How to Make Menudo: A Deliciously Authentic Mexican Soup

Menudo, also known as pancita or simply “Mexican tripe soup”, is a traditional Mexican soup known for its rich flavor and comforting warmth. It’s a true celebration of Mexican cuisine, often served at special occasions and family gatherings. This hearty soup features beef tripe simmered to tender perfection in a flavorful broth with hominy, chilies, and an aromatic blend of spices. While the thought of tripe might seem intimidating, I assure you the result is incredibly delicious and surprisingly easy to make. In this guide, we’ll walk you through the steps to create a pot of authentic Mexican menudo that will impress your family and friends.

Menudo Ingredients: A Symphony of Flavor

Every bowl of menudo tells a story of tradition and flavor. Here’s what you need to make this soul-satifying soup:

• 2 pounds beef tripe (honeycomb tripe preferred), cleaned and cut into 1-inch pieces
• 1 pound beef feet, cleaned
• 1 onion, quartered
• 4 cloves garlic, crushed
• 2 tablespoons dried oregano
• 1 tablespoon cumin powder
• 1 tablespoon salt, or to taste
• 1 teaspoon black pepper, or to taste
• 2 bay leaves
• 1 pound hominy, rinsed and drained
• 2-3 guajillo chilies, stemmed and seeded
• 2-3 ancho chilies, stemmed and seeded
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Optional Ingredients:

• 2-3 tablespoons vegetable oil
• 1 cup chopped cilantro, for garnish
• Mexican oregano (for a more intense oregano flavor)

Ingredient Sourcing:

Finding quality tripe is crucial for a delicious menudo. Look for pre-cleaned tripe at your local Mexican market or butcher shop. If you can’t find pre-cleaned tripe, ask your butcher for assistance.

Essential Menudo Equipment

Here are the tools you’ll need to create your Mexican culinary masterpiece:

• Large stockpot or Dutch oven
• Slotted spoon
• Blender or immersion blender
• Fine-mesh sieve or strainer

Step-by-Step Guide to Making Menudo

1. Preparing the Tripe: Rinse the tripe and beef feet thoroughly under cold water. In your stockpot or Dutch oven, combine the tripe, beef feet, onion, garlic, oregano, cumin, salt, pepper, and bay leaves. Cover with 8-10 cups of water, ensuring the meat is fully submerged.
2. Simmering the Broth: Bring the pot to a boil over high heat, then reduce the heat to low, cover, and simmer for 4-6 hours, or until the tripe is tender.
3. Blending the Chili Paste: While the tripe simmers, prepare the chili paste. Remove the stems and seeds from the guajillo and ancho chilies. Toast the chilies in a dry skillet over medium heat for a few seconds per side, being careful not to burn them. Place the toasted chilies in a bowl and cover with hot water. Let them soak for 30 minutes. Drain the chilies and discard the soaking water. In a blender or using an immersion blender, combine the chilies with 1 cup of the broth from the simmering tripe. Blend until smooth.
4. Incorporating the Flavors: Strain the chili paste through a fine-mesh sieve into the pot with the tripe. This removes any remaining chili skin, resulting in a smoother soup. Add the hominy and stir well. Continue to simmer for another 30 minutes.
5. Adjusting the Seasoning: Taste the menudo and adjust the seasoning if needed. Add more salt, pepper, or cumin to your preference. Some people like to add a splash of lime juice at this stage for added brightness.

Tips for the Best Menudo

• Slow and Steady Wins the Race: The key to meltingly tender tripe is low and slow cooking. Don’t rush the process.
• Don’t be Afraid to Experiment: Menudo recipes vary from family to family. Feel free to adjust the spices and chilies to your liking.
• Make it a Day Ahead: Menudo tastes even better the next day, as the flavors have more time to meld.

Serving and Savoring Your Menudo

Ladle the hot menudo into bowls. Garnish with chopped cilantro, a squeeze of fresh lime juice, and your favorite toppings like chopped onions, Mexican oregano, or a drizzle of chili oil. Serve with warm tortillas or crusty bread for dipping.