Menudo is a traditional Mexican soup that warms the soul and brings families together, often served during weekend breakfasts or special occasions. Known for its rich and comforting flavors, menudo is made with tripe, hominy, and a robust red chile broth, creating a dish that is hearty, satisfying, and deeply rooted in cultural tradition. It’s often garnished with fresh toppings like onion, cilantro, and lime, making it as customizable as it is delicious. This recipe will guide you through creating an authentic and flavorful menudo that’s sure to impress.
Menudo Recipe
Ingredients:
- 2 pounds beef tripe, cleaned and cut into bite-sized pieces
- 1 pound beef feet or shank (optional, for added richness)
- 1 large onion, quartered
- 4 cloves garlic, peeled
- 1 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1 teaspoon black peppercorns
- 2 cups canned or cooked hominy, drained and rinsed
- 5 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 1 teaspoon cumin
- 1 tablespoon vegetable oil
- 6 cups water or beef stock
Garnishes (optional):
- Diced onion
- Chopped cilantro
- Lime wedges
- Crushed red pepper flakes
- Warm corn tortillas
Instructions:
- Prepare the Broth:
- In a large pot, combine the tripe, beef feet (if using), onion, garlic, oregano, salt, and peppercorns. Add enough water to cover the ingredients.
- Bring to a boil, then reduce to a simmer. Cook for 2–3 hours, or until the tripe is tender and the broth is flavorful. Skim any foam or impurities that rise to the top.
- Prepare the Chile Sauce:
- While the broth simmers, toast the guajillo and ancho chiles in a dry skillet over medium heat until fragrant, about 30 seconds on each side. Be careful not to burn them.
- Transfer the chiles to a bowl and cover with hot water. Let them soak for 15 minutes, or until softened.
- Blend the softened chiles with cumin, a garlic clove, and about 1 cup of the soaking liquid until smooth. Strain the sauce through a fine mesh sieve to remove any solids.
- Combine and Simmer:
- Once the tripe is tender, remove the beef feet (if used) from the pot, and discard the bones, reserving any meat. Add the hominy and chile sauce to the pot, stirring to combine.
- Let the soup simmer for an additional 30–45 minutes to meld the flavors. Adjust seasoning with more salt if needed.
- Serve:
- Ladle the menudo into bowls and garnish with diced onion, cilantro, and a squeeze of lime juice. Serve with warm corn tortillas on the side for dipping.
Menudo is best enjoyed fresh but also tastes even better the next day as the flavors deepen. This hearty soup is not only a meal but a celebration of tradition and community.
