Cashew 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 reaches that perfect tender-but-slightly-chewy texture that makes this soup so satisfying and distinct. The real magic comes from the chile sauce — toasted guajillo, ancho, and chile de árbol blended smooth and strained directly into the pot — giving the broth a complex, smoky heat that builds beautifully over the long simmer. Bloomed hominy soaks up all of that richly spiced broth, adding a hearty, pillowy bite that rounds out every bowl. The whole recipe is built entirely from dried chiles, whole spices, and fresh aromatics, so there's no need to scan labels or worry about hidden nut-based ingredients sneaking in. Set out the lime wedges, fresh cilantro, diced onion, and warm corn tortillas and let everyone customize their bowl at the table. This is weekend cooking at its most rewarding — the kind of pot that fills your kitchen with an aroma that makes it impossible to wait until it's done.

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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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