Citrus 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 tripe soup built on a foundation of dried chiles, hominy, and time. The broth gets its rich, brick-red color from a toasted blend of guajillo, ancho, and chile de árbol — each one bloomed in hot water and blended into a silky purée before being strained directly into the pot. Honeycomb tripe is simmered low and slow until it's tender with just the right amount of chew, and the hominy soaks up all that complexity as it blooms and softens in the final stretch of cooking. For anyone avoiding citrus in their diet, this recipe is naturally built without it at the core — the lime wedges listed are entirely optional garnishes that are easy to skip or swap for a splash of vinegar if you want a little brightness. The heat, the earthiness, and the savory depth all come from the chiles, cumin, and Mexican oregano, so nothing essential is lost. It's a bowl that tastes like it took all day — because it genuinely does — and every minute is worth it. Serve it with warm corn tortillas and whatever toppings work for your table, and it becomes the kind of meal people ask about for weeks.

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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)
Can be omitted
limes
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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