Artificial Food Coloring Free Classic Menudo
Few dishes carry the soul and history of a slow-simmered menudo, and this from-scratch version delivers every bit of that deep, brick-red broth you'd find at a beloved family table. The color and flavor here come entirely from real dried chiles — guajillo, ancho, and chile de árbol — toasted and blended into a sauce that's strained right into the pot, so there's no need for dye-laden seasoning packets or store-bought shortcuts. That matters more than it might seem, because many commercial menudo mixes and canned broths sneak in artificial colorings to achieve that vivid hue, and this recipe proves you simply don't need them. The honeycomb tripe simmers low and slow with onion and garlic until it's tender with just the right amount of chew, and the hominy soaks up all that chile-rich broth as it blooms and softens in the final stretch. Every ingredient on this list is whole, recognizable, and real — dried spices, fresh aromatics, and pantry staples you can actually read. Finish your bowl with a squeeze of lime, a handful of cilantro, and warm corn tortillas, and you've got a deeply satisfying meal that tastes like it took all day, because it did, and it was absolutely worth it.
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Learn more →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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