Cinnamon Free Classic Menudo

Total time4 hr 45 min

Prep time45 min

Cook time4 hr

4.5

(29)

Few dishes carry the soul and depth of a slow-simmered Mexican tripe soup, and this version delivers every bit of that rich, brick-red broth that makes the dish legendary. The base builds from tender honeycomb tripe cooked low and slow with onion and garlic until it reaches that perfect yielding-but-still-chewy texture that defines the dish at its best. The real magic comes from the chile sauce — toasted guajillo, ancho, and chile de árbol blended smooth and strained directly into the broth — giving the soup its deep color and complex, earthy heat without any warm spice blends that typically sneak into store-bought versions or shortcut recipes. For anyone avoiding cinnamon, that matters more than you might think, since many prepared chile sauces and spice packets lean on it heavily. Here, the seasoning stays clean: dried Mexican oregano, cumin, and pure dried chiles do all the work. Bloomed hominy soaks up the broth as everything simmers together, turning the pot into something genuinely extraordinary. Serve it loaded with diced onion, lime, fresh cilantro, and warm corn tortillas for the full experience.

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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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