Almond Free Classic Menudo

Total time4 hr 45 min

Prep time45 min

Cook time4 hr

4.5

(29)

Few dishes carry the soul-warming depth of a slow-simmered menudo, and this version delivers that rich, brick-red broth that keeps people coming back for bowl after bowl. The foundation is honeycomb tripe cooked low and slow with onion and garlic until it reaches that perfect tender-but-slightly-chewy texture, then bolstered by plump hominy that soaks up every bit of flavor in the pot. The real magic comes from a hand-toasted chile sauce — guajillo, ancho, and chile de árbol blended smooth and strained directly into the broth — giving the soup its signature color and layered heat without any shortcuts. Because this recipe is built entirely from whole dried chiles, fresh aromatics, and pantry staples, there's nothing hidden to worry about — no nut-based thickeners, no almond flour, no processed spice blends that might sneak in unexpected ingredients. The optional garnishes — lime wedges, fresh cilantro, diced onion, and warm corn tortillas — let everyone at the table customize their bowl, which is exactly how this dish is meant to be served. It takes some patience, but the result is a deeply satisfying pot of something truly special.

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Ingredients

8 servings

4 lb honeycomb tripe, cut into 1 ½-inch pieces
1 lb pig's feet (about 2 pieces), optional (optional)
1 white onion, halved
8 garlic cloves, peeled
2 tsp salt, plus more to taste
2 cans (29 oz each) hominy, drained and rinsed

For the chile sauce

6 dried guajillo chiles, stems and seeds removed
3 dried ancho chiles, stems and seeds removed
1 dried chile de árbol, stem removed
4 garlic cloves, peeled
1 tsp dried mexican oregano
1 tsp ground cumin

For serving

½ white onion, finely diced (optional)
4 limes, cut into wedges (optional)
¼ cup dried mexican oregano, for serving (optional)
½ cup fresh cilantro, roughly chopped (optional)
crushed red pepper flakes or dried chile de árbol, for serving (optional)
warm corn tortillas, for serving (optional)

Instructions

1
Place the tripe pieces (and pig's feet, if using) in a large stockpot and cover with cold water by at least 2 inches. Bring to a boil over high heat and cook for 10 minutes, then drain and rinse the tripe thoroughly under cold running water. Wipe out the pot.
2
Return the tripe (and pig's feet, if using) to the pot. Add the halved onion, 8 garlic cloves, and 2 tsp salt. Pour in enough cold water to cover by 3 inches — about 12 cups. Bring to a boil over high heat, then reduce to a steady low simmer. Skim any foam that rises to the surface during the first 20 minutes.

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