Inexpensive to make, and fully authentic, this menudo will have your Latin lovers swooning! This recipe uses a combination of chiles to deliver its trademark red color, and packs a mildly spicy punch. And it is really quite easy to make - my husband absolutely devoured it the first time I made it.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, bring 1 gallon water to a boil. Place tripe in the pot, reduce heat, and simmer 2 hours. Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water. Continue to simmer tripe for 2 hours; drain.

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  • Pour remaining 1 gallon water into the pot with tripe, and bring to a boil. Stir in garlic and 1 white onion. Season with salt, pepper, oregano, and red pepper. Reduce heat, and simmer 1 hour.

  • Preheat the broiler.

  • Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch. Remove from heat, slit lengthwise, and remove seeds. In a blender or food processor, blend the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat.

  • Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

225.1 calories; 14.3 g protein; 31.8 g carbohydrates; 139.2 mg cholesterol; 1679.1 mg sodium. Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/23/2009
I have made menudo for many years and, after reading the comments, have some 'hints' to offer. Yes, the tripe smells awful when cooking and one thing that helps a lot is adding 6-8 cloves of garlic and a lemon (cut in half and the juice squeezed in) in step one. The garlic cooks and doesn't add a strong garlic flavor. In step two, I would add broth in place of water and some cubed, sauted pork. This adds the hearty flavor that is missing when only tripe and water are used. I also use pureed New Mexico red chili, adjust to your taste. I hope you enjoy my tried and true 'hints'. Read More
(649)

Most helpful critical review

Rating: 3 stars
06/04/2007
After reading the reviews I was excited to try this new recipe. However I was very disappointed with the results. It came out way too spicy (& i love spicy food) so I had to drain some of the water and I blended up some dried Guajillo chiles I had on hand to give it some additional flavor and color since the color wasn't the true aunthentic version I'm familiar with. It was very watered down. My family enjoyed it but my husband (who raves about my cooking) didn't care for it at all. He said he prefers and loves the way I originally make it because it's tastier and has a more richer and redder color to the juice. I use a combination of chile California New Mexico and Guajillo in my own recipe. I think I'm gonna stick to my own version afterall. Read More
(83)
61 Ratings
  • 5 star values: 28
  • 4 star values: 20
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 3
Rating: 4 stars
06/23/2009
I have made menudo for many years and, after reading the comments, have some 'hints' to offer. Yes, the tripe smells awful when cooking and one thing that helps a lot is adding 6-8 cloves of garlic and a lemon (cut in half and the juice squeezed in) in step one. The garlic cooks and doesn't add a strong garlic flavor. In step two, I would add broth in place of water and some cubed, sauted pork. This adds the hearty flavor that is missing when only tripe and water are used. I also use pureed New Mexico red chili, adjust to your taste. I hope you enjoy my tried and true 'hints'. Read More
(649)
Rating: 4 stars
06/23/2009
I have made menudo for many years and, after reading the comments, have some 'hints' to offer. Yes, the tripe smells awful when cooking and one thing that helps a lot is adding 6-8 cloves of garlic and a lemon (cut in half and the juice squeezed in) in step one. The garlic cooks and doesn't add a strong garlic flavor. In step two, I would add broth in place of water and some cubed, sauted pork. This adds the hearty flavor that is missing when only tripe and water are used. I also use pureed New Mexico red chili, adjust to your taste. I hope you enjoy my tried and true 'hints'. Read More
(649)
Rating: 5 stars
11/18/2004
This is an excellent Menudo recipe. I added two pork feet and some bone marrow in step no. 2, making a richer broth. Also, I bought whole tripe and washed it first in several exchanges of cold water, then rubbed in the juice of two whole limes and about two teaspoons of Kosher salt, washed it again and sliced. I did this only because this is how I learned to prepare the tripe. Read More
(408)
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Rating: 4 stars
12/16/2007
this is a delicious recipe no question. however there is no reason at all why it should take 8 hours. once i knew the tripe was clean and tender (about 2 hours preparation) the soup was done in another two hours. the chiles used in this recipe are produce a spicy flavor and i used one less arbol. Read More
(236)
Rating: 4 stars
11/16/2010
For those who do not like the smell of menudo . I soak it in 1/4 cup of distilled white vinegar and cold water soak for 3 hrs and rinse and continue cooking. Been cooking this for 33 yrs. this way no smells . Read More
(95)
Rating: 3 stars
06/04/2007
After reading the reviews I was excited to try this new recipe. However I was very disappointed with the results. It came out way too spicy (& i love spicy food) so I had to drain some of the water and I blended up some dried Guajillo chiles I had on hand to give it some additional flavor and color since the color wasn't the true aunthentic version I'm familiar with. It was very watered down. My family enjoyed it but my husband (who raves about my cooking) didn't care for it at all. He said he prefers and loves the way I originally make it because it's tastier and has a more richer and redder color to the juice. I use a combination of chile California New Mexico and Guajillo in my own recipe. I think I'm gonna stick to my own version afterall. Read More
(83)
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Rating: 5 stars
11/28/2005
This was great!!!! I followed the recipe to a T the only thing I can say is that it came out really spicy. The peppers I used were kinda big so next time I'm gona cut down on the peppers. I served some to my neighbors who are from Mexico and and they love it but they thought it was a little to spicy also. I will definitly make this again. Read More
(66)
Rating: 5 stars
12/31/2006
One of the best tasting menudo I've had. I followed this recipe to make menudo for the first time. Everyone loved it!! My husband doesn't like to eat leftovers but he ate this for three days straight. Most of our guest were impressed on how flavorful it was. Thank you so much for sharing your recipe. I will definately save this and make it again. It's takes a long time to prepare but since everyone loved it ---it was worth it! Read More
(42)
Rating: 3 stars
05/31/2012
I make menudo and the pigs feet were not in your recipe. The tripe that we use is the honeycomb cost a little more but is more tasty and tender. Also have the butcher cut the pigs feet two or three of them into 4 pieces. Pigs feet add to the flavor. I use the powder chili. California Chili cause the New Mexico is too hot spicy. Also add "menudo Mix" it has all the spices you need in it sold in the Mexican spice section to the menudo then you only need to add salt and the red chili powder all our relatives always ask me to make menudo when they are coming to visit....you will love it! Read More
(31)
Rating: 5 stars
02/09/2009
Wonderful recipe! I sliced the honeycomb tripe in 1/4 x 1 inch slices after parboiling tripe in salted water for 2 hours. Used the slow cooker to pull it together. This is a keeper! Very dubious DH & friends were amazed at how unbelievably tasty. Served with fresh chopped onion cilantro mint & jalapeno peppers - most delicious! Read More
(27)