Soul-Warming Menudo: A Mexican Tradition

Craving authentic Mexican menudo? My family recipe is packed with flavor! Tender tripe, hominy, and a rich chile broth – the ultimate comfort food. Get the recipe!

May 26, 2025
By Kendra Thompson .

Jump to Recipe print

0 Out of 5 Based on: 0 Ratings.

Recipe Introduction: Is Soul-Warming Menudo in Your Future?

Ever crave something that just hugs you from the inside? then let's talk about menudo recipe , a mexican classic.

This ain't just soup; it's a tradition. the rich, spicy broth and tender tripe... oh my gosh! it's a flavor explosion, and our recipe makes it totally achievable at home.

Menudo Magic: More Than Just Soup

Menudo recipe is traditionally a mexican soup, simmered with tripe and hominy. this dish isn't just food, it's a cultural experience.

Often enjoyed on special occasions, or even... ahem... as a morning-after cure, menudo recipe has a serious reputation. i can tell you this, it’s a labour of love but worth it.

This version lands as medium difficulty because tenderizing the tripe takes a bit. plus, it simmers for a while, letting all those flavors meld together beautifully.

This recipe yields 6-8 servings.

Why You NEED This Menudo Recipe

Honestly, beyond the amazing taste, menudo recipe is packed with nutrients. think collagen from the long-cooked tripe! perfect for a chilly weekend gathering, or any time you need some serious comfort food.

What makes this recipe so special? it's the authentic flavor, made easy enough for anyone to tackle. i even added a little tweak from my abuela.

Now that you’re excited, here’s what you'll need to assemble your authentic Beef Menudo Recipe !

Soul-Warming Menudo: A Mexican Tradition Recipe Card

0.0 / 5 (0 Review)

Preparation time:45 Mins

Cooking time:03 Hrs

Servings:6-8 servings

Ingredients:

• 2 lbs (900g) beef tripe (honeycomb tripe preferred), thoroughly cleaned
• 1 gallon (3.8L) water
• 1/4 cup (60ml) white vinegar
• 1 tablespoon (15g) kosher salt
• 2 tablespoons (30ml) vegetable oil
• 1 large onion, chopped (about 1 cup/150g)
• 4 cloves garlic, minced
• 4 dried guajillo chiles, stemmed, seeded, and deveined
• 2 dried ancho chiles, stemmed, seeded, and deveined
• 6 cups (1.4L) beef broth (low sodium preferred)
• 2 teaspoons (10g) dried oregano, Mexican oregano preferred
• 1 teaspoon (5g) ground cumin
• 1/2 teaspoon (2.5g) ground cloves
• 1 (25 ounce/710g) can hominy, drained and rinsed
• Salt and pepper to taste
• Chopped cilantro (optional)
• Chopped onion (optional)
• Lime wedges (optional)
• Crushed red pepper flakes (optional)
• Hot sauce (e.g., Tapatio) (optional)

Instructions:

• Thoroughly rinse the tripe under cold water. Scrub with salt and vinegar. Simmer in water with vinegar and salt for 1-2 hours to tenderize and reduce odor. Drain and rinse again.
• Cut the cleaned tripe into bite-sized pieces (about 1-inch squares). Return to pot and add fresh water and pinch of salt. Simmer again for 1-2 hours to ensure very tender.
• Rehydrate the guajillo and ancho chiles in hot water for about 20 minutes, until softened. Drain (reserve 1/2 cup of the soaking water) and blend the chiles with the reserved soaking water into a smooth paste.
• Heat oil in the stockpot over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant (about 30 seconds).
• Stir in the chile paste, oregano, cumin, and cloves. Cook for 1-2 minutes, stirring constantly, to bloom the spices.
• Add the beef broth, cooked tripe, and hominy to the pot. Bring to a boil, then reduce heat and simmer for at least 1 hour, or up to 2 hours, to allow the flavors to meld.
• Season with salt and pepper to taste. Serve hot, garnished with your choice of cilantro, onion, lime wedges, and red pepper flakes.

What You'll Need To Get Started

Ingredients Breakdown

Here is a list of ingredients you'll need:

• Beef tripe: 2 lbs. Honeycomb preferred.
• Water: 1 gallon for cleaning.
• White Vinegar: 1/4 cup for tenderizing
• Salt: 1 tbsp kosher.
• Vegetable Oil: 2 tbsp.
• Onion: 1 large, chopped.
• Garlic: 4 cloves, minced.
• Dried Guajillo Chiles: 4, stemmed and seeded.
• Dried Ancho Chiles: 2, stemmed and seeded.
• Beef Broth: 6 cups.
• Dried Mexican Oregano: 2 tsp.
• Ground Cumin: 1 tsp.
• Ground Cloves: 1/2 tsp.
• Hominy: 1 can (25 oz), drained and rinsed.
• Salt and pepper: to taste.

And optional garnishes: cilantro, onion, lime wedges, crushed red pepper flakes, hot sauce.

Equipment

You will need a large stockpot, blender, tongs, cutting board, and sharp knife.

Alright, let's talk ingredients and equipment for this amazing menudo recipe. honestly, the quality of your ingredients will make or break this dish.

You know? it's like my nan always said, "you can't make a silk purse out of a sow's ear!". she knew a thing or two, that one.

Ingredients for a Soul-Satisfying Menudo

Main Ingredients

Okay, here's what you'll need. Don't panic, it's not as scary as it looks.

• Beef Tripe: 2 lbs (900g) . Make sure it's honeycomb tripe. That’s the good stuff. Look for tripe that is off-white and smells fresh. Avoid anything slimy or discolored. Trust me on this. It's a key part of menudo recipe .
• Water: 1 gallon (3.8L) . For cleaning that tripe.
• White Vinegar: 1/4 cup (60ml) . Trust me. It helps with the...fragrance.
• Kosher Salt: 1 tablespoon (15g) . A must.
• Vegetable Oil: 2 tablespoons (30ml) .
• Onion: 1 large , chopped. About 1 cup/150g.
• Garlic: 4 cloves , minced.
• Guajillo Chiles: 4 dried , stemmed, seeded, and deveined. These give the authentic flavor for an authentic menudo recipe .
• Ancho Chiles: 2 dried , stemmed, seeded, and deveined. Adds depth, you know?
• Beef Broth: 6 cups (1.4L) . Low sodium is best. This is also a great option for beef stew Filipino style , although not the same.
• Mexican Oregano: 2 teaspoons (10g) . Seriously, Mexican oregano is the bomb. If you can’t find it, regular oregano will do in a pinch, but seek it out. You can also add this in beef kaldereta recipe , pork kaldereta recipe .
• Ground Cumin: 1 teaspoon (5g) .
• Ground Cloves: 1/2 teaspoon (2.5g) .
• Hominy: 1 (25 ounce/710g) can , drained and rinsed.
• Salt and pepper: To taste. Obviously.

Seasoning Notes

Spice is life, innit? My friend always makes pork giniling recipe Filipino food .

• Essential spice combinations: Oregano and cumin. That's the base.
• Flavor enhancers and aromatics: Garlic and onions. Can't go wrong. A staple in giniling recipe Filipino food .
• Quick substitution options: If you don't have guajillo chiles, use a good quality chili powder. You can sub those ingredients for pork giniling recipe .

Equipment Needed

Let's be honest, you probably have most of this already.

• Large stockpot or Dutch oven: This is key. You need something big enough to hold all that goodness.
• Blender or food processor: For the chili paste.
• Tongs: For wrangling the tripe.
• Cutting board and sharp knife: You know, for chopping.
• Common household alternatives: If you don't have a blender, you can use a mortar and pestle to grind the chiles. It's more work, but it's authentic, yeah? You can also use this equipment for pork menudo recipe .

So there you have it. the ingredients and equipment you need to make a truly epic menudo recipe easy . don't be intimidated! just follow the steps, and you'll be slurping down a bowl of deliciousness in no time.

This is so much tastier than that bland south african oxtail stew recipe my neighbour makes. and remember, cooking should be fun! so put on some music, grab a beer (or a cuppa, if that's your thing), and get cooking.

You won't be sorry. after you make it, you can even compare with other similar dishes such as pork kaldereta recipe filipino food .

It's truly the best way to eat! this caldereta recipe is pretty good too, it's like a cousin of the caldera recipe .

The Ultimate Menudo Recipe: A Hug in a Bowl

Okay, so you fancy making some menudo recipe ? honestly, it's one of those dishes that feels like a warm hug from your grandma.

It can be a bit of a faff, but trust me, the end result is so worth it. we're talking deep, rich flavors that'll warm you right up.

Plus, a proper menudo recipe filipino version is just the ticket after a night out, if you catch my drift.

Let's dive into my version of this magical potion

Prep Like a Pro: Your Menudo Mission Briefing

First things first, let's get organized, yeah? this is all about the mise en place , darling. it might seem boring, but trust me, it’ll save your sanity later.

Chop your onion, mince your garlic, and get your spices ready. it's kinda like getting your ducks in a row before the real fun starts! for this beef menudo recipe , you really wanna make sure you prep the tripe right.

Safety Note : When handling raw meat like tripe, keep everything super clean to avoid any nasties, yeah?

Menudo Magic: Step-by-Step

Alright, buckle up, buttercup! Here's how to turn humble ingredients into a menudo recipe easy enough for a weeknight... or at least a long Sunday!

1. Clean that Tripe: Rinse the tripe really, really well. Nobody wants funky tripe, right?
2. Simmer Time: Pop the tripe in a pot with water, vinegar, and salt. Simmer for 2- 3 hours until it's tender. Trust me, patience is key!
3. Sauté Time: Heat some oil, then toss in your onion and garlic. Cook until they're golden and smell amazing. Seriously, this is the foundation of flavour.
4. Spice it Up: Add your dried oregano, ground cumin, and ground cloves. Cook for 1- 2 minutes – this wakes up the spices and makes them sing.
5. Broth Boost: Pour in your beef broth and add the cooked tripe and hominy. Bring it all to a boil, then simmer for at least 1 hour , or even longer if you can.
6. Taste Test: Season with salt and pepper to taste. Don't be shy; this is where you make it your own!
7. Serve & Garnish: Ladle into bowls and garnish with chopped cilantro, onion, and a squeeze of lime. Sorted!

Pro Tips for Menudo Mastery

Wanna take your menudo recipe authentic to the next level? Course you do!

• Low and Slow: Honestly, the longer you simmer it, the better it tastes. Think of it as a flavor spa day for your menudo.
• Don't Fear the Heat: A pinch of cayenne pepper will spice up your pork menudo recipe if you are into that.
• Make Ahead Magic: Menudo is actually even better the next day. The flavors just meld together beautifully overnight. It's like a flavour party in your fridge!

Alright, there you have it. my take on a soul-warming menudo recipe . give it a whirl, and let me know what you think! i swear, once you get the hang of it, you'll be making it every chance you get.

This will beat that south african oxtail stew recipe!

Okay, here's that Menudo Recipe notes section, all casual and chatty like we discussed. Ready to make your Soul-Warming Menudo: A Mexican Tradition even better!

Recipe Notes: Let’s Talk Menudo, Honesty...

So, you’ve got the recipe for this amazing menudo recipe now, right? but before you dive in, let's chat about some little things that can make a big difference.

Honestly, these are the things i wish i'd known the first time i tried making it.

Plating Like a Pro (Even if You’re Not)

Okay, let's be real. no one eats with their eyes more than me!. when it comes to serving this menudo recipe authentic , presentation matters.

Think rustic and inviting. ladle that gorgeous stew into a deep bowl. sprinkle on some fresh cilantro. a little diced onion is always a good shout.

And, oh my gosh , don’t forget a wedge of lime. that little squeeze of citrus just wakes everything up! easy menudo recipe , easy menudo recipe

For sides? warm tortillas are a must. trust me on this. they’re perfect for dipping and scooping up every last bit of that flavourful broth.

And if you’re feeling fancy, a dollop of sour cream or a few slices of avocado never hurt anyone. drinks-wise, a cold cerveza (mexican beer) is classic, but a refreshing agua fresca works too.

I personally have used lime juice as a side drink or to enhance the flavor of my beef menudo recipe at home, and it is so good.

Storage Secrets (Because Leftovers Are the Best)

Listen, if you're anything like me, you'll be making a huge batch of this menudo recipe . because leftovers . to keep this pork menudo recipe tasting its best, let it cool completely before popping it in an airtight container in the fridge.

It'll keep for about 3-4 days.

Freezing this bad boy is totally doable. just portion it out into freezer-safe containers, leaving a little room at the top (liquid expands when frozen, you know?).

It’ll keep in the freezer for up to 3 months.

When reheating, gently simmer it on the stovetop until it's heated through. You can also use the microwave, but the stovetop is better for maintaining the flavor and texture.

Twists & Turns

Feel free to swap out ingredients to suit your taste or dietary needs.

Want to cut back on calories? Use leaner cuts of beef and load up on the veggies.

Fancy a bit of a kick? throw in some chopped serrano peppers for extra heat, or a couple of shakes of your favorite hot sauce into the pork giniling recipe filipino food .

Seasonal Swaps? When tomatoes are in season, adding some chopped fresh tomatoes can add to the flavour of the broth.

And if you're looking to swap the pork giniling recipe , the traditional beef stew filipino style is always a great option.

For another version of the filipino dishes, you can follow a traditional kaldereta recipe filipino food such as the beef kaldereta recipe and the pork kaldereta recipe .

Nutrition Bits (In a Nutshell)

Alright, let’s talk nutrition. this menudo recipe is packed with protein, thanks to the beef. it also provides a good source of iron and vitamin b12.

But let’s be real, the nutrient powerhouse is its collagen content!. a good south african oxtail stew recipe and caldereta recipe have similar nutritional properties.

Simplified Nutrition Information: Each serving is roughly around 350 to 450 calories.

Remember, this is just a rough estimate. It will vary depending on portion sizes and specific ingredients you use.

So, there you have it! My personal tips and tricks to make this Menudo recipe even more special. Now go get cooking, and enjoy!