Authentic Mexican Menudo Recipe

I absolutely adore this menudo recipe because it brings the authentic taste of home right into my kitchen, with all its rich, comforting flavors and spicy warmth. Plus, the process of making it is like a culinary adventure that culminates in a deliciously satisfying meal perfect for sharing with friends and family, complete with endless customization options!

I have a passion for making real dishes that embody the true flavors and character of their origins. My homemade authentic Mexican menudo is one such dish.

Made with tender beef tripe and beef feet, simmered for hours with plenty of aromatic onions, garlic, and spices (think Mexican oregano and guajillo chiles), this dish is not only labor-intensive but also steeped in culinary tradition. The hominy and garnishes (fresh cilantro, lime) that accompany this soup are just as traditional and likewise full of flavor.

Ingredients

• Beef tripe: High in protein, low in fat.

  Provides essential B vitamins.

• Beef feet/knuckles: Rich in collagen, supports joint health, adds richness.
• Dried guajillo chilies: Mild heat, earthy flavor.

  Provides vitamin A.

• Dried ancho chilies: Sweet and smoky flavor.

  Rich in antioxidants.

• Hominy: Corn-based, high in fiber, excellent carbohydrate source.
• Mexican oregano: Aromatic herb, adds depth.

  Rich in antioxidants.

• Lime: Refreshing and tangy, high in vitamin C.

  Enhances flavor.

Ingredient Quantities

• 3 pounds beef tripe, cleaned and cut into small pieces
• 2 pounds beef feet or knuckles, cut into pieces
• 1 large onion, chopped
• 5 garlic cloves, minced
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 bay leaves
• 2 tablespoons dried Mexican oregano
• 10 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 1 tablespoon vegetable oil
• 1 large can (about 25 oz) hominy, drained and rinsed
• 1 lime, cut into wedges
• Fresh cilantro, chopped, for garnish (optional)
• Chopped white onion, for garnish (optional)
• Crushed red pepper flakes, for serving (optional)
• Chopped fresh jalapeños, for serving (optional)

Instructions

1. Clean the beef tripe very well with cold water and place it in a large pot along with the beef feet or knuckles. Cover with water, bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Drain and rinse the meats to remove any and all impurities.

2. Place the tripe and beef feet back into the pot and pour in enough water to cover them. Then, add a chopped onion, a head of garlic minced, salt, black pepper, and bay leaves. Allow the mixture to come to a gentle simmer and keep it there for about 2 to 3 hours.

3. As the meats cook, get the chili sauce ready. Place a skillet over medium heat and add the guajillo and ancho chilies. Toast them lightly on each side until they are just fragrant, taking care not to singe them.

4. Move the roasted chiles to a heatproof bowl, and pour in enough boiling water to cover them. Allow the chiles to rehydrate for about 15 minutes, or until they have returned to a somewhat plump condition.

5. Remove the water from the chilies and put the chilies in a blender. Pour in just a bit of the soaking water and blend until the result is a smooth sauce.

6. Pour in the vegetable oil into a saucepan and set over a medium flame. Pour in the chili paste and let it bubble gently for about 5 minutes, stirring constantly.

7. When the meats are tender, put the chili paste into the pot with the dried Mexican oregano. Season it properly. If you need to, add more salt.

8. Add the hominy that has been drained and rinsed, and then continue to simmer for another 30 minutes so that the flavors can meld together.

9. Before serving, take out the bay leaves. Serve the menudo into bowls.

10. Menudo is served piping hot, with garnishments of lime, fresh cilantro, and finely chopped white onion. Concomitantly, you’ll want some accoutrements on hand to appease a spectrum of tastes. Your guests should feel free to customize their bowls with whatever additional toppings please them: crushed red pepper, hot sauce, or finely chopped jalapeños, for instance.

Equipment Needed

1. Large pot
2. Skillet
3. Heatproof bowl
4. Blender
5. Saucepan
6. Cutting board
7. Knife
8. Measuring spoons
9. Wooden spoon or spatula
10. Tongs
11. Ladle
12. Serving bowls

FAQ

• What is the best way to clean tripe for menudo?Soak the tripe for about 30 minutes in a combination of water and vinegar and then rinse it well with cold water. After this, cut the tripe into pieces.
• Can I use another type of chili if I cannot find guajillo or ancho chilies?You can substitute other mild, dried chilies for guajillo or ancho chilies, but it might change the flavor of the dish slightly.
• How long should menudo cook?For about 3-4 hours, or until the tripe becomes tender, Menudos should be always simmering.
• Is it possible to make menudo in advance?Indeed, menudo can be prepared a day ahead of time and reheated, which enables the flavors to intensify. It might even taste better the next day.
• Do I need to toast the chilies before using them?Optional, but nice: Toast the chilies before rehydrating them. This enhances their flavor. To toast, use a dry skillet and toss the chilies lightly in it for 2 to 3 minutes.
• Can this recipe be adapted for a slow cooker?Indeed, you can prepare menudo using a slow cooking device set on low for roughly 8-10 hours, following an initial step that requires blanching the tripe and boiling the chiles. Note, too, that some slower forms of cooking for this dish extend beyond 10 hours, whereas quicker cooking (pressure cooking) for it can be done in as little as 1 hour.
• What are common sides and toppings for menudo?Lime wedges, chopped cilantro, diced onion, crushed red pepper, and chopped jalapeños are often served with menudo.

Substitutions and Variations

Beef tripe: For a different texture, use pork belly, but the flavor will be different.
Beef feet or knuckles: Use pig’s feet as an alternative to maintain a rich, gelatinous broth.
New Mexico chilies: Use these in place of guajillo chilies if you want a tamer-flavored dish.
Chili ancho: A pasilla chili can serve as a replacement, yielding a slightly smokier flavor.
If you cannot find Mexican oregano, Italian oregano is a good substitute, though it will not pack the same citrus punch.

Pro Tips

1. Proper Cleaning Ensure thorough cleaning of the tripe by soaking it in cold water with a bit of vinegar or lemon juice. This helps remove any lingering odors and impurities before cooking.

2. Advanced Chili Preparation To intensify the flavor of the chili sauce, consider dry-toasting the chilies on a low flame until they change color slightly. This will deepen their flavor before soaking and blending them.

3. Simmering Technique Skim off any foam or impurities that rise to the top while simmering the tripe and beef feet to ensure a clearer broth.

4. Balancing Flavors Taste the broth before adding the chile paste to adjust the seasoning balance. Adding a small amount of sugar can also help balance the flavors if the chili sauce is too acidic.

5. Resting Period For enhanced flavor, let the menudo sit for a few hours or refrigerate overnight after cooking. Reheating it the next day often results in a richer taste as the ingredients have more time to meld together.