Menudo Soup Recipe: A Hearty and Flavorful Mexican Classic
Menudo is a traditional Mexican soup that’s full of flavor and history. Made with beef tripe, hominy, and a rich broth, menudo is often served as a comforting dish for special occasions, especially for celebrations and family gatherings. If you’ve been craving the warm, hearty goodness of this dish, here’s an easy recipe to try at home!
Ingredients
For the soup:
- 2 lbs beef tripe (cleaned and cut into bite-sized pieces)
- 1 lb beef shank (optional for added flavor, cut into chunks)
- 1 can (15 oz) hominy, drained and rinsed
- 1 medium onion, diced
- 6 cloves garlic, minced
- 2 bay leaves
- Salt and pepper, to taste
- Water or beef broth, enough to cover the meat and hominy
- 1 tbsp olive oil (or any oil of your choice)
For the red chili sauce:
- 6 dried ancho chiles (or guajillo chiles for a slightly spicier option)
- 2 dried pasilla chiles
- 4 cloves garlic
- 1 tsp cumin
- 1 tsp dried oregano
- 2 cups hot water
For garnishing:
- Chopped onions, cilantro, and lime wedges
- Chili powder, optional for added heat
Instructions
Step 1: Prepare the Red Chili Sauce
The red chili sauce is key to menudo’s deep, rich flavor.
- Toast the dried chiles: Heat a pan over medium heat and quickly toast the dried chiles for about 1-2 minutes, being careful not to burn them. This enhances their flavor.
- Soak the chiles: Once toasted, place the chiles in a bowl and cover them with hot water. Let them soak for about 15 minutes or until softened.
- Blend the sauce: After soaking, remove the stems and seeds from the chiles. Place them in a blender with garlic, cumin, oregano, and 2 cups of the hot soaking water. Blend until smooth. Set aside.
Step 2: Cook the Tripe
- Clean and prep the beef tripe: If your tripe isn’t pre-cleaned, make sure to rinse it well in cold water. Some prefer to parboil the tripe for about 10 minutes and drain it to ensure it’s clean before cooking.
- Sear the beef tripe: Heat olive oil in a large pot over medium-high heat. Add the tripe and beef shank (if using), and cook for 5-7 minutes, or until the meat begins to brown. This adds a depth of flavor to your soup.
Step 3: Add Broth and Simmer
- Add aromatics: To the pot, add the diced onions, minced garlic, bay leaves, and a generous pinch of salt and pepper. Sauté for 3-5 minutes until the onions soften and become fragrant.
- Pour in the broth: Add enough water or beef broth to the pot to cover the tripe. Bring to a boil, then reduce the heat to a simmer. Let it cook for about 1.5 to 2 hours, or until the tripe is tender. Tip: If you prefer a thicker broth, simmer it longer to reduce the liquid.
Step 4: Add the Hominy and Chili Sauce
- Add hominy: Once the tripe is tender, add the drained hominy to the soup. Stir well.
- Incorporate the chili sauce: Pour in the red chili sauce you prepared earlier. Stir until the soup is evenly mixed and the sauce coats the ingredients.
- Simmer: Allow the soup to simmer for another 30 minutes, so the flavors can meld together.
Step 5: Taste and Adjust Seasoning
Taste the menudo and adjust the seasoning with more salt, pepper, or chili powder, depending on your desired heat level.
Step 6: Serve and Garnish
Serve your menudo hot with the following garnishes:
- Freshly chopped onions
- Chopped cilantro
- Lime wedges for squeezing
- A sprinkle of chili powder for added spice (optional)
Pro Tips
- Tender tripe: Cooking the tripe for long enough is crucial. If you find your tripe still tough, let it simmer longer.
- Spice it up: If you like your menudo on the spicier side, add more dried chiles or fresh jalapeños when blending the chili sauce.
- Slow cooking method: If you have more time, cooking menudo in a slow cooker or pressure cooker can make the tripe even more tender and infuse the flavors deeply.
Enjoy Your Menudo!
Now that you’ve made your own menudo, serve it up with warm tortillas or crusty bread on the side for a complete meal. This hearty soup is perfect for family gatherings, and its rich flavor is bound to satisfy anyone who tastes it!
