Menudo

Menudo is Mexico's beloved weekend soup: tender tripe slow-simmered in a rich red chile broth with hominy, then finished at the table with onion, oregano, lime, and chilli. It is hearty, deeply flavored, and worth every minute of the slow cook.

Prep time

30 mins

Cook time

180 mins

Total time

210 mins

Servings

4 servings

Calories

380

Ingredients

• 1 kg beef tripe, cleaned and cut into strips
• 1 pig's foot, split (optional)
• 400 g canned hominy, drained
• 4 dried guajillo chillies
• 2 dried ancho chillies
• 1 onion, chopped
• 4 garlic cloves
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt, to taste
• Lime wedges, to serve
• Chopped onion and cilantro, to serve
• Warm corn tortillas, to serve

Instructions

1. Rinse the tripe well, then simmer it in fresh water for 10 minutes and drain to remove any strong smell.
2. Return the tripe to a clean pot with the pig's foot, onion, garlic, and bay leaf, cover with water, and simmer for 2 hours until tender.
3. Toast the dried chillies in a dry pan for 30 seconds, then soak in hot water for 20 minutes.
4. Blend the chillies with a little soaking water and garlic until smooth, then strain into the pot.
5. Add the hominy and oregano, season with salt, and simmer for 30 more minutes.
6. Serve hot with lime wedges, chopped onion, cilantro, and warm tortillas.

Pro tips

• The first quick boil and drain is essential for a clean-tasting broth.
• Simmer gently and patiently — tripe only turns tender with slow, low heat.
• Strain the chile sauce so the broth stays smooth and silky.

Frequently asked questions