Menudo Recipe
Make Menudo Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tripe & Organ Meats
Broth & Aromatics
Red Chile Sauce
Hominy & Finishes
Method
Tripe & Organ Meats
- 1
Rinse and prep
Rinse the tripe thoroughly under cold water. Trim any excess fat. If not pre-cleaned, rub with coarse salt and rinse until water runs clearer. Cut tripe into 1–1.5 inch strips. If using beef feet/trotters, rinse and chop into large pieces.
- 2
Parboil to clean
Place tripe and feet in a large pot and cover with cold water. Bring to a rapid boil and boil 10 minutes. Drain and discard the boiling water. Rinse the tripe and feet well to remove impurities and grit.
Broth & Aromatics
- 3
Simmer tripe
Return the cleaned tripe and feet to the pot. Add 6 cups fresh water, quartered onion, 4 smashed garlic cloves, bay leaves, and peppercorns. Bring to a gentle simmer, reduce heat to low, skim any foam that rises, and simmer partially covered until tripe is very tender, about 2 to 3 hours (depending on thickness). Check occasionally and add more water if needed to keep meat submerged.
- 4
Season the broth
After about 1.5–2 hours, taste the broth and add 2 tsp salt (adjust later). Continue simmering until the tripe yields easily to a fork. Remove bay leaves.
Red Chile Sauce
- 5
Toast chilies
Heat a dry skillet over medium heat. Toast the guajillo and ancho chilies for 20–40 seconds per side — just until fragrant and slightly soft, not charred. Remove from heat.
- 6
Soak chilies
Place toasted chilies in a bowl and cover with hot water. Let soak 15–20 minutes until soft. Reserve 1/4 cup of the soaking liquid.
- 7
Blend sauce
In a blender, combine soaked chilies (discard stems/seeds beforehand), 2 garlic cloves, 1/2 small onion, reserved soaking liquid, 1 tsp dried oregano, 1/2 tsp cumin and 1 tsp salt. Blend until very smooth, adding up to 1/2 cup broth if needed to achieve a pourable consistency.
- 8
Cook the chile sauce
Heat 1 tbsp vegetable oil in a skillet over medium heat. Pour the blended chile mixture through a fine sieve into the skillet (this removes coarse bits). Cook, stirring, 5–8 minutes until the sauce deepens in color and loses its raw edge. If sauce is too thick, thin with up to 1/2 cup broth.
- 9
Incorporate into stew
Stir the cooked chile sauce into the pot with simmering tripe. Add drained hominy now or after additional simmer (see next section). Bring the stew back to a gentle simmer and cook 30–45 minutes so the flavors meld. Taste and adjust salt.
Hominy & Finishes
- 10
Add hominy
If not already added, stir in the canned hominy and simmer 20–30 minutes until hominy is heated through and tender and the broth is flavorful. If broth is too thin, simmer uncovered to reduce slightly; if too thick, add water or broth 1/2 cup at a time.
- 11
Final seasoning
Taste and adjust salt, oregano, and heat (add crushed red pepper if desired). Remove from heat and let rest 10 minutes for flavors to settle.
- 12
Serve
Ladle menudo into bowls. Offer garnishes of chopped white onion, chopped cilantro, a sprinkle of dried oregano, crushed red pepper (optional), and lime wedges. Serve with warm corn tortillas or bolillos.