Eggless 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 long-simmered menudo, and this version delivers that deep, brick-red broth with every spoonful. Honeycomb tripe is slowly coaxed into tender, yielding pieces over a couple of hours, while a homemade chile sauce built from guajillo, ancho, and chile de árbol brings smoky, earthy heat that no store-bought shortcut can replicate. The hominy soaks up all of that richly spiced broth as it blooms and softens, giving the soup its signature hearty body. Because the entire dish is built on chiles, aromatics, tripe, and corn — there's not an egg in sight, making it a naturally safe choice without any substitutions or workarounds required. Toasting the dried chiles in a dry skillet before blending is the kind of small step that makes a massive difference, coaxing out a depth of flavor that tastes like it took all day. Serve it loaded with diced onion, a hard squeeze of lime, fresh cilantro, and warm corn tortillas to scoop up every last drop.

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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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