Citric Acid 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 slow-simmered tripe and hominy soup built on a foundation of dried chiles, garlic, and time. The broth gets its rich, brick-red color from a trio of toasted guajillo, ancho, and chile de árbol, blended smooth and strained directly into the pot — no shortcuts, just real technique. For anyone navigating a citric acid sensitivity, this recipe is a genuine find, because the bold, complex flavor comes entirely from dried chiles, aromatics, and long simmering rather than any acidic additives or packaged seasoning blends. The lime wedges listed for serving are optional, so you can simply skip them and still land a deeply satisfying bowl. Honeycomb tripe becomes remarkably tender after a couple of hours at a low simmer, and the hominy blooms into soft, pillowy kernels that soak up every bit of that chile-laced broth. It's the kind of recipe that rewards patience — the longer it cooks, the more the flavors knit together into something that tastes like it's been on the stove all day, because it has. Set out the toppings, warm your tortillas, and let everyone build their own bowl exactly the way they like it.

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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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