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.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

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)

Directions

Step 1

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).

Step 2

In a large stockpot, add the beef tripe and 12 cups of water. Bring to a boil over high heat.

Step 3

Once the water is boiling, reduce the heat to a simmer. Skim off any foam or impurities that rise to the surface.

Step 4

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.

Step 5

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.

Step 6

Place the toasted chili peppers in a bowl and cover them with hot water. Let them soak for 15 minutes, or until softened.

Step 7

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.

Step 8

After the tripe has cooked for 2 hours, add the hominy to the pot and stir to combine.

Step 9

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.

Step 10

Taste and adjust seasoning with additional salt if needed.

Step 11

Serve the menudo hot in large bowls, garnished with lime wedges, chopped fresh cilantro, and diced white onion, if desired.

Step 12

Accompany with warm corn tortillas for dipping into the flavorful broth.

Nutrition Facts

Serving size	5266.5 grams (5266.5g)

Amount per serving	% Daily Value*
Calories	2516

Total Fat 61.60g	79%
Saturated Fat 17.30g	87%
Polyunsaturated Fat 0.00g
Cholesterol 1388mg	463%
Sodium 6546mg	285%
Total Carbohydrate 356.40g	130%
Dietary Fiber 71.80g	256%
Total Sugars 38.20g
Protein 174.30g	349%

Vitamin D 0IU	0%
Calcium 1145mg	88%
Iron 33mg	183%
Potassium 3302mg	70%

*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.

Source of Calories

Fat: 20.7%

Protein: 26.0%

Carbs: 53.2%