Carrageenan 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 long-simmered tripe and hominy soup, and this version delivers every bit of that rich, brick-red broth you'd find at a beloved family table. The chile sauce — built from toasted guajillo, ancho, and chile de árbol — is blended smooth and strained right into the pot, giving the broth a complex, earthy heat that only deepens as everything simmers together. Honeycomb tripe is cooked low and slow until it's tender with just the right amount of chew, and the hominy blooms into soft, pillowy bites that soak up all that flavor beautifully. For anyone navigating ingredient sensitivities around common food additives, this recipe is refreshingly straightforward — every component is a whole ingredient you can identify on sight, from dried chiles and garlic to canned hominy you drain and rinse yourself. No processed shortcuts, no mystery thickeners, just honest technique and time doing the work. The optional pig's feet add extra body to the broth naturally, the way generations of cooks have always done it. Finish each bowl with a squeeze of lime, a scatter of fresh cilantro, and warm corn tortillas on the side, and you've got a meal that feels like a genuine occasion.

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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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