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Menudo Recipe

Name: Lina's Filipino Marketplaces Menudo Recipe
Cook time: 4 h
Total time: 4 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 kg dried beef tripe (honeycomb or blanket), cleaned; 500 g pork shoulder or pork leg, bone-in, cut into large chunks; 2 pieces pig's feet (optional, for gelatinous texture), cleaned and halved; 1 large white onion, halved; 5 pieces garlic cloves, smashed; 3 pieces bay leaves; 1 tbs whole black peppercorns; 3 tsp salt; 4 l water; 5 pieces dried guajillo chiles, stemmed and seeded; 2 pieces dried ancho chiles, stemmed and seeded; 1 medium tomato, quartered; 1 small white onion, roughly chopped; 3 pieces garlic cloves; 2 tbs vegetable oil; 1 tsp ground cumin; 1 tsp dried oregano (preferably Mexican); 1 tsp white vinegar or apple cider vinegar; 1 tsp salt; 1 cup chile cooking water (reserved); 2 cups dried hominy (posole), soaked and cooked OR canned hominy, drained; 1 medium white onion, finely chopped; 0.5 cups fresh cilantro, chopped; 4 pieces fresh lime wedges; 0.5 tsp dried oregano (for serving); 0.5 tsp crushed red pepper or dried chile flakes (optional)

Inspired by Lina's Filipino Marketplace

Time4h

Serves6

Make Menudo Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pork & Tripe

2.2 lb (1 kg) dried beef tripe (honeycomb or blanket), cleaned

1 1/8 lb (500 g) pork shoulder or pork leg, bone-in, cut into large chunks

2 pieces pig's feet (optional, for gelatinous texture), cleaned and halved

Broth Base & Aromatics

1 large white onion, halved

5 pieces garlic cloves, smashed

3 pieces bay leaves

1 tbs whole black peppercorns

3 tsp Celtic sea salt

16.9 cup (4 l) water

Chiles & Sauce

5 pieces dried guajillo chiles, stemmed and seeded

2 pieces dried ancho chiles, stemmed and seeded

1 medium tomato, quartered

1 small white onion, roughly chopped

3 pieces Garlic cloves

2 tbs Tuscany sunflower oil

1 tsp Ground cumin

1 tsp dried oregano (preferably Mexican)

1 tsp white vinegar or apple cider vinegar

1 tsp Celtic sea salt

1 cup chile cooking water (reserved)

Finishing & Garnish

2 cups dried hominy (posole), soaked and cooked OR canned hominy, drained

1 medium white onion, finely chopped

1/2 cups Fresh cilantro, chopped

4 pieces fresh lime wedges

1/2 tsp dried oregano (for serving)

1/2 tsp crushed red pepper or dried chile flakes (optional)

Method

Pork & Tripe Preparation

Clean Tripe

Rinse the tripe thoroughly under cold running water. Trim any excess fat. Rub with coarse salt and a splash of vinegar, then rinse again until water runs clear. Cut tripe into 1.5–2 inch (4–5 cm) strips or bite-sized pieces.

Parboil to remove impurities

Place the tripe and pig's feet (if using) in a large stockpot and cover with cold water. Bring to a rolling boil for 10 minutes. Drain and discard the water. Rinse pot and meat to remove scum. This step reduces strong odors and impurities.

Simmer Pork & Tripe

Return the parboiled tripe, pig's feet and raw pork chunks to the clean pot. Add 4 liters of fresh water, halved onion, smashed garlic, bay leaves and whole peppercorns. Bring to a gentle boil, then reduce heat to maintain a low simmer. Skim any foam that rises during the first 20–30 minutes. Partially cover and simmer for 2 to 3 hours, or until tripe is tender but slightly chewy and pork is fork-tender. Add salt (3 tsp) gradually during simmering and adjust later to taste.

Chile Sauce

Prepare chiles

Remove stems and seeds from guajillo and ancho chiles. Wipe chiles with a damp towel to remove dust. Tear into pieces.

Toast chiles and tomatoes (optional)

In a dry skillet over medium heat, toast the chile pieces for 20–30 seconds per side until fragrant (do not burn). Lightly char the tomato quarters and the small chopped onion on the same skillet or directly over a gas flame until slightly blackened; this deepens flavor.

Rehydrate chiles

Place toasted chile pieces in a bowl and cover with very hot (not boiling) water. Let soak 15–20 minutes until softened. Reserve 1 cup of the chile soaking liquid, straining out any grit, and keep warm.

Blend sauce

Drain chiles (reserve soaking liquid). In a blender add softened chiles, charred tomato, chopped onion, 3 garlic cloves, cumin, oregano and 1 tsp salt. Add about 1/2 cup of the reserved chile soaking liquid to help blend. Puree until smooth. If the mixture is very thick, add additional reserved soaking liquid gradually to reach a smooth saucy consistency (about 3/4–1 cup total).

Fry sauce

Heat 2 tbs oil in a skillet over medium heat. Carefully pour the blended chile sauce through a fine-mesh sieve into the skillet (use a spoon to help press sauce through). Fry sauce for 5–8 minutes, stirring frequently, until it darkens slightly and the raw taste cooks off. Stir in 1 tsp vinegar. Taste and adjust salt.

Combine & Finish

Add hominy

If using dried hominy, ensure it has been soaked and fully cooked beforehand (this recipe assumes prepared hominy). Add 2 cups of cooked or drained canned hominy to the simmering pot with the tripe and pork during the last 30–40 minutes of cooking so it soaks up flavor and becomes tender.

Incorporate chile sauce

Stir the fried chile sauce into the pot with the simmering meats and hominy. Start with half the sauce, stir, simmer 10–15 minutes and taste. Add more sauce until you reach a balanced red color and desired heat level. Simmer for another 15–30 minutes, allowing flavors to meld. Adjust salt to taste.

Final texture & rest

If broth is too thin, simmer uncovered to reduce slightly. If too thick, add up to 1–2 cups hot water or reserved chile soaking liquid. Turn off heat and let the menudo rest 10 minutes before serving to let flavors settle.

Serve & Garnish

Ladle menudo into bowls. Garnish each bowl with chopped white onion, chopped cilantro, a lime wedge, a pinch of dried oregano and optional crushed red pepper. Serve with warm corn tortillas or bolillos on the side. Provide extra lime wedges and chopped onion at the table so diners can adjust brightness and heat.