Traditional tripe and hominy soup in red chile broth
Menudo
Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Servings
8
10 cups
Difficulty
Medium
Cost
Budget
$
Menudo
Traditional tripe and hominy soup in red chile broth
★4.5(19)
A deeply flavored red chile broth filled with tender honeycomb tripe and puffy hominy. The legendary Mexican hangover cure and weekend morning tradition.
20m
Prep Time
240m
Cook Time
260m
Total Time
8
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Menudo is a Saturday and Sunday morning ritual across Mexico and Mexican-American communities. The long, slow simmer transforms tripe into silky-tender pieces in a deeply savory chile broth.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Mexican cuisine is one of the world's great culinary traditions, built on generations of knowledge about how to coax maximum flavor from simple ingredients. Menudo captures that spirit with a combination of bold spices, fresh elements, and time-tested techniques that work beautifully in any home kitchen.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 2 lbs honeycomb tripe, cleaned and cut into bite-size pieces
- 1 can (29 oz) hominy, drained
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, quartered
- 4 cloves garlic
Instructions
- 1
Rinse tripe thoroughly, place in a large pot with quartered onion, garlic, and salt. Cover with water and simmer for 3-4 hours until very tender.
- 2
Toast dried chiles in a dry skillet, soak in hot water for 15 minutes, then blend into a smooth paste.
- 3
Strain the chile paste into the pot with the tripe and add the drained hominy.
- 4
Simmer for 30 more minutes to meld the flavors, adjusting salt and adding oregano.
- 5
Serve with diced onion, cilantro, dried oregano, crushed red chile, and lime wedges.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
TripePork feet or a combination
Traditional in some regional versions
Guajillo chilesNew Mexico chiles
Milder with similar red color
Tips & Storage
Pro Tips
Ask your butcher for pre-cleaned tripe to save time on preparation.
Start cooking the night before or early in the morning—menudo cannot be rushed.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 5 days. Freezes well for up to 3 months.
Reheating
Warm gently over medium heat. The broth gels when cold due to the collagen.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (60mg) · 8 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates8g
Fat28g
Fiber720mg
Sugar5g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is menudo really a hangover cure?
- Many swear by it—the rich broth replenishes electrolytes and the spice gets your blood flowing.
- What does tripe taste like?
- Mild and slightly chewy when properly cooked, absorbing the flavor of the chile broth.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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