Mexican Menudo
- 🥩 2 pounds beef tripe, cleaned and cut into bite-sized pieces
- 🍖 1 pound beef feet or shank, cut into pieces
- 🧅 1 large onion, quartered
- 🧄 6 cloves garlic
- 🌶️ 4 dried guajillo chiles
- 🌶️ 4 dried ancho chiles
- 🌶️ 2 dried pasilla chiles
- 🌽 2 cans (15 oz each) hominy, drained and rinsed
- 🧂 1 tablespoon dried oregano
- 🧂 1 tablespoon salt
- 🧂 1 teaspoon black pepper
- 🍋 Lime wedges, for serving
- 🌿 Chopped fresh cilantro, for garnish
- 🧅 Chopped onion, for garnish
- 🌶️ Crushed red pepper flakes, for garnish
Menudo is a traditional Mexican soup made with beef tripe and hominy, seasoned with a rich red chili broth.
Ingredients
🥩 2 pounds beef tripe, cleaned and cut into bite-sized pieces
🍖 1 pound beef feet or shank, cut into pieces
🧅 1 large onion, quartered
🧄 6 cloves garlic
🌶️ 4 dried guajillo chiles
🌶️ 4 dried ancho chiles
🌶️ 2 dried pasilla chiles
🌽 2 cans (15 oz each) hominy, drained and rinsed
🧂 1 tablespoon dried oregano
🧂 1 tablespoon salt
🧂 1 teaspoon black pepper
🍋 Lime wedges, for serving
🌿 Chopped fresh cilantro, for garnish
🧅 Chopped onion, for garnish
🌶️ Crushed red pepper flakes, for garnish
Equipment
• Large stockpot
• Blender
• Strainer
• Knife and cutting board
Prep Time
30 minutes
Cook Time
4 hours
Calories & Macros (per serving)
• Calories: 250
• Protein: 20g
• Carbohydrates: 15g
• Fat: 12g
Instructions
1. Prepare the Broth
o In a large stockpot, place the beef tripe, beef feet or shank, quartered onion, and whole garlic cloves.
o Cover with water and bring to a boil over high heat.
o Reduce heat to low and simmer for 2 hours, skimming off any foam that rises to the surface.
2. Prepare the Chili Sauce
o Remove stems and seeds from the dried chiles.
o In a separate pot, bring water to a boil, then remove from heat.
o Add the chiles to the hot water and let them soak for 15 minutes until softened.
o Transfer the softened chiles to a blender, adding a small amount of the soaking liquid.
o Blend until smooth, then strain the mixture to remove any solids.
3. Combine and Cook
o After the broth has simmered for 2 hours, remove the beef feet or shank pieces.
o Add the chili sauce, hominy, dried oregano, salt, and black pepper to the pot.
o Return the beef feet or shank pieces to the pot.
o Continue to simmer for an additional 2 hours, allowing the flavors to meld.
4. Serve
o Ladle the menudo into bowls.
o Serve with lime wedges, chopped fresh cilantro, chopped onion, and crushed red pepper flakes on the side for garnish.
Cooking and Serving Tips
• Variations: Some regions add hominy or pig's feet for additional flavor and texture.
• Serving Suggestions: Menudo is traditionally served with warm corn tortillas.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Enjoy your Mexican Menudo!
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