Recipe

Sweet & Spicy Menudo

A lighter, wholesome take on classic menudo with tender tripe, a rich chile broth, and a subtle sweet heat that keeps you going back for one more spoonful.

By Matt Campbell

•

4.8

A steaming bowl of red menudo with honeycomb tripe, hominy, and garnishes like chopped onion, cilantro, and lime on a wooden table

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Menudo is one of those dishes that feels like a warm handshake. It is slow, savory, and deeply comforting. If you have ever wanted a version that still tastes like the real deal while feeling a little lighter and more make-ahead friendly, this sweet and spicy menudo is your move.

We are keeping the soul of the dish intact: a brick red chile broth, tender honeycomb tripe, and hominy that turns every bowl into cozy carbs with purpose. The twist is a gentle sweetness (from a touch of honey or pineapple) that rounds out the chiles, plus a clean, bright finish from lime, oregano, and fresh toppings. It is bold, balanced, and very much a taste as you go kind of recipe.

A pot on the stove with red chile broth simmering with tripe and hominy, with steam rising

Why It Works

Deep flavor without the heaviness: We skim fat as it cooks and lean on dried chiles, aromatics, and oregano for that classic punch.
Sweet heat that tastes intentional: A small amount of honey (or pineapple) softens the edges of guajillo and ancho so the broth tastes round, not sharp.
Tender tripe, not chewy: A long, gentle simmer (or pressure cooker boost) gets you that soft bite. And if it is still tough, you just keep going.
Customizable spice level: Add chile de árbol for heat lovers or leave it out for a family-friendly bowl.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in airtight containers for up to 4 days. Menudo gets better overnight, so tomorrow-you is in for a win.

Freeze: Freeze the broth with tripe and hominy for up to 2 months. Leave a little headspace in the container because soups expand.

Reheat: Warm on the stove until it reaches a full simmer and is steaming hot (about 165°F if you like numbers). If it thickens in the fridge (hominy does that), loosen with a splash of water or low-sodium broth and re-season with salt and lime.

Best garnish strategy: Store toppings (onion, cilantro, lime, radish) separately so they stay crisp.

Common Questions

How do I clean tripe so it does not smell funky?

Rinse well, then soak for 15 to 20 minutes in cold water with a big squeeze of lime (or a splash of white vinegar). Rinse again. If your tripe is already pre-cleaned (many grocery stores sell it that way), you can keep it simple and just rinse.

How do I know when the tripe is done?

You want it soft and tender with a slight chew, not rubbery. Timing varies a lot by how the tripe was cleaned and how big you cut it. If it is still tough, keep simmering and check every 20 to 30 minutes.

Can I make this without tripe?

Yes. For a wholesome swap, use pork shoulder cut into chunks. Simmer until tender, then proceed exactly the same. It will be more like pozole rojo vibes, but still extremely good.

Is the sweet part noticeable?

It is not “sweet soup.” It is more like the broth suddenly tastes complete. Start with the lower amount, taste after the hominy goes in, and adjust.

How spicy is this recipe?

With guajillo and ancho only, it is mild to medium. Add chile de árbol for a clear heat spike.

Can I do this in an Instant Pot?

Absolutely. Pressure cook the tripe in water with onion and garlic first, then simmer the blended chile sauce with hominy using sauté mode. I included both options in the instructions, plus a doneness check and extra time if needed.

Do I have to use the chile soaking water?

Not always. Most of the time it is great and adds flavor. If it tastes bitter, use fresh hot water or a splash of broth instead.

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 heavy-bottom pot or Dutch oven (6 to 8 quarts)
Medium pot or kettle (for soaking chiles)
Blender (standard or high-speed)
Fine mesh strainer (optional, for a smoother broth)
Cutting board and sharp knife
Ladle and spoon

The first time I made menudo on my own, I treated it like a dare. I had the chiles, I had the hominy, and I had exactly the confidence of a guy who thinks reading one recipe makes him a professional. The smell hit the kitchen and I immediately started bargaining with my future self.

Then the broth mellowed. The oregano and lime woke everything up. The tripe turned tender. And that was the moment I realized menudo is not about being fancy. It is about showing up, simmering patiently, and tasting as you go until it feels right. This sweet and spicy version is my “friends are coming over, I want it bold but not heavy” bowl.

Sweet & Spicy Menudo

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 3 hours 15 minutes

Total Time 3 hours 40 minutes

Servings 8

Ingredients

2 lb honeycomb tripe, cut into 1-inch pieces
1 large white onion, halved (plus more diced for serving)
6 cloves garlic, divided
2 bay leaves
1 1/2 tbsp kosher salt, divided (1 tbsp for the simmer, 1/2 tbsp to start seasoning later), plus more to taste
6 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
2 to 4 dried chile de árbol (optional, for extra heat)
1 1/2 tsp ground cumin
1 1/2 tsp Mexican oregano, plus more to finish
1/2 tsp smoked paprika (optional, but nice)
2 tbsp apple cider vinegar (or white vinegar)
1 to 2 tbsp honey (or 1/3 cup crushed pineapple, drained)
1 (25 oz) can hominy, drained and rinsed (see note)
10 cups water, plus more as needed (see note)
1 tbsp neutral oil (avocado, canola, grapeseed)

Hominy and water note: This recipe stays broth-forward with 1 can of hominy and 10 cups water. If you want a heartier, thicker pot, you can use 2 cans of hominy, but plan on 12 cups water total and add more as needed while it simmers.

For serving

Chopped cilantro
Diced white onion
Lime wedges
Sliced radishes (optional but excellent)
Warm corn tortillas
Crushed red pepper or hot sauce (optional)

Instructions

Clean the tripe (quick but worth it). Rinse tripe well. Soak in cold water with the juice of 1 lime (or 2 tablespoons vinegar) for 15 to 20 minutes, then rinse again and drain.
Start the tenderizing simmer. Add tripe to a large pot with 10 cups water, the halved onion, 3 garlic cloves, bay leaves, and 1 tablespoon kosher salt. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook for 2 1/2 to 3 1/2 hours, stirring occasionally. Skim foam or excess fat as needed. Tripe is ready when it is tender and pleasant to chew, not bouncy or rubbery.
Instant Pot option: Pressure cook tripe with the same aromatics for 45 minutes, then natural release for 15 minutes. Check tenderness. If it is still firm, pressure cook for 10 to 15 minutes more and release again.
Soften the dried chiles. While the tripe cooks, toast guajillo, ancho, and optional árbol chiles in a dry skillet over medium heat for 30 to 60 seconds, just until fragrant. Add to a bowl and cover with very hot water. Soak for 15 minutes.
Blend the sweet and spicy chile sauce. Add softened chiles to a blender with 1 cup of chile soaking water, remaining 3 garlic cloves, cumin, Mexican oregano, smoked paprika (if using), vinegar, and 1 tablespoon honey (or the drained crushed pineapple). Blend until very smooth.
Blender safety note: If anything is warm, do not seal the lid tight. Vent the lid (or remove the center cap and cover with a towel), and start on low to prevent pressure buildup.
If you want a silky broth, strain through a fine mesh strainer. If you used pineapple, straining is optional but it will give you a smoother finish.
Bloom the sauce. Using a slotted spoon, transfer the cooked tripe to a bowl. Carefully pour the broth into a second pot or heat-safe container (you are just making room to toast the sauce). Set both aside.
Return the empty main pot to the stove. Heat 1 tablespoon oil over medium heat. Carefully pour in the chile sauce and cook for 3 to 5 minutes, stirring. This step makes the flavor taste deeper and less raw.
Build the menudo broth. Pour the reserved broth back into the pot with the bloomed chile sauce, stirring as you go. Return the tripe to the pot. Simmer uncovered for 30 minutes so everything meets in the middle.
Add hominy. Stir in drained, rinsed hominy. Continue simmering for 25 to 35 minutes, until the tripe is truly tender and the broth tastes unified. Add a splash of water if it gets too thick.
Dial in seasoning. Stir in the remaining 1/2 tablespoon kosher salt to start, then adjust to taste. Add more honey, 1 teaspoon at a time, if you want a rounder sweet heat. Finish with a big squeeze of lime and a pinch more oregano right before serving.
About the “lighter” vibe: This is lighter in the sense that it is broth-forward and we skim fat as it cooks. It is still a bold, salty, classic-tasting soup. Season to your comfort.
Serve like you mean it. Ladle into bowls and top with diced onion, cilantro, radish, and lots of lime. Tortilla on the side for scooping is not optional in my kitchen.

A finished bowl of menudo being topped with chopped cilantro and diced onion

Nutrition information is estimated.

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