The spice level of an authentic menudo recipe depends on the types of chilies used. Generally, the red broth is flavorful and earthy rather than painfully hot. You can control the heat by removing all seeds from the Guajillo and Ancho peppers or by adding Chile de Árbol if you prefer a spicier soup.

How long does menudo last in the fridge?

Like many soups and stews, an authentic menudo recipe often tastes even better the next day. It can be stored in an airtight container in the refrigerator for up to three to four days. The broth may thicken into a jelly-like consistency when cold due to the natural collagen, but it will return to liquid form once reheated.

Can I make menudo in a slow cooker?

Yes, you can adapt an authentic menudo recipe for a slow cooker. You should still clean and prep the tripe as usual, then set the cooker to low for 8 to 10 hours. This is a great way to let the soup cook overnight so it is ready for a traditional weekend breakfast.

What is the difference between Menudo and Pozole?

While both are famous Mexican soups featuring hominy and a red chili base, the main difference is the protein. An authentic menudo recipe uses beef tripe, whereas Pozole typically uses beef or chicken. The textures and flavor profiles are quite different due to these meat choices.

Authentic Menudo Recipe: A Traditional Mexican Beef Tripe

Name: Authentic Menudo Recipe: A Traditional Mexican Comfort Classic
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Cuisine: Mexican
Ingredients: 3 lbs beef tripe, cleaned and cut into 1-inch pieces; 1 cow's foot, split for extra gelatin and body; 1 large white onion, halved; 1 head of garlic, top removed; 6 dried guajillo chilies, stems and seeds removed; 3 dried ancho chilies, stems and seeds removed; 30 oz canned white hominy, rinsed and drained; 2 tbsp dried Mexican oregano; 1 tsp ground cumin; Salt to taste; Water as needed (approx 6-8 quarts); Fresh cilantro, chopped onion, and lime wedges for garnish

Ingredients

Scale

3 lbs beef tripe, cleaned and cut into 1-inch pieces
1 cow's foot, split for extra gelatin and body
1 large white onion, halved
1 head of garlic, top removed
6 dried guajillo chilies, stems and seeds removed
3 dried ancho chilies, stems and seeds removed
30 oz canned white hominy, rinsed and drained
2 tbsp dried Mexican oregano
1 tsp ground cumin
Salt to taste
Water as needed (approx 6-8 quarts)
Fresh cilantro, chopped onion, and lime wedges for garnish

Instructions

Clean the tripe: Thoroughly wash tripe with vinegar and water, then cut into bite-sized squares.
Start the broth: Place tripe, cow’s foot, onion, and garlic in a large stockpot and cover with water.
Simmer the meat: Bring to a boil, then reduce heat and simmer for 2 hours, skimming any surface foam.
Hydrate the chilies: Toast dried chilies in a skillet, then soak in hot water for 15 minutes until soft.
Create chili paste: Blend the soaked chilies with a cup of soaking liquid until completely smooth.
Strain the sauce: Pass the chili blend through a fine-mesh strainer into the pot for a smooth texture.
Season the soup: Stir in the Mexican oregano, cumin, and salt, then continue simmering until tripe is tender.
Add the hominy: Incorporate the rinsed hominy into the pot during the final 45 minutes of cooking.
Adjust and serve: Taste for salt, remove the onion and garlic head, and serve hot with traditional garnishes.

Notes

Menudo is best made a day in advance as the flavors continue to develop. Always serve with warm corn tortillas.

Author: Mike
Prep Time: 45 minutes
Cook Time: 4 hours
Category: Soup
Method: Slow Cooking
Cuisine: Mexican
Diet: High-Protein

Nutrition

Serving Size: 2 cups
Calories: 380 kcal
Sugar: 3g
Sodium: 890mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0.1g
Carbohydrates: 28g
Fiber: 6g
Protein: 36g
Cholesterol: 195mg

Keywords: Menudo, Mexican Comfort Food, Beef Tripe Soup, Traditional Mexican, Weekend Breakfast