MSG Free Classic Menudo
Menudo is one of those deeply satisfying, slow-cooked soups that earns its reputation as a restorative, crowd-pleasing classic — rich broth, tender honeycomb tripe, and plump hominy all coming together in a bowl that feels like a genuine labor of love. The flavor backbone here comes entirely from whole dried chiles — guajillo, ancho, and chile de árbol — toasted in a dry skillet and blended with garlic, cumin, and Mexican oregano, so every bit of depth is built from real ingredients with nothing artificial propping it up. That matters a lot when you're trying to avoid hidden additives, because restaurant versions and packaged seasoning blends are notorious for sneaking in flavor enhancers that have no business being in a traditional recipe like this. The tripe gets a thorough parboil and rinse before the long, gentle simmer, which keeps the broth clean and lets the chile sauce do all the talking. Hominy adds a subtle earthiness and a satisfying chew that makes each spoonful feel complete. Finish your bowl with a squeeze of lime, a handful of fresh cilantro, and a warm corn tortilla on the side, and you have something that tastes like it took a whole weekend — because, honestly, it kind of did, and it's absolutely worth it.
About FigFig 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!