Hazelnut Free Classic Menudo

Total time4 hr 45 min

Prep time45 min

Cook time4 hr

4.5

(29)

Few dishes carry the soul-warming depth of a slow-simmered menudo, and this version delivers that rich, brick-red broth with every spoonful. The base builds from honeycomb tripe and optional pig's feet, cooked low and slow until tender, then brought to life with a hand-toasted chile sauce made from guajillo, ancho, and chile de árbol. Blooming the dried chiles in hot water before blending them into a silky purée is what gives the broth that complex, earthy heat you just can't fake with a shortcut. Hominy goes in toward the end, soaking up all that deeply spiced liquid and adding a satisfying chew that makes each bowl feel genuinely complete. For anyone navigating tree nut allergies, this is the kind of recipe that's naturally in the clear — every ingredient here is straightforward, and there's nothing hiding in the spice blend or the sauce that would raise a red flag. Set out the lime wedges, fresh cilantro, diced onion, and warm corn tortillas, and let everyone build their bowl the way they like it. This is weekend cooking at its most rewarding.

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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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