Emulsifier 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 menudo, and this version delivers every bit of that rich, brick-red broth that has made it a weekend staple across generations. The chile sauce — built from toasted guajillo, ancho, and chile de árbol — is blended smooth and strained directly into the pot, giving the broth its complex, earthy heat without any packaged shortcuts or additive-laden pastes. That matters here, because store-bought chile sauces and seasoning blends are common culprits for hidden emulsifiers, and making everything from scratch keeps the ingredient list completely clean. The honeycomb tripe is blanched first, then slowly simmered with onion and garlic until it reaches that ideal tender-but-slightly-chewy texture that menudo lovers know and crave. Hominy goes in toward the end, soaking up the deeply colored broth and blooming into soft, pillowy kernels that round out every spoonful. A spread of fresh garnishes — lime wedges, diced onion, cilantro, and warm corn tortillas — lets everyone finish their bowl exactly the way they like it. It's a labor of love, but the kind that fills your kitchen with an aroma that makes the whole process feel completely worth it.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!