Artificial Flavors Free Classic Menudo

Total time4 hr 45 min

Prep time45 min

Cook time4 hr

4.5

(29)

Few dishes carry the kind of soul-warming depth that a long-simmered pot of menudo does, and this version earns every bit of that reputation through honest, from-scratch technique. The rich, brick-red broth gets its color and complexity from a trio of dried chiles — guajillo, ancho, and chile de árbol — toasted in a dry skillet and blended into a silky purée that's strained directly into the pot. There's no flavor packet, no seasoning shortcut, and no mystery ingredient hiding in the background, just dried chiles, whole garlic, cumin, and Mexican oregano doing exactly what they're supposed to do. Honeycomb tripe is simmered low and slow with onion and garlic until it's tender with just the right amount of chew, and bloomed hominy adds a satisfying heartiness that makes each bowl feel genuinely complete. The finishing touches — fresh cilantro, lime wedges, diced onion, and warm corn tortillas — are all clean and straightforward, letting you customize without compromising. This is the kind of recipe that rewards patience, and the result is a broth so deeply flavored it's hard to believe it came together without a single artificial shortcut.

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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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