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Home ► Recipes ► Mexican

Menudo

Updated: 12.08.24 | Marc Matsumoto | 116 Comments

4.52 from 33 votes
This Mexican Menudo recipe makes for a rich soulful stew that's loaded with tripe, posole, and pig trotters. Just like your Abuelita's.
Recipe
A bowl of crimson Menudo with a lime wedge and cilantro

I know I've been going off topic lately, covering everything from baseball to my travels, but I assure you this post isn't about that 80's boy band that incubated the likes of Ricky Martin.  This Menudo recipe hits your palate like a great Mariachi ensemble hits your ears: classic, harmonious, and full of soul. Menudo is piquant, hearty, and comforting; the perfect recovery food after a long night spent throwing back cervezas.

Chopped onion, cilantro, and lime wedges.

To be totally honest, I'm not a huge fan of offal. The strong minerally taste of liver and kidney keep those organs off my plate and out of my kitchen. Beef tripe is a different animal though (figuratively if not literally) and when prepared properly it's downright mild in comparison to other organ meats.

Like in many cultures, Menudo's origins are rooted in the fact that offal was considered a garbage cut and was thus very cheap. This made it a good source of protein for the masses. Today, there are many regional variations, but most include tripe , which are the stomachs (yes they have more than one) of ruminant animals.

Cooking the tripe.

I've used a combination of honeycomb tripe (cow's stomachs) along with pig trotters (pork feet), for a rich collagen laden broth. By soaking, par boiling then braising the tripe for hours in an aromatic broth, all but the faintest traces of the stomach's former contents are eliminated. The slow braise converts the connective tissues into gelatin and the naturally spongy structure of the tripe help it absorb all the good flavors in the cooking liquid.

While they may not look it, the trotters are quite tame in comparison to tripe and have started showing up on menus all over the country. In New York City, there's even a Japanese restaurant that specializes in pig trotters. When cooked for a long time, they create a wonderful stock, and the connective tissue and cartilage soften to a jelly like consistency that makes this Mexican Menudo recipe creamy, rich and fulfilling. After the bones are removed and the meat is cut up, you really wouldn't know what it was unless you were looking for it.

Menudo ready to eat.

The finished Menudo has a bright red color coming from the sweet dried guajillo peppers. With small bits of starchy hominy, this makes for a wonderfully satisfying all-in-one meal. To give the slow cooked stew a little freshness, and to further obscure the offal, serve this with a healthy squeeze of lime juice, onions and cilantro. The leftovers are fantastic served with scrambled eggs and tortillas, or a plate of Migas.

More Mexican Flavors

If you enjoy the chili-rich flavors of Mexican cuisine, you will love my version of Tacos Al Pastor.

📖 Recipe

Menudo

4.52 from 33 votes
Print Pin
Prep Time 30 minutes mins
Cook Time 3 hours hrs 30 minutes mins
Total Time 4 hours hrs
Yield 8 servings

Units

Ingredients 

  • 900 grams honeycomb tripe
  • 2 pig trotters

for braising liquid

  • 10 cups water
  • 1 large onion (sliced)
  • 1 head garlic (smashed)
  • 5 plants cilantro (stems and roots only)
  • 1 tablespoon black peppercorns
  • 2 whole bay leaves
  • 1 teaspoon cumin seeds
  • 2 teaspoons Mexican oregano
  • 4 chiles de árbol (small spicy red)
  • 3 tablespoons kosher salt (halve if using table salt)
  • 2 tablespoons vinegar

for menudo

  • 115 grams dried guajillo chiles
  • 3 cups cooked white hominy
  • 2 tablespoons vinegar
  • 2 tablespoons evaporated cane sugar (or piloncillo)
  • 2 cloves garlic (minced)
  • 1 teaspoon Mexican oregano
  • ½ teaspoon ground cumin

Instructions

  • If your tripe has been bleached (white color), soak it in a couple changes of cold water for a few hours to get rid of the chlorine smell. If you are using unbleached tripe (grey or greenish brown), thoroughly clean it under cold water and remove any extra fat on the smooth side.
  • Bring a large pot of water to a boil then add 900 grams honeycomb tripe and 2 pig trotters. Boil for about 5 minutes then drain, discarding the water, and wash the tripe and foot clean of any brown gunk that's collected on the surface.
  • Wash the pot out and return the cleaned tripe and trotter to the pot then add 10 cups water, 1 large onion, 1 head garlic, 5 plants cilantro, 1 tablespoon black peppercorns, 2 whole bay leaves, 1 teaspoon cumin seeds, 2 teaspoons Mexican oregano, 4 chiles de árbol, 3 tablespoons kosher salt, and 2 tablespoons vinegar. Cover and bring to a boil, then turn down the heat to low and simmer for 3 hours. Turn off the heat and allow it to cool to room temperature.
  • Remove the tripe and brush off any spices or brown stuff. Slice it into ½" x 2" strips. Remove the trotters, clean and strip off the meat and tendon then roughly chop. Strain the stock through a double mesh strainer into a bowl and press on the solids. Wash out the pot and add the chopped tripe and trotter back into the pot.
  • Place the oven rack in the lower middle position and preheat to 350 degrees F. Tear 115 grams dried guajillo chiles open and discard the stems and seeds. Flatten the dried chilies on a foil lined baking sheet then spritz with cooking spray. Put the chilies in the oven for about 5 minutes or until you start smelling sweet and peppery, be careful not to burn them. Remove them from the oven and cover with very hot tap water and allow them to rehydrate (about 15-20 minutes).
  • Drain the chilies and put them in a blender with about half the stock. Puree until smooth, adding more stock if needed. Strain the chili mixture through a double mesh strainer into the pot with the tripe and trotters. Once you have strained the chili mixture, pour the rest of the stock through the strainer into the pot, pressing on any remaining solids.
  • If you are using frozen hominy, measure out 3 cups cooked white hominy into the pot. If you are using canned hominy, wash and soak in cold water to get rid of the "canned" taste. Add 2 tablespoons vinegar, 2 tablespoons evaporated cane sugar, 2 cloves garlic, 1 teaspoon Mexican oregano, ½ teaspoon ground cumin, and lightly salt to taste and simmer uncovered for about an hour, until the tripe has taken on the color of the chilies and the soup is nice and thick. Check once last time for salt and augment if needed.
  • It's best if you let it rest overnight for the flavors to mingle, but you can also eat it right away. Serve with tortillas, chopped sweet onions, cilantro and lots of lime.
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Notes

Tripe

Nutrition Facts

Calories • 212kcalCarbohydrates • 27gProtein • 18gFat • 4gSaturated Fat • 1gPolyunsaturated Fat • 1gMonounsaturated Fat • 1gCholesterol • 26mgSodium • 2904mgPotassium • 625mgFiber • 7gSugar • 11gVitamin A • 3957IUVitamin C • 8mgCalcium • 73mgIron • 4mg

Comments

    4.52 from 33 votes (27 ratings without comment)

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    Recipe Rating





  1. F Patrick says

    February 10, 2025 at 2:52 pm

    5 stars
    Delicious,, an acquired taste. Del barrio de
    San Antonio Texas

    Reply
    • Marc Matsumoto says

      February 10, 2025 at 3:39 pm

      Thanks! Glad to hear you enjoyed it!

      Reply
  2. Andrew Padilla says

    December 08, 2024 at 1:47 am

    5 stars
    Love it add my own variations and it’s a hit
    I add New Mexico red chile

    Reply
    • Marc Matsumoto says

      December 08, 2024 at 12:02 pm

      Happy to hear you've been enjoying this, and good call on using New Mexico chiles. I wish I could get them here!

      Reply
  3. Amy says

    December 07, 2024 at 4:57 am

    5 stars
    I made this several times and will not use any other recipe, plus i added to it

    Reply
    • Marc Matsumoto says

      December 07, 2024 at 5:17 pm

      Hi Amy, I'm so happy to hear you've been enjoying this. I published this recipe almost 2 decades ago. Glad there are people still finding it useful.

      Reply
  4. Lynette G says

    November 23, 2023 at 1:29 pm

    5 stars
    Excellent recipe! I appreciate the thorough instructions. I have loved menudo for years and never thought I could make it. I was skeptical of simple recipes, because I’ve eaten menudo without much flavor. This recipe tastes like authentic Mexican menudo.

    Reply
    • Marc Matsumoto says

      November 26, 2023 at 8:17 pm

      Thanks Lynette, I'm happy to hear you enjoyed it! Thanks for taking the time to let me know!

      Reply
  5. yay says

    January 02, 2021 at 7:11 pm

    5 stars
    10/10 Love it. Only grip is too much vinegar

    Reply
  6. Miguel Bustamante says

    August 29, 2020 at 7:46 am

    5 stars
    This is the recipe I've been looking for. Thank you for this. Was looking at 10 other recipes that were lacking ingredients, flavor, and the method. This is the ultimate authentic recipe. Delicious!!! I'm bringing my menudo to a small gathering and I know everyone will love it. Gracias!

    Reply
    • Marc Matsumoto says

      August 30, 2020 at 9:08 am

      I Miguel, I'm so glad to hear you enjoyed this, thanks for taking the time to let me know!

      Reply
  7. Joe Wilcox says

    September 08, 2019 at 4:38 am

    First time you’v recipe, going to try it. What to get out of my way of making it. Thought there’s got to be a better way to make it.

    Reply
  8. Pedro Ramirez says

    December 31, 2016 at 6:30 pm

    Aye dumbass if it's greenish brown or grey I think u should throw that meat out!!!! ?

    Reply
  9. Maureen Peterson says

    September 17, 2016 at 6:29 pm

    This looks atrocious. I''m not sure how I could even keep it down. Cow belly and pig feet ugg

    Reply
  10. Dan says

    January 02, 2016 at 4:08 pm

    You talk to much. Get to the recipe already! And it's not that good. Ur not a Mexican are you?

    Reply
  11. Michael says

    October 24, 2015 at 10:17 pm

    Wrong, Wrong, Wrong, just try feeding this slop to a Mexican. And watch their reaction. The ingredients are just silly.

    Reply
  12. Rolobu says

    May 28, 2015 at 2:27 pm

    Delicious, delicious, delicious! This recipe has extra steps and takes longer but it is well worth the extra effort.

    Reply
  13. Jilly says

    January 30, 2015 at 2:14 pm

    I've always made it without the hominy. It is amazing

    Reply
  14. ricardo says

    January 25, 2015 at 10:08 pm

    It is also the name of the dish and amazing Especiallygreen posole, which depending on the person who cooks it, it's a bit spicier but still very flavorful.

    Reply
  15. Samantha says

    January 12, 2015 at 9:34 pm

    Second time making this and amazing as ever. The best instructions and taste I've found trying many online Menudo recipes. Thank you so much.

    Reply
  16. Charlie Lemak says

    October 05, 2014 at 11:47 pm

    Excellent write up. I would just suggest you try it once substituting beef hooves for the pig's feet. The beef gelatine adds a slightly different flavor. Another aspect of this is if you have enough bone with the hoof, you can dig the marrow out of the cooked bone and spread it like butter on a corn tortilla. The ultimate treat!

    Reply
  17. Niki Meeks says

    May 14, 2014 at 9:52 pm

    sharing this on my blog - with credits of course, thanks again!

    Reply
  18. Niki Meeks says

    May 14, 2014 at 9:51 pm

    This looks so good, I can't wait to make it. We live in Costa Rica now and we have not eaten Mexican food for over 1 year now. As native Texans, we have been craving this, and you are so right, after a long night of beer drinking, nothing works like a red hot bowl of menudo. You forgot about the fresh jalepenos:)

    Reply
  19. Lindseyauctioneers says

    February 08, 2014 at 11:40 am

    Menudo. Gotta love auto correct. Lol

    Reply
  20. Lindseyauctioneers says

    February 08, 2014 at 11:38 am

    Cold morning here in Conroe, Texas...off to HEB soon for Menu do making supplies.

    Reply
  21. Marc Matsumoto says

    January 03, 2014 at 1:32 am

    Hi Sparkle, it depends on how hungry people are and whether you're serving this as a main or along with other dishes, but it should feed 6-8 pretty comfortably.

    Reply
  22. Sparkle says

    January 02, 2014 at 12:41 am

    How many servings does this recipe make?

    Reply
  23. t says

    January 01, 2014 at 1:19 pm

    How can I do this without having to put chilies in the oven. Do I just use chilli powder? How much?

    Reply
  24. Toshia Vargas says

    October 29, 2013 at 7:35 pm

    In Spanish, the dish is called posole, but it's also the spanish word for hominy. Have you tried Amazon or other on-line retailers that ship overseas? That seems like the easiest way to find it if you don't have an international food store.

    Reply
  25. Marc Matsumoto says

    October 27, 2013 at 3:04 pm

    Hi P0PZ, it's unlikely you'll find it in NZ, hominy is a type of maize that's been dried and soaked in lye (nixtamalized), which really changes its texture. While it won't be quite the same, you could substitute chickpeas or even potatoes.

    Reply
  26. P0PZ says

    October 27, 2013 at 4:44 am

    hi

    I live along way from mexico (almost as far away from mexico as you can get) and i have never tasted real mexican food (ive had "mexican" flavored foods from supermarkets...lol)

    I'd love to try this but im stuck, im trying to find posole (hominy), i have found out from google that posole is a pork soup with hominy in it, and that hominy is a maize product.

    But im under the impression that posole is another name for hominy... is that right???
    if i cant find it here in New Zealand is there anything that could replace it???

    cheers
    P0PZ

    Reply
    • Jesse says

      September 16, 2020 at 4:46 am

      Hominy is corn kernels that have been alkinized. Posole is a soup that has hominy in it. Search hominy by itself and you’ll find it

      Reply
  27. samnmini says

    October 03, 2013 at 8:44 pm

    This is somewhat similar to the menudo I ate regularly as a teenager in southeast New Mexico (cilantro was not big in my neck of the woods in the 60's, however). The Saturday afternoon ritual was to stop at Lujan's Bakery, buy a big bag of bolillos (Mexican bread rolls) and then head over to a small hole-in-the-wall adobe restaurant (can't remember its name) with a huge soup pot which they would fill up with menudo. I will have to give your recipe a try- most of the ones I have seen to date, have not had pigs feet and I believe it to be an essential ingredient. And I am fortunate to have a bag of Hatch dried red chilies on hand.

    Reply
  28. anEizBerg says

    August 25, 2013 at 3:19 am

    gosh I miss Mexican food..loved it when my mom made menudo or posole on Sundays. This looks exactly like her recipe..yumm!

    Reply
  29. tuxthelux says

    June 22, 2013 at 12:59 pm

    I bravely gave some to a friend's husband who grew up around real mexican food in the Bakersfield area and loves menudo. He's totally picky, a foodie, and a critic/"authority" on almost everything edible). He raved, said it was the best menudo he'd ever had and that means a lot to me. I think it's an incredibly wonderful recipe - WOW, thank you very much. I'm your fan.

    Reply
  30. Lindseyauctioneers says

    March 01, 2013 at 5:41 pm

    Got a pot going right now. My wife requested it and I'm ALL IN! Gotta love that woman...and this recipe.

    Reply
  31. Marc Matsumoto says

    February 25, 2013 at 8:40 am

    Hi David, how different is the color? Lighting could account for some of the color difference but it should be a deep dark red. I usually get my chiles from a mexican grocery store in Napa California (though I'm not sure where the chilies come from). As long as it tastes good I wouldn't worry too much about the color.

    Reply
  32. David M says

    February 25, 2013 at 4:01 am

    I have made this recipe with great results and awesome taste but I can never get the dark red color you achieved. I used the California dried guajillo chiles. Is there a specific type of guajillo chile I am supposed to use to get the red color.

    Reply
  33. Marc Matsumoto says

    February 18, 2013 at 11:31 pm

    The menudo ingredients start being used in the last 4 paragraphs, the posole and other ingredients go in in the second to last paragraph.

    Reply
  34. Richard Romo says

    February 18, 2013 at 1:04 pm

    1ST OFF SOUNDS LIKE A PERFECT RECIPE.... JUST 1 QUESTION.. I READ AND RE READ THE INSTRUCTIONS OVER N OVER MAYBE IAM JUST OVER LOOKING BUT AT WHAT POINT DO I ADD ALL THE MENUDO Ingredients...for menudo
    3 C posole (hominy)
    2 Tbs vinegar
    2 Tbs sugar
    2 cloves garlic minced
    1 tsp Mexican oregano
    1/2 tsp ground cumin.

    Reply
  35. Thomas Abraham says

    December 31, 2012 at 1:02 am

    My family has been making menudo for generations and we cut it up and soak it the night before and it works perfectly.

    Reply
  36. MenudoMama says

    December 28, 2012 at 6:00 pm

    I make menudo the way my mother used to make it way back when. Out of curiosity I wanted to check online to see how others cook it. You have some very good tips! A couple of things I do differently is add a whole fresh onion instead of slicing it and take it out of the soup after its cooked. I also cut the tripe into small squares right away before cooking. I'm fortunate to get good clean cuts of tripe from our local Mexican supermarket in San Diego (Northgate market, it used to be Gonzalez market) and always ask for honeycomb cuts instead of the cheaper fatty cuts. I use a couple of packets of California red chili powder instead and add to the soup while its simmering. I also cook menudo the day before serving and refrigerate, then skim any fat from the pigs feet off the top before reheating. Note: Without pigs feet, the menudo is not as tasty. This is where a lot of restaurants cut corners and disappoint Mexican American/menudo aficionados like us. For garnishments, I serve oregano, chopped fresh onion, dried red chili, sliced lemon or lime with corn and/or flour tortillas on the side. Salud!

    Reply
  37. Marc Matsumoto says

    December 11, 2012 at 9:17 pm

    It depends on whether you plan on serving it as an appetizer or main, but it should easily feed 4-6 people.

    Reply
  38. wendy says

    December 11, 2012 at 3:57 pm

    How many servings does this make?

    Reply
  39. John Lindsey says

    November 30, 2012 at 4:25 pm

    This recipe rocks. I've been using it for a while, with minor variations. (I don't measure anything) Everyone's taste varies but for the quick list basics, this it the place to start. If it taste's great, EAT IT! I'll be making this for a large group of my Mexican friends for New Years. Hey, if I can get my wife, (a good old country girl) to eat it, I must be doing something right. She loves it! Thanks for the recipe Marc.

    Reply
  40. Marilia says

    September 21, 2012 at 6:49 pm

    Been a Menudo fan for years. This looks like a good recipe. One caveat: adding salt to the boil might make the tripe rubbery. I simmer this mix for 3-5 hours. Adding chili powder and corn meal will take this recipe to another level. When finished, your broth should resemble a golden mahogany color. Traditional fixings are salsa verde, chopped onion, lemon wedges, and a few flour tortillas.

    Reply
  41. Thomas Abraham says

    July 19, 2012 at 11:47 pm

    This is one of the best recipe for meundo . Like the way it is presented too 🙂

    Reply
  42. Marilia says

    July 19, 2012 at 7:47 pm

    This is one of the best recipe for meundo . Like the way it is presented too 🙂

    Reply
  43. Marc Matsumoto says

    June 29, 2012 at 12:01 am

    That's awesome that you found a fresh source of tripe. In the US the FDA requires meat processors to soak tripe in chlorine (bleach) to disinfect it before selling it to consumers. While the concern is nice, I can't imagine anyone eating tripe half raw, and in disinfecting the tripe, they make it smell like a swimming pool and take away all the flavor of the tripe. "Green tripe" (unprocessed) is probably what you'll end up getting, possibly with some of the cow's last meal still in it. It's going to smell really bad, and you need to wash it very well with lots of salt to get rid of the grit and stomach contents. Do a search on Google for "cleaning tripe" for tips and videos.

    Reply
  44. Jessica Schmidt says

    June 28, 2012 at 9:13 pm

    I was introduced to Menudo about 10 years ago as a hangover remedy, and boy does it work wonders! Not only does it taste incredible, but it works faster than any headache medicine I have ever taken. We always serve it up with chopped onion, fresh cilantro and lemon or lime juice.
    I have always wanted to make it from scratch, but never knew where to get the tripe. Now I work for a man that raises cows and he said that I can have all the tripe I want for free so I will be embarking on this endeavor as soon as butcher time comes!
    The biggest thing that concerns me is the prep. Is there anything I need to do from Butcher to Kitchen? I don't think they will be preparing it in any way as they usually just throw it away. What should I do to make sure it's menudo-ready?

    Reply
  45. Jessica Schmidt says

    June 28, 2012 at 5:13 pm

    I was introduced to Menudo about 10 years ago as a hangover remedy, and boy does it work wonders! Not only does it taste incredible, but it works faster than any headache medicine I have ever taken. We always serve it up with chopped onion, fresh cilantro and lemon or lime juice.
    I have always wanted to make it from scratch, but never knew where to get the tripe. Now I work for a man that raises cows and he said that I can have all the tripe I want for free so I will be embarking on this endeavor as soon as butcher time comes!
    The biggest thing that concerns me is the prep. Is there anything I need to do from Butcher to Kitchen? I don't think they will be preparing it in any way as they usually just throw it away. What should I do to make sure it's menudo-ready?

    Reply
  46. Apacheblue99 says

    June 13, 2012 at 9:55 pm

    my husband is mexican and has been groaning that he wants some menudo. i found 2 seperate recipes and i'm thinking, ugh! i guess greengos don't understand. yuck!

    Reply
  47. Apacheblue99 says

    June 13, 2012 at 5:55 pm

    my husband is mexican and has been groaning that he wants some menudo. i found 2 seperate recipes and i'm thinking, ugh! i guess greengos don't understand. yuck!

    Reply
  48. Mstae says

    June 07, 2012 at 6:40 pm

    my Mexican mother in law is cooking this for me tonight... she told me not to google it, but i had to!  I think im going to be sick

    Reply
  49. Marilia says

    April 08, 2012 at 4:02 am

    This is an AMAZING recipe!!! My whole family loves menudo and have eaten it since we were little, but recently, our local go-to store for menudo left us cringing when we noticed an unpleasant odor. Needless to say, this recipe will be a lifesaver when the family comes together for Easter Sunday breakfast! THANK YOU!!

    p.s. Are you sure you aren't Mexican? 😀

    Reply
  50. Atownpr says

    March 11, 2012 at 3:10 pm

    Made this exactly as the recipe called for .. It was outstanding .. Thank younfor sharing such a great recipe!

    Reply
  51. Atownpr says

    March 11, 2012 at 11:10 am

    Made this exactly as the recipe called for .. It was outstanding .. Thank younfor sharing such a great recipe!

    Reply
  52. Grldn_Paloma says

    January 12, 2012 at 7:11 pm

    This recipe is hands down the best I've ever had...ever! And I've had a lot of menudo. I gave some to a Mexican friend of mine who said it was better than her mother's, that's impressive. I deem it to be more authentic than any taco shop version. I don't believe I will ever waste money on buying it from taco shops ever again. I think the braising technique it's the key to the entire recipe. This recipe is a real gem!

    Reply
  53. Vanessam794 says

    December 25, 2011 at 9:02 pm

    wooow all these recipes are delicious.

    Reply
  54. Rose says

    December 24, 2011 at 2:14 am

    I am so impressed with this recipe. I am new to making menudo (this is my first attempt) and I will not be trying another recipe! Thank you so much for sharing this awesome recipe and for making the directions so easy to follow. Next I plan to make your Mole recipe since it is my husband's favorite dish! Thanks again!!

    Reply
  55. Steve says

    December 23, 2011 at 4:39 am

    did I miss it, how many servings does this recipe make?

    Reply
  56. Steve says

    December 23, 2011 at 12:39 am

    did I miss it, how many servings does this recipe make?

    Reply
  57. Kat says

    December 18, 2011 at 10:58 pm

    I just made menudo for the first time with this recipe. I diced the tripe and cooked it in the crock pot, simmering for about 5 hours before adding the chilis. I added 4 chopped celery ribs to the simmer stage.  I used home made chili sauce instead of dried chilis (it's what I had!). When I pureed the liquid, I added it all back to the pot so it was thicker and had the heartier stock flavor. This recipe is amazing! Thank you!

    Reply
  58. Cristina says

    November 13, 2011 at 4:31 pm

    I just finished my first bowl of this recipe. I'm so glad I found it because at first I had absolutely no
    Idea how to make menudo. The soup came out great and all I found that I needed to add more of
    was salt but thats only because I use salt really lightly when I cook. I didn't have peppercorns or cumin seeds so I just used ground and i feel it didn't hinder the taste at all. Also, I used a little more garlic than called for, as I usually do in all recipes, and it was delicious, especially after simmering for awhile. This is definitely now my go-to recipe for menudo. Thank you! 🙂

    Reply
  59. Candee says

    August 28, 2011 at 2:24 pm

    Thanks for this! My uncle and my mom make an 'American' type Menudo with chunks of beef and only SOMETIMES with tripe. It's good, but they use a powdered mix from Gebhardt, and I am all about doing everything from scratch. This is the only 'weird' thing that I will eat. Kidneys, livers, or tripe made any other way BUT in Menudo, I will not eat. I love this. Whenever we go to a local taqueria I have to make sure I don't get the pig foot. That is something I just can't do. My mom loves to eat that though. *shudder* 
    However, this is great with corn tortillas.

    Reply
  60. Marc Matsumoto says

    July 10, 2011 at 12:41 am

    I first fell in love with menudo while living in San Jose, perhaps we went
    to the same shop:-)

    Reply
  61. JBDM says

    July 10, 2011 at 12:17 am

    Dude, you have no idea how you just changed my life! For years I've been searching for a menudo recipe that tasted like my local taqueria's in San Jose, CA (I've tried 20+ recipes), and yours comes the closest by far. I have no idea whether their's was "authentic" or "the best" or what, but I do know I loved it every Saturday or Sunday morning when I might have consumed too much alcohol the night before. The taqueria closed a few months ago, and in desperation I tried the menudo from four otherp local places. Theirs all tasted like the canned national brand I've bought occasionally in other times of desperation (e.g. when I'm out of town), so I decided to once again search the interweb for a recipe. I made yours today and I've already had a bowl (yummy!), but I plan on drinking heavily tonight just so I can enjoy the hangover-relieving effects a good bowl of menudo provides. Thank you!

    Reply
  62. big cooking pots says

    May 22, 2011 at 6:59 pm

    This is so interested! Where can I find more like
    this?

    Reply
  63. Large Pot says

    April 08, 2011 at 7:42 am

    This is the great blog, I'm reading them for a while, thanks for the new posts!

    Reply
  64. Ed says

    April 02, 2011 at 8:01 pm

    You don't cut the tripe at the beginning because it makes it hard to filter the stock and be sure that you've removed any bones.

    Reply
  65. Marc Matsumoto says

    March 31, 2011 at 1:29 pm

    I haven't had the hair problem, but I hate buying tripe in the US
    because they're all bleached. I think it's an FDA requirement, and it
    makes the tripe smell like a swimming pool. I usually soak the tripe
    in water overnight to tone down the smell, but it doesn't completely
    go away.

    Reply
  66. Rico_leo says

    March 31, 2011 at 5:42 am

    p.s. why does so many brands of frozen tripe have hair???? ive tried to make it twice and each time (using a different brand) it has hair in between the layers. THIS IS SOOOOO GROSS!!!!!! i just purchased some yesterday fresh from the butcher and it looks amazing! I havent fully inspected it out of the package but i looked very very close through the package and was happy to see it had no visibal hair. I hope that when i cut it up its the same story. HAS ANYONE EXPERIENCED THIS? it is the easiest way to waste $9 let me tell u.

    Reply
  67. Marc Matsumoto says

    March 31, 2011 at 5:22 am

    Hahaha that's an excellent point! It will also cook faster if you cut
    it up, so I say go for it!

    Reply
  68. Rico_leo says

    March 31, 2011 at 5:07 am

    wait... i DONT understand why you just dont cut the tripe after the 1st 5min boil? it seems like you can skip cooling down the tripe afte the long boil if you just cut it up when u add the braising ingredients. tell me if there is a method to this madness (lol).. recipe looks great but im just trying to understand.

    Reply
  69. White1 says

    January 09, 2011 at 10:53 pm

    This recipe is so delicious. I made it for my family & friends last night and they all loved it.

    Reply
  70. Ritmar_1 says

    December 30, 2010 at 8:22 pm

    add a peeled raw potato and let it absorb the salt.

    Reply
  71. Marc Matsumoto says

    December 23, 2010 at 9:32 pm

    Sorry to hear it didn't work out for you. Did you use kosher salt? If so, which brand? Morton's tends to be significantly saltier than Diamond Crystal. If you used regular table salt, did you halve the amount of salt?

    As with any recipe, it's usually a good idea to salt anything to your tastes as people's preferences vary, and there's huge variation in the salinity of various brands of salt. Depending on how salty it is, you might be able to fix it by adding some vegetables (carrots, potatoes, etc) and more water.

    Reply
  72. Jmedellin19 says

    December 23, 2010 at 9:19 pm

    i made some and it's toooo salty...how can you help?

    Reply
  73. large cooking pot says

    November 07, 2010 at 8:29 am

    I'll post the same information to my blog, thanks for ideas and great article.

    Reply
  74. Lito says

    July 26, 2010 at 9:43 pm

    During a camping trip at Pescadero, CA, I went looking for a newspaper early Sunday morning and found the only gas station with a market was serving menudo. It's the best I've ever tasted! I'll have to try your recipe and hope it comes close to what I just had.

    Reply
  75. Lito says

    July 26, 2010 at 4:43 pm

    During a camping trip at Pescadero, CA, I went looking for a newspaper early Sunday morning and found the only gas station with a market was serving menudo. It's the best I've ever tasted! I'll have to try your recipe and hope it comes close to what I just had.

    Reply
  76. Alfred says

    March 02, 2010 at 4:55 am

    Since I was a child I have been a big fan of menudo, but I learned not to eat it just anywhere. Some boil it so much it gets slimmy and doesn't taste good. Other's cook is "chilis and tripe". This recipe seems to be the best, I can't wait to try it in a couple of days.

    Reply
  77. Alfred says

    March 01, 2010 at 11:55 pm

    Since I was a child I have been a big fan of menudo, but I learned not to eat it just anywhere. Some boil it so much it gets slimmy and doesn't taste good. Other's cook is "chilis and tripe". This recipe seems to be the best, I can't wait to try it in a couple of days.

    Reply
  78. Ginny says

    December 30, 2009 at 6:34 pm

    Thanks for the great recipe. I'm in NM and eat menudo as often as I find it, which is often in the winter. I've only cooked it from scratch twice so I'm thankful for your detailed recipe. All the various parts are simmering on my stove right now.

    We're having friends over for New Year's Eve and I wanted to serve them an authentic NM good-luck-for-the-New Year meal. I'm originally from the South so I'll be making Hoppin' John soup, too, which is a New Years' Eve good luck meal, too.

    I cut my tripe in tiny pieces after cooking, and it seems to be less offensive to those who think they don't like tripe! And I remove all the bones from the pigs' feet and cut that meat tiny as well.

    The wonderful thing, besides the deliciousness, is that menudo freezes very well so you can have a bowl anytime you want it. It seems like a lot of work, but it's just the ticket for a cold winter day. And once you get everything simmering it's self-care for awhile. Once everything is done and chopped and back in the pot I adjust for salt, spices, and chili-heat.

    Living in NM we are so fortunate to have all the ingredients available all year round. When I cook posole (or menudo) I double the recipe to have a stocked freezer full of yummyness.

    Thanks again for the recipe. I make posole every year, but needed a refresher on menudo. You did good! Happy New Year, Ginny

    Reply
  79. Ginny says

    December 30, 2009 at 2:34 pm

    Thanks for the great recipe. I'm in NM and eat menudo as often as I find it, which is often in the winter. I've only cooked it from scratch twice so I'm thankful for your detailed recipe. All the various parts are simmering on my stove right now.

    We're having friends over for New Year's Eve and I wanted to serve them an authentic NM good-luck-for-the-New Year meal. I'm originally from the South so I'll be making Hoppin' John soup, too, which is a New Years' Eve good luck meal, too.

    I cut my tripe in tiny pieces after cooking, and it seems to be less offensive to those who think they don't like tripe! And I remove all the bones from the pigs' feet and cut that meat tiny as well.

    The wonderful thing, besides the deliciousness, is that menudo freezes very well so you can have a bowl anytime you want it. It seems like a lot of work, but it's just the ticket for a cold winter day. And once you get everything simmering it's self-care for awhile. Once everything is done and chopped and back in the pot I adjust for salt, spices, and chili-heat.

    Living in NM we are so fortunate to have all the ingredients available all year round. When I cook posole (or menudo) I double the recipe to have a stocked freezer full of yummyness.

    Thanks again for the recipe. I make posole every year, but needed a refresher on menudo. You did good! Happy New Year, Ginny

    Reply
  80. Shari says

    March 29, 2009 at 2:19 am

    I tried cooking tripe once while in college (I thought it was a type of fish), and all I remember is that it filled my dorm room with a horrendous odor. I ended up throwing it away.

    Guess I could've used a few tips . . .

    Reply
  81. Jessica says

    March 28, 2009 at 10:27 pm

    My mom used to take me to a Mexican flea market in Houston on Sundays that had a tiny tin-can of a place that served menudo at $5 a bowl, with--get this--FREE REFILLS! Sometimes I would see the locals squeeze lime juice all over a warm, soft tortilla, sprinkle salt on top, roll it up tightly and dip it into the stew. So happy to see this post--yours looks great!

    Reply
  82. Shari says

    March 28, 2009 at 10:19 pm

    I tried cooking tripe once while in college (I thought it was a type of fish), and all I remember is that it filled my dorm room with a horrendous odor. I ended up throwing it away.

    Guess I could've used a few tips . . .

    Reply
  83. diva says

    March 28, 2009 at 8:41 pm

    oh gosh, i've never had this before but it looks too amazing to pass up. the colours are gorgeous. to the fishmonger's it is! x

    Reply
  84. Jessica says

    March 28, 2009 at 6:27 pm

    My mom used to take me to a Mexican flea market in Houston on Sundays that had a tiny tin-can of a place that served menudo at $5 a bowl, with--get this--FREE REFILLS! Sometimes I would see the locals squeeze lime juice all over a warm, soft tortilla, sprinkle salt on top, roll it up tightly and dip it into the stew. So happy to see this post--yours looks great!

    Reply
  85. diva says

    March 28, 2009 at 4:41 pm

    oh gosh, i've never had this before but it looks too amazing to pass up. the colours are gorgeous. to the fishmonger's it is! x

    Reply
  86. colloquial cook says

    March 28, 2009 at 12:22 am

    I can't see the link with Ricky Martin for the life of me, but who cares. This looks tremendous. Even tripe looks good when YOU take a picture of it 🙂 genius!

    Reply
  87. colloquial cook says

    March 27, 2009 at 8:22 pm

    I can't see the link with Ricky Martin for the life of me, but who cares. This looks tremendous. Even tripe looks good when YOU take a picture of it 🙂 genius!

    Reply
  88. Megan says

    March 27, 2009 at 2:24 pm

    Love it - is tripe better than Ricky Martin?? I think most def.

    Reply
  89. Megan says

    March 27, 2009 at 10:24 am

    Love it - is tripe better than Ricky Martin?? I think most def.

    Reply
  90. Marc Matsumoto says

    March 27, 2009 at 4:39 am

    I agree on the lime. It helps tame the gaminess and I love the spicy/salty/sour contrast.

    Reply
  91. Marc Matsumoto says

    March 27, 2009 at 4:38 am

    I've heard so much about Incanto I really do have to give it a try the next time I'm out there.

    Reply
  92. The Duo Dishes says

    March 27, 2009 at 12:54 am

    Well Ricky Martin did come to mind immediately, but this is probably better than a singing Ricky.

    Reply
  93. The Duo Dishes says

    March 26, 2009 at 8:54 pm

    Well Ricky Martin did come to mind immediately, but this is probably better than a singing Ricky.

    Reply
  94. katiek says

    March 26, 2009 at 5:30 pm

    I had menudo for the first time a month ago when I was in Jalos, Mexico. Despite it not being my favorite brunch meal, I did appreciate the intense acidic flavor that was needed to cut that "offal" flavor.

    I like to eat it with an un-abashedly large serving of limes.

    In the end I think I prefer birria in the context of mexican specialty dishes. Although I'd love to try and cook this.

    Reply
  95. Carolyn Jung says

    March 26, 2009 at 3:35 pm

    I have to admit I was never a big fan of tripe. The rest of my family would happily eat their fill whenever my late-Mom cooked it. Me? I always opted for something else that night. But recently, I tried tripe at Incanto restaurant in San Francisco, where Chef Chris Cosentino is famous for his way with offal. After one taste, I finally realized why everyone else loves this stuff so much. Cosentino's version was sooooo tender. The texture truly was sublime.

    Reply
  96. Joan Nova says

    March 26, 2009 at 1:42 pm

    Call me crazy but I think this looks delicious!

    Reply
  97. katiek says

    March 26, 2009 at 1:30 pm

    I had menudo for the first time a month ago when I was in Jalos, Mexico. Despite it not being my favorite brunch meal, I did appreciate the intense acidic flavor that was needed to cut that "offal" flavor.

    I like to eat it with an un-abashedly large serving of limes.

    In the end I think I prefer birria in the context of mexican specialty dishes. Although I'd love to try and cook this.

    Reply
  98. lisaiscooking says

    March 26, 2009 at 12:42 pm

    It looks gorgeous and great job, but I just don't think I can do tripe. Now, a vegetarian version, I would definitely want to eat.

    Reply
  99. Carolyn Jung says

    March 26, 2009 at 11:35 am

    I have to admit I was never a big fan of tripe. The rest of my family would happily eat their fill whenever my late-Mom cooked it. Me? I always opted for something else that night. But recently, I tried tripe at Incanto restaurant in San Francisco, where Chef Chris Cosentino is famous for his way with offal. After one taste, I finally realized why everyone else loves this stuff so much. Cosentino's version was sooooo tender. The texture truly was sublime.

    Reply
  100. Joan Nova says

    March 26, 2009 at 9:42 am

    Call me crazy but I think this looks delicious!

    Reply
  101. lisaiscooking says

    March 26, 2009 at 8:42 am

    It looks gorgeous and great job, but I just don't think I can do tripe. Now, a vegetarian version, I would definitely want to eat.

    Reply
  102. helen says

    March 26, 2009 at 6:33 am

    Mexican offal stew - where have you been all my life?

    Reply
  103. Christina@DeglazeMe says

    March 26, 2009 at 4:36 am

    Jen, are you referring to the North End in Boston? I live in Cambridge, MA, and have heard that the North End has some very authentic old-country-style tripe!

    Reply
  104. Holly says

    March 26, 2009 at 4:10 am

    I thought this would be next after the tripe post. Looks great and flavors sound wonderful but I will pass. I am not an offal girl! I will just take some sauce over rice.

    Reply
  105. helen says

    March 26, 2009 at 2:33 am

    Mexican offal stew - where have you been all my life?

    Reply
  106. Jen says

    March 26, 2009 at 1:49 am

    I must admit that you've discovered the beauty of offal in these pictures. How do you do that? 🙂

    When I lived in the North End, the butcher shop displayed a heap of tripe in their window. Each day I walked by that shop and wondered how I'd ever prepare it. This recipe would have been the ticket!

    Reply
  107. Jenni Field says

    March 26, 2009 at 1:40 am

    Gorgeous color on that, Marc! As I said before, I've never tried it, but I might just have to road trip up to NYC to have a bite of your version 🙂

    Reply
  108. Holly says

    March 26, 2009 at 12:10 am

    I thought this would be next after the tripe post. Looks great and flavors sound wonderful but I will pass. I am not an offal girl! I will just take some sauce over rice.

    Reply
  109. Jen says

    March 25, 2009 at 9:49 pm

    I must admit that you've discovered the beauty of offal in these pictures. How do you do that? 🙂

    When I lived in the North End, the butcher shop displayed a heap of tripe in their window. Each day I walked by that shop and wondered how I'd ever prepare it. This recipe would have been the ticket!

    Reply
  110. Jenni Field says

    March 25, 2009 at 9:40 pm

    Gorgeous color on that, Marc! As I said before, I've never tried it, but I might just have to road trip up to NYC to have a bite of your version 🙂

    Reply
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