Nitrate & Nitrite 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 long-simmered menudo, and this version delivers that rich, brick-red broth without any of the cured or processed meats that typically sneak nitrates and nitrites into your bowl. The flavor here comes entirely from real ingredients — honeycomb tripe, dried guajillo and ancho chiles, whole garlic, and hominy — so you know exactly what's going into the pot. Toasting the dried chiles before soaking and blending them is the move that gives the broth its complex, smoky backbone, and straining the purée keeps the texture silky and restaurant-worthy. The tripe gets a parboil and rinse before the long, slow simmer, which cleans it up beautifully and lets it soak in all that chile-laced broth as it becomes tender. Hominy blooms into soft, pillowy bites that make every spoonful feel substantial and satisfying. Set out the garnishes — lime wedges, fresh cilantro, diced onion, warm corn tortillas — and let everyone build their bowl the way they like it. This is the kind of recipe that fills your kitchen with an incredible aroma and rewards your patience in the most delicious way possible.

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!