Barley Free Classic Menudo

Total time4 hr 45 min

Prep time45 min

Cook time4 hr

4.5

(29)

Few dishes carry the soul and history of a slow-simmered menudo, and this version delivers that deep, brick-red broth with every spoonful. Honeycomb tripe is simmered low and slow with onion and garlic until it turns tender and silky, then a hand-blended sauce of toasted guajillo, ancho, and chile de árbol chiles transforms the pot into something truly extraordinary. The hominy soaks up all that smoky, earthy chile flavor as it blooms and softens, giving the broth body and a satisfying heartiness that makes each bowl feel like a complete meal. Because this recipe is built entirely around corn, chiles, and slow-cooked meat, it naturally sidesteps any concern about grain-based thickeners or hidden additives that can sneak into restaurant versions of the dish. Every ingredient here is straightforward and intentional — nothing to second-guess. Serve it with lime wedges, fresh cilantro, diced onion, and warm corn tortillas on the side, and you have a weekend project that rewards every minute of patience you put in.

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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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