Menudo Tripe Soup
Warm up with the bold flavors of Menudo Tripe Soup, a traditional Mexican dish that’s rich, hearty, and deeply satisfying. This authentic recipe combines tender, simmered beef tripe with hominy in a robust, chili-infused broth made from dried guajillo and ancho peppers. The slow-cooking process ensures a depth of flavor, while fragrant spices like cumin, oregano, and paprika tantalize your senses. Garnished with zesty lime wedges, fresh cilantro, and diced onion, and served alongside warm corn tortillas, Menudo is perfect for a comforting family meal or a festive gathering. Packed with vibrant ingredients and traditional techniques, this homestyle soup is a true celebration of Mexican cuisine.
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Recipe Information
Ingredients
- 2 pounds beef tripe
- 12 cups water
- 1 large white onion
- 4 large garlic cloves
- 2 teaspoons salt
- 2 leaves bay leaves
- 2 cups hominy (canned or pre-cooked)
- 6 pieces dried guajillo chili peppers
- 3 pieces dried ancho chili peppers
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon cumin
- 4 wedges lime wedges
- 0.5 cup chopped fresh cilantro (optional)
- 0.5 cup diced white onion (optional garnish)
- 8 pieces corn tortillas (for serving)
Instructions
Rinse the beef tripe thoroughly under cold water. Trim away any excess fat and cut the tripe into bite-sized pieces (about 1-inch squares).
In a large stockpot, add the beef tripe and 12 cups of water. Bring to a boil over high heat.
Once the water is boiling, reduce the heat to a simmer. Skim off any foam or impurities that rise to the surface.
Peel one large onion and cut it in half. Add the onion halves, garlic cloves, bay leaves, and salt to the pot. Cover the pot and let the tripe simmer for 2 hours, or until tender.
While the tripe is cooking, prepare the chili paste. Remove the stems and seeds from the guajillo and ancho chili peppers. Toast the peppers in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them.
Place the toasted chili peppers in a bowl and cover them with hot water. Let them soak for 15 minutes, or until softened.
Use a blender to puree the softened chili peppers with 1 cup of their soaking liquid, paprika, oregano, and cumin until smooth. Set the chili paste aside.
After the tripe has cooked for 2 hours, add the hominy to the pot and stir to combine.
Stir in the prepared chili paste, making sure it’s fully incorporated into the broth. Simmer the soup for another 30-45 minutes to allow the flavors to meld.
Taste and adjust seasoning with additional salt if needed.
Serve the menudo hot in large bowls, garnished with lime wedges, chopped fresh cilantro, and diced white onion, if desired.
Accompany with warm corn tortillas for dipping into the flavorful broth.
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 877 mg | 38% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 4.7 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 448 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
