"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."


servings 296 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • 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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  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 s...

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 le...

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 repl...

This recipe can be 5 stars, with a few other changes in addition to the others. I added 1T salt, 1/2T black pepper, 1T oregano, and 2T regular chili powder, and simmered for 2 hours. Add onion...

I followed the advice of boiling the tripe and then replacing the water and it really made a HUGE difference in reducing the smell. I did add more chili powder than called for and I put oregano...

this was really good. no complaints

Add some oregano and you'll find that this really opens up the flavors of the tripe and all the other seasonings. The tripe is much better if it is cooked slowly for several hours.

i like to add knorr tomato boullion, garlic, and pigs feet to mine. the longer you cook the better. good basic recipe. really good comfort food on cold drizzly nights and even better for hang...

You leave out one of the most important steps...CLEAN the tripe well!! How it tastes depends a LOT on how well u clean the tripe. Also, I'm more fond of yellow hominy than white, and another im...