Mustard 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 tripe and hominy soup, and this version delivers every bit of that rich, brick-red broth that makes it so beloved. The flavor backbone comes from a trio of dried chiles — guajillo, ancho, and chile de árbol — toasted in a dry skillet, soaked, and blended into a silky purée that gets strained right into the pot. Cumin and dried Mexican oregano round out the chile sauce with earthy, aromatic warmth that builds over a long, gentle simmer. For anyone navigating a mustard sensitivity, this recipe is naturally free of that ingredient from start to finish — no condiments, no spice blends with hidden additives, just whole dried chiles, garlic, and honest pantry staples. The hominy soaks up the deeply colored broth as it cooks, blooming into tender, pillowy bites that make every spoonful satisfying. A spread of garnishes — fresh cilantro, lime wedges, diced onion, and warm corn tortillas — lets everyone customize their bowl at the table. It takes patience, but the result is the kind of restorative, crowd-pleasing pot that earns a permanent spot in your weekend cooking rotation.

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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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