Lupin 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 tripe and hominy soup delivers, and this classic version earns every minute it spends on the stove. The broth gets its gorgeous brick-red color from a trio of dried chiles — guajillo, ancho, and chile de árbol — toasted in a dry skillet and blended into a silky, fragrant sauce that gets strained right into the pot. Honeycomb tripe is simmered low and slow with onion and garlic until it's tender but still has that satisfying, slightly chewy bite, and the hominy blooms into the broth during the final hour, soaking up all that smoky, earthy flavor. Optional pig's feet add extra richness and body to the broth if you want to go the traditional route. The garnish spread — diced onion, fresh cilantro, lime wedges, dried oregano, and warm corn tortillas — lets everyone at the table build their bowl exactly the way they like it. Every ingredient here is naturally free of lupin, so there's no need to scrutinize labels or swap anything out; the recipe works exactly as written. This is the kind of pot you make on a weekend morning and eat all day.

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!