Lactose 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 — this is the bowl people wake up early for, the one that fills the whole kitchen with the earthy perfume of toasted guajillo and ancho chiles. The broth builds its richness entirely from the tripe, pig's feet, aromatics, and that gorgeous hand-blended chile sauce, which means there's no butter, cream, or dairy of any kind hiding in the pot. That makes it a naturally great fit for anyone who needs to avoid lactose without sacrificing bold, complex flavor. The technique here is straightforward but intentional: blanching the tripe first keeps the broth clean, and toasting the dried chiles before soaking them unlocks a smoky, slightly sweet depth you simply can't get from a shortcut. Hominy goes in toward the end, soaking up the brick-red broth and blooming into tender, pillowy bites that make every spoonful feel substantial. Finish your bowl with a squeeze of lime, a handful of fresh cilantro, and a stack of warm corn tortillas on the side, and you've got a meal that's as festive as it is comforting.

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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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