Gelatin Free 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 slow-simmered tripe soup, and this version delivers that deep, brick-red broth that serious menudo lovers crave. The chile sauce — built from toasted guajillo, ancho, and chile de árbol — gets blended smooth and strained directly into the pot, giving the broth a complex, earthy heat that only gets better as it cooks. Bloomed hominy adds a satisfying chew and heartiness that makes every bowl feel genuinely filling and complete. For anyone avoiding gelatin-based thickeners or additives, this recipe is naturally in the clear — the body of the broth comes entirely from the long simmer of tripe, aromatics, and that gorgeous chile purée, with no packaged shortcuts required. The pig's feet are listed as optional, so you have full control over what goes into the pot. Everything here is straightforward, whole-ingredient cooking at its most rewarding. This is a weekend project worth every minute of the simmer, and the payoff — ladled into deep bowls with lime, fresh cilantro, and warm corn tortillas — is the kind of meal people remember.

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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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