A traditional Mexican soup made with beef stomach (tripe) or beef leg, prepared with a white broth, hominy, herbs, and spices, topped with chopped onion and cilantro.

Menudo

In a large pot, combine the beef tripe, beef leg, water, onion, garlic, salt, and pepper. Bring to a boil over medium-high heat.

Prepare the Broth

Once boiling, reduce the heat to low and cover. Let it simmer for about 2 to 3 hours or until the tripe is tender.

Simmer

Once the tripe is tender, add the hominy, oregano, thyme, and chili powder. Stir well and continue to simmer for another 30 minutes.

Add Hominy and Spices

Taste the soup and adjust seasoning with additional salt and pepper if needed.

Adjust Seasoning

Ladle the menudo into bowls and top with chopped onion, cilantro, and serve with lime wedges on the side.

Serve

Beef tripe (cleaned and cut into strips)

Beef leg meat (cut into chunks)