Serves 6, with 30 minutes of preparation and 180 minutes of slow cooking, Menudo delivers a deeply flavorful Mexican soup made from tender beef tripe, rich red chili broth, and hearty hominy. The long simmering time transforms the ingredients into a comforting, collagen-rich meal perfect for family gatherings or weekend cooking. It can be stored for up to 4 days in the refrigerator or frozen for 2 months, allowing the flavors to deepen beautifully over time. Best served hot with lime wedges, fresh cilantro, and warm tortillas for an authentic Mexican experience.
Traditional Mexican Menudo – A Hearty Celebration of Flavors
Slow-simmered tripe soup with hominy, chili, and the essence of Mexican tradition
When the aroma of slow-cooked beef tripe, chili, and garlic fills the air, it’s clear that Menudo is on the stove — a dish that transcends generations and unites families around a steaming pot. This rich and comforting Mexican soup is deeply rooted in cultural heritage, often prepared for Sunday gatherings, festive occasions, or as the ultimate cure for late-night indulgence. Each spoonful carries the soul of Mexican home cooking — earthy, spicy, and undeniably authentic.
At its heart, Menudo is more than a soup. It’s a ritual. Beef tripe is simmered for hours until tender, transforming into a silky, flavorful base enriched with hominy, aromatic spices, and dried chilies that give the broth its signature red hue. The texture is as captivating as the flavor — the chewy bite of tripe balanced by the hearty grains of hominy, surrounded by a broth that’s both fiery and full-bodied.
The flavor profile of Menudo is a dance between warmth and depth: chili brings smokiness, garlic adds aromatic comfort, and oregano layers in herbal freshness. A squeeze of lime cuts through the richness, while fresh cilantro and onion add brightness at the very last moment.
The origins and cultural roots of Menudo
Menudo has humble beginnings, born out of resourcefulness and communal tradition. Its story traces back to rural Mexico, where cooks made use of every part of the animal, creating a dish that celebrated thrift and patience. Over time, it evolved into a symbol of togetherness — served at weddings, fiestas, and even after long nights of celebration. Today, it remains one of Mexico’s most cherished comfort foods, representing family, resilience, and heritage.
Regional variations abound. In northern Mexico, you’ll find a red Menudo (Menudo Rojo) rich with guajillo chilies, while in central regions, white Menudo (Menudo Blanco) offers a milder, broth-based version. Some regions add pig’s feet for collagen and depth, others enhance it with spicy chilies or corn masa dumplings for a heartier twist.
Why you’ll love this recipe
- Deep, layered flavors from long, slow cooking.
- Authentic Mexican comfort in every spoonful.
- Perfect for gatherings and family celebrations.
- Rich in texture, with tender tripe and chewy hominy.
- Customizable spice level — from gentle warmth to bold heat.
Key ingredients and how they work together
Each element in Menudo plays a crucial role:
- Beef tripe gives the soup its signature chew and collagen-rich depth.
- Hominy (processed corn) provides heartiness and mild sweetness that balances spice.
- Dried chilies (guajillo, ancho) build color and warmth without overwhelming heat.
- Garlic and onion anchor the broth with aromatic complexity.
- Mexican oregano and cumin create earthy undertones that tie everything together.
- Lime and cilantro finish the dish with freshness and vibrancy.
The magic lies in patience — simmering for hours until the broth becomes silky and every bite carries a hint of smoky spice.
Storage and make-ahead tips
Menudo actually improves with time. The longer it rests, the more the flavors meld into a cohesive depth of taste.
- Store in an airtight container in the refrigerator for up to 3–4 days.
- Reheat gently over low heat to preserve the tripe’s tenderness.
- It also freezes well — just cool completely and store for up to 2 months.
Related recipes to explore
If you love rich and comforting dishes with a hint of spice and tradition, you might also enjoy exploring Mexican-inspired desserts that provide a sweet finish after a hearty soup like Menudo.
Try our Creamy Coconut Cardamom Rice Pudding – Exotic Comfort Dessert — a delicate and aromatic dessert that beautifully balances the boldness of Menudo with gentle sweetness and tropical warmth.
Creative variations to try
- Menudo Verde: a vibrant green version made with tomatillos, cilantro, and jalapeños for a fresh herbal kick.
- Spicy Menudo Rojo: add extra guajillo or pasilla chilies for more heat and a deep crimson broth.
- Menudo Blanco: skip the chilies for a lighter, broth-forward flavor.
- Vegetarian-style Menudo: replace tripe with mushrooms or jackfruit for a plant-based adaptation that keeps the same bold essence.
Sensory experience and serving suggestions
Menudo is best served hot, with accompaniments that highlight its textures and balance its spice:
- Warm corn tortillas for dipping into the rich broth.
- Finely chopped onion and cilantro sprinkled on top for freshness.
- A wedge of lime squeezed just before eating for brightness.
- For heat lovers, a side of crushed red chili flakes or jalapeños adds an extra kick.
A steaming bowl of Menudo feels like both a meal and a story — one that connects past and present, comfort and celebration. The scent alone can transport you straight to a Mexican kitchen on a Sunday morning, surrounded by laughter, warmth, and a pot simmering with time-honored tradition.
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- Rinse the beef tripe thoroughly under cold water, then place it in a large pot and cover with fresh water. Bring to a boil for 10 minutes to remove impurities. Drain and rinse again.
- Refill the pot with clean water (3 l / 12 cups), add the tripe, bay leaves, and a pinch of salt. Simmer gently over low heat for about 150 minutes, until the tripe becomes tender.
- While the tripe cooks, prepare the chili base: blend guajillo and ancho chilies with garlic, onion, oregano, and cumin until smooth. Add a little broth to loosen the mixture.
- Strain the chili paste into the pot with the tripe and continue cooking for another 30 minutes, allowing the flavors to combine and the broth to turn a deep red.
- Add hominy, salt, and pepper, then simmer for an additional 10 minutes until all ingredients are well incorporated.
- Taste and adjust seasoning.
- Serve hot, garnished with fresh cilantro and a squeeze of lime.
- Accompany with warm corn tortillas if desired.
FAQ questionHow long does authentic Menudo need to cook?
Traditional Menudo needs about 3 hours of gentle simmering to reach the right texture and depth of flavor. The long cooking time is mainly for the beef tripe, which must become tender, silky, and without any strong smell. Rushing this step results in chewy tripe and a flat broth. A good rule: cook the tripe first until soft, then add the chili sauce and hominy in the last part of cooking so it doesn’t break apart. Slow cooking also lets the chilies, garlic, oregano, and cumin blend into a balanced, rich broth.
FAQ questionCan Menudo be made ahead of time?
Yes, and it actually becomes better the next day. Once cooked, let Menudo cool and store it in the refrigerator for 3–4 days. The flavors continue to develop and the broth becomes even more intense. When reheating, warm it slowly over low heat and add a splash of water or broth if it thickened. Menudo also freezes well for up to 2 months, making it ideal for weekend batch cooking. Add fresh cilantro, onion, and lime only when serving, not before storing.
FAQ questionWhat kind of tripe is best for Menudo?
The most commonly used cut is honeycomb tripe because it becomes tender and absorbs flavors well. Some cooks also combine it with book tripe or blanket tripe for texture variety. What matters most is proper cleaning: rinse several times, trim any tough parts, and parboil briefly before the long simmer. Clean tripe means a clean-tasting broth — the foundation of good Menudo.
FAQ questionIs Menudo spicy and how can I adjust the heat?
Authentic Mexican Menudo is warm and aromatic, not always very spicy. The heat level depends on the type and amount of dried chilies used. Using guajillo and ancho gives a deep red color and mild-to-medium heat. For a spicier version, add chile de árbol or keep some chili seeds in. For a milder version, strain the chili sauce very well and add more broth or hominy to balance the flavor. Serving it with lime, onion, and oregano also helps control the intensity.
FAQ questionWhat do you serve with Menudo?
Menudo is usually served very hot with small bowls of chopped white onion, cilantro, dried Mexican oregano, lime wedges, and crushed chili. On the side, most people enjoy corn tortillas or bolillo bread to dip into the broth. This setup allows everyone to customize their bowl — more acidity, more heat, or extra freshness. For a complete Mexican meal, it’s common to end with a creamy dessert like arroz con leche or coconut rice pudding to balance the spice.
FAQ questionCan I make Menudo gluten-free?
Yes. The base soup — tripe, hominy, chilies, garlic, onion, spices — is naturally gluten-free. Gluten is introduced only if you serve Menudo with flour tortillas or if your hominy is not certified gluten-free. To keep it safe, serve with corn tortillas, use certified gluten-free hominy, and avoid commercial broths or seasonings that contain wheat. That way, Menudo stays true to the original but suitable for gluten-sensitive guests.
FAQ questionWhy is Menudo often eaten after celebrations?
Because of its rich broth, collagen from tripe, chilies, and salt, Menudo is known in Mexican households as a reviving, restorative soup. The long-simmered stock helps rehydrate, the chili stimulates circulation, and the warm, savory bowl is gentle on the stomach. That’s why it’s popular on Sundays, holidays, and after fiestas — it’s both a comfort food and a practical dish for recovery.
Preparing Menudo has always felt like returning to the heart of true Mexican cooking — the kind that takes time, patience, and care. Working with tripe and dried chilies demands precision and a bit of intuition, but the reward is a deeply layered broth that speaks of comfort and tradition. The slow simmer fills the kitchen with warmth, and the final squeeze of lime brings everything to life.
PEKIS – professional chef and recipe developer with over 25 years of experience in cooking and baking, specializing in European and international cuisine.
Menudo stands as one of the most iconic Mexican soups, known for its deep flavor and comforting warmth. The combination of slow-cooked tripe, rich red chili broth, and soft hominy creates a texture and aroma that feels both rustic and celebratory. Each bowl tells a story of time, patience, and tradition, carrying with it generations of culinary heritage that have shaped family kitchens across Mexico.
The beauty of Menudo lies in its balance of spice, acidity, and heartiness. The mild heat of guajillo chilies and the brightness of fresh lime blend into a broth that awakens every sense. Whether served at festive gatherings or quiet Sunday lunches, this dish brings people together through its honest, soulful character. Its long preparation is not a chore but a ritual — a reminder that good food is worth waiting for.
Versatility makes Menudo even more special. It can be stored, reheated, or frozen without losing its quality, and the flavor deepens each time it’s warmed. A simple addition of cilantro or onion can change the mood of the bowl, offering freshness with every serving. For many, Menudo isn’t just a soup; it’s a connection to home, family, and cultural identity.
In every spoonful, there’s the richness of beef tripe, the sweetness of corn, and the warmth of Mexican spices that linger long after the meal ends. It’s a dish that celebrates authenticity, care, and the simple pleasure of sharing food with others — the true essence of comfort in Mexican cuisine.
Allergens present in the recipe:
- Gluten – may be present if served with flour tortillas.
- None of the main allergens are present in the soup itself.
Tips to remove allergens and gluten:
- Replace flour tortillas with corn tortillas (naturally gluten-free).
- Always check packaged hominy for gluten-free certification.
- Vitamin B12 – 2.4 µg – supports red blood cell production and energy metabolism.
- Iron – 3.1 mg – contributes to oxygen transport in the blood.
- Zinc – 4.5 mg – strengthens immune function and supports cell regeneration.
- Magnesium – 30 mg – aids in muscle relaxation and energy production.
- Potassium – 480 mg – helps regulate fluid balance and heart function.
- Calcium – 40 mg – supports bone density and nerve function.
- Capsaicin – 0.6 mg – found in chilies, supports metabolism and circulation.
- Carotenoids – 1.2 mg – provide anti-inflammatory and immune-boosting effects.
- Vitamin C – 9 mg – contributes to collagen synthesis and cellular protection.
- Polyphenols – 0.8 mg – protect cells from oxidative stress and aging.
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