Recipe

Luxurious Menudo Recipe

A cozy, slow-simmered Mexican menudo with tender tripe, a deep chile broth, and a bright lime finish. Zesty, tangy, and absolutely worth the pot.

By Matt Campbell

•

4.8

A steaming bowl of red menudo with honeycomb tripe, hominy, and cilantro on top, with lime wedges and diced onion on the side

Jump to Recipe

Menudo is one of those dishes that feels like a warm hug and a wake-up call at the same time. You get that slow-cooked, savory depth from a chile-rich broth, the comforting pop of hominy, and then the finish: lime, onion, cilantro, and oregano that make the whole bowl taste brighter, fresher, and kind of addictive.

This version leans luxurious without getting precious. The trick is a two-step approach: clean the tripe well, then build a broth that tastes like it has been simmering all day because it has. We keep it zesty and tangy on purpose, with a chile puree that has a little bite and enough acidity to make each spoonful feel lively.

A stockpot on a stove with red chile broth simmering gently

Why It Works

Deep, clean chile flavor from toasted dried chiles blended into a smooth sauce, then simmered until it tastes rounded and rich.
Tender tripe, not chewy thanks to an initial blanch and a long, gentle simmer. Low and slow wins here.
Zesty, tangy finish with lime at the table and a touch of vinegar in the broth to keep everything bright.
Hominy done right: added after the broth is established so it stays plump and does not get mushy.
Custom heat: you control spice with arbol chiles and your garnish choices.

Pairs Well With

Mexican Rice
Charro Beans
Homemade Corn Tortillas
Agua de Jamaica

Storage Tips

Menudo gets better overnight. The broth mellows, the chiles settle in, and suddenly your leftovers taste like you knew what you were doing all along.

Refrigerator

Cool completely, then store in airtight containers for up to 4 days (best quality in the first 3 to 4 days).
If possible, store garnishes separately (onion, cilantro, lime, oregano) so they stay fresh and snappy.

Freezer

Freeze menudo (broth, tripe, and hominy) for up to 2 months for best quality.
Leave a little headspace for expansion. Thaw overnight in the fridge.

Reheating

Warm gently on the stove over medium-low until hot. Add a splash of water or broth if it has thickened.
Taste before serving and re-brighten with fresh lime and a pinch of salt.

Common Questions

Does menudo have to be spicy?

Nope. The dried guajillo and ancho chiles bring color and flavor more than raw heat. The spice usually comes from arbol chiles and the salsa you add at the table. Start mild, then let everyone choose their own adventure.

How do I make sure the tripe is not rubbery?

Two things: clean and blanch, then simmer gently. A hard boil can tighten it up. Keep it at a steady simmer until it turns tender, usually 2.5 to 3.5 hours depending on the cut.

What is the best hominy for menudo?

Canned hominy is the weeknight hero here. Look for white hominy, drained and rinsed. If you use dried posole, cook it separately until tender first, then add it in.

Why add vinegar to the broth?

A small amount helps the broth taste brighter and cleaner. It is not meant to taste like pickle soup. Think of it as the same job lemon does in chicken soup: it wakes everything up.

Can I make this in a slow cooker?

Yes. Blanch the tripe and make the chile sauce on the stove, then cook on low for 6 to 8 hours. Add hominy for the last 60 to 90 minutes so it stays plump.

What should I serve with menudo?

Warm corn tortillas, a simple rice, and lots of crunchy garnishes. And if you are feeling extra, set out radishes and sliced jalapeños for bite.

Do I need to deep-clean tripe?

Most grocery store tripe is pre-cleaned, but it still benefits from a thorough rinse. If it smells strong or looks like it has residue, rinse well, trim anything tough, and do not skip the blanch. That combo keeps the broth tasting clean.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large stockpot or Dutch oven (at least 6 quarts)
Fine-mesh strainer
Blender
Tongs
Cutting board and sharp knife
Small skillet or dry pan for toasting chiles
Medium skillet for frying the chile sauce
Ladle

The first time I made menudo at home, I treated it like some sacred, untouchable restaurant-only thing. Then I realized it is just a pot of patience. Clean the tripe, build a real chile base, and keep tasting like you mean it. Now it is one of my favorite weekend projects because it is both comforting and dramatic in the best way. The house smells incredible, everyone magically wanders into the kitchen, and the first squeeze of lime into that red broth feels like flipping the lights on.

Luxurious Menudo Recipe

(4.8 Reviews)

Prep Time 35 minutes

Cook Time 3 hours 30 minutes

Total Time 4 hours 5 minutes

Servings 8

Ingredients

For the tripe and broth

3 lb beef tripe (honeycomb tripe), cut into 1-inch pieces
1 large white onion, halved (plus more for garnish)
8 cloves garlic, smashed (4 now, 4 later)
2 bay leaves
1 1/2 tbsp kosher salt, plus more to taste
10 to 12 cups water or low-sodium beef broth (a mix is great)
1 tbsp white vinegar (optional but recommended for a bright finish)
2 (25 oz) cans white hominy, drained and rinsed

For the chile sauce (the flavor engine)

6 dried guajillo chiles, stemmed and seeded
3 dried ancho chiles, stemmed and seeded
2 to 4 dried arbol chiles, stemmed (use 2 for mild, 4 for more heat)
1 tsp dried Mexican oregano, plus more for serving
1 1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
1 tbsp tomato paste
2 tbsp neutral oil (avocado, canola)
2 cups hot broth (taken from the pot) or hot water for blending, plus more as needed

For serving (do not skip the crunchy, zesty stuff)

2 limes, cut into wedges
1 cup diced white onion
1 cup chopped cilantro
Sliced radishes (optional, but excellent)
Warm corn tortillas
Salsa or chili oil (optional)

Instructions

Rinse and prep the tripe. Rinse tripe under cool running water. If pieces are large, cut to about 1 inch. Set aside.
Blanch for a cleaner, less funky broth. Add tripe to a large pot and cover with water. Bring to a boil for 10 minutes. Drain and rinse the tripe and pot. This step is a game-changer for clean flavor.
Start the main simmer. Return tripe to the pot. Add 10 to 12 cups water or broth, the halved onion, 4 cloves garlic, bay leaves, and 1 1/2 tbsp kosher salt. Bring to a gentle boil, then reduce to a steady simmer. Cover partially and cook 2 to 2 1/2 hours, stirring occasionally.
Toast the chiles. While the tripe simmers, heat a dry skillet over medium. Toast guajillo, ancho, and arbol chiles for 15 to 30 seconds per side until fragrant. Do not burn them. Transfer to a bowl.
Soften the chiles. Cover toasted chiles with very hot water for 20 minutes. Drain.
Blend the chile sauce until smooth. In a blender, combine softened chiles, remaining 4 cloves garlic, oregano, cumin, black pepper, tomato paste, and 2 cups hot broth (or hot water). Blend until very smooth. If needed, add a splash more liquid to get a pourable sauce.
Strain for that luxurious texture. Pour the blended sauce through a fine-mesh strainer into a bowl, pressing with a spoon. This keeps the broth silky instead of gritty.
Fry the sauce for deeper flavor. Heat 2 tbsp oil in a skillet over medium. Add the strained chile sauce and cook 5 to 7 minutes, stirring, until it darkens slightly and smells rich.
Add chile base to the pot. Stir the cooked chile sauce into the simmering tripe pot. Keep at a gentle simmer for 45 to 60 minutes. Skim excess fat if you want. It rises as it simmers, and it is also very easy to remove after chilling overnight.
Add hominy. Stir in drained and rinsed hominy. Simmer 30 to 45 minutes more, until tripe is tender and hominy is heated through.
Make it zesty and tangy. Stir in 1 tbsp white vinegar (optional) and taste. Adjust with more salt as needed. The broth should taste boldly seasoned before garnishes.
Serve like you mean it. Fish out the onion and bay leaves, then ladle into bowls and top with diced onion, cilantro, and a generous squeeze of lime. Sprinkle a pinch of Mexican oregano between your fingers to wake up the aroma. Add salsa if you want extra heat.

Matt’s tip: If the broth tastes flat, it usually needs one of three things: salt, lime, or time. Add salt first, then lime at the table, and if it still feels shy, simmer 15 more minutes and taste again.

A spoon lifting tender tripe and hominy from a bowl of red menudo

Nutrition information is estimated.

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