ksalinas 0

"This dish depends on how much of each ingredient you put in it. It just depends on how much you wish to make. This dish takes a while to prepare and to cook but it is worth it. The spices are always according to how hot or spicy you like your food. It tastes better on the second day. If you want to make more, increase the ingredients. If you want less, decrease the ingredients. I learned this on my own and my husband, who is Mexican, loves it. It will please the most avid Mexican food lover."

Ingredients {{adjustedServings}} servings 296 cals

Serving size has been adjusted!

Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 19.6 g
  • 39%
  • Cholesterol:
  • 158 mg
  • 53%
  • Sodium:
  • 632 mg
  • 25%

Based on a 2,000 calorie diet

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  1. In a 16 quart pot combine the tripe and the onions. Add water until pot is about 3/4 full. Cover and cook on low heat for about 2 hours, or until the tripe is tender. Add the hominy, chili powder, and salt and pepper to taste. Cover and cook for another 45 minutes to one hour to incorporate the flavors. Serve with fresh onions, corn tortillas and lemon if desired.
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Reviews 13

  1. 20 Ratings


This is a great recipe. I am Mexican and would only like to improve this recipe a little. Here goes. First the tripe, before boiling we usually remove all the fat and bring to a boil very very slowly about 4hrs for the same serving as this recipe calls for. For the chili two or three dried red chili peppers are placed in a blender with some of the broth from the tripe and onions, pinch of salt and blend away. This is then mixed with the tripe simer a little longer and serve with the trimings. My MoM showed me this and friends and my family can't get enough.


This recipe is pretty basic. The 1st thing I learned about menudo from my mom was "throw" the tripe (always honeycomb tripe) into the sink, cover with water, put in a lot of sliced lemon and let it soak for at least an hour. The 2nd was to use lots of garlic. I generally buy, from a Mexican market, 9-10lbs of the honeycomb, 2 patas (beef feet) cut into pieces and use about 4 heads of garlic - the cloves peeled & sliced into lengthwise slivers. The lemon gets discarded, the tripe (unrinsed) cut into small pieces, put into my trusty 16qt pot, along with the beef feet and about 1 to 1 1/2 chopped onions. I also put in some chopped green pepper - a bit of bell and poblano - - about the equivalent of half a bell pepper. After it comes to a boil, I change it to simmer and do NOT dump the cooking water. When a lot of fat has accumulated, I skim it off, using the fat skimmer and then add the oregano, salt 'n pepper. After a couple hours, in goes goes the hominy. It continues simmering for a couple more hours, or until it's nice 'n tender and not rubbery. I grew up accustomed to "white" menudo and did make the red menudo once - not again. We prefer the white. I will add crushed red pepper flakes to my bowl, however! And sometimes some salsa. (that does not equate to red menudo in my mind!)


adding on to your recipe, at the beginning boil the tripe only to clean and remove excess fat that first leaves the tripe and will also remove the smelly scent it sometimes comes with, than replace new water,salt, add a whole onion, 5 bay leaves, and a whole garlic head (don't remove the skin, leave it whole so it stays together) small size, we don't use pepper in ours, continue to cook, with the chili powder and hominy just towards the end, and truly delicious even non-lovers will eat this soup. Guaranteed to make a lover out of this soup! It's rarely cooked this way and a family secret in my dad's family. Try it and see for yourself....