blend until completely smooth.
5. Strain and Add Chile Sauce:
   Press the blended sauce through a fine strainer directly into the simmering pot with tripe. Use a spoon to press all the flavorful paste through for a smooth broth.
6. Simmer Low & Slow:
   Cover and cook on low heat for 3 to 4 hours, until the tripe is very tender but still holds its shape. Skim fat as needed and check water level, adding a bit more if it reduces too much.
7. Add Hominy:
   When the tripe is soft, add in the drained hominy. Simmer for an additional 30 minutes to let the flavors come together.
8. Taste and Adjust:
   Taste your broth—add extra salt if needed, or another pinch of dried oregano for a boost of herbal flavor.
9. Serve:
   Ladle menudo into bowls. Top with chopped cilantro, diced white onion, and a squeeze of fresh lime juice. Serve with tortillas or crusty Mexican bread.

Nutrition Information

Nutrition Facts	Per serving
Calories	260
Carbohydrates	17g
Protein	30g
Fat	8g
Prep Time	30 min
Cook Time	4 hours
Total Time	4.5 hours
Category	Soup/Main Dish
Yield	8 servings
Diet	Gluten-Free

Cooking Tips for Perfect Menudo

• Always rinse tripe thoroughly—soaking and scrubbing remove any odor for a cleaner-tasting soup.
• Use a mix of tripe and beef feet for rich, gelatinous broth.
• Strain your chile sauce to avoid any gritty texture in the broth.
• Simmer low and slow—the longer menudo cooks, the more tender the beef tripe will become.
• Taste your soup at the end and don’t be afraid to adjust the salt and acidity with extra lime.
• Leftover menudo tastes even better the next day; the flavors continue to develop in the fridge!

FAQ: Authentic Menudo Recipe for a Hearty Mexican Dish

Can I make menudo in a slow cooker or Instant Pot?

Yes! For a slow cooker, prepare the tripe and chile sauce as above, then simmer everything (except hominy) on low for 8-9 hours or until tripe is soft. Add hominy for the last 30 minutes. For an Instant Pot, set to “soup” or “meat/stew” for 45 minutes, then add hominy and simmer uncovered for 10 minutes.

What does beef tripe taste like?

Beef tripe has a mild, slightly earthy flavor and a chewy, tender texture. It takes on the flavors of the broth and chiles, making it the perfect canvas for Mexican spices.

Can I freeze leftover menudo?

Absolutely. Store cooled menudo in airtight containers and freeze for up to 3 months. Reheat gently on the stove to preserve texture.

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Wrap-Up: Rediscover Tradition with Homemade Menudo

There’s nothing quite as comforting (or impressive) as serving up a big pot of authentic menudo at home. With just a handful of ingredients and a little patience, you’ll master a dish full of nostalgia, bold flavor, and deep Mexican roots.

Share your homemade menudo with family and friends, garnish with your favorite toppings, and enjoy a taste of Mexico’s most beloved soup!

If you loved this authentic menudo recipe for a hearty Mexican dish, pin it or share your cooking adventure with us in the comments below. Happy cooking!