Dairy Free Classic Menudo

Total time4 hr 45 min

Prep time45 min

Cook time4 hr

4.5

(29)

Few dishes carry the kind of soul-warming depth that a long-simmered pot of menudo does, and this version delivers every bit of that rich, brick-red broth you'd find at a Sunday family table. The base is built on honeycomb tripe slowly cooked with onion and garlic until tender, then brought to life with a blended sauce of toasted guajillo, ancho, and chile de árbol — a combination that gives the broth its signature smoky, earthy heat. Bloomed hominy soaks up all of that flavor as it cooks down in the final stretch, turning the pot into something genuinely spectacular. Because the entire recipe relies on meat, dried chiles, spices, and corn-based hominy, there's no dairy anywhere in the picture — not hidden in the broth, not tucked into the toppings. That makes it a naturally safe choice for anyone avoiding dairy without requiring any swaps or substitutions. Serve it with lime wedges, fresh cilantro, diced onion, and warm corn tortillas on the side, and you've got a bowl that's as customizable as it is comforting. This is the kind of recipe worth clearing your afternoon for.

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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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