Black Pepper Free Classic Menudo
Menudo is one of those deeply comforting, slow-cooked soups that earns its reputation one steaming bowl at a time. Tender honeycomb tripe, optional pig's feet, and plump hominy come together in a rich, brick-red broth that's been built from the ground up with toasted guajillo, ancho, and chile de árbol — layers of smoky, earthy heat that have absolutely nothing to do with black pepper. That's actually great news for anyone who needs to avoid it, because traditional spice blends like this one rely entirely on dried chiles, cumin, and Mexican oregano to do the heavy lifting. The result is a broth that's bold and complex without a single crack of the pepper mill. The process takes patience — a long simmer for the tripe, a careful toast and soak for the chiles — but every step is straightforward and deeply satisfying. Finished with a squeeze of lime, a handful of fresh cilantro, and warm corn tortillas on the side, this is the kind of meal that fills the kitchen with an incredible smell and the kind of bowl people come back for seconds of without hesitation.
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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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