Oats 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 menudo, and this version delivers every bit of that rich, brick-red broth that makes the recipe legendary. The base builds from tender honeycomb tripe cooked low and slow with onion and garlic until it reaches that perfect give — firm enough to have texture, soft enough to melt into the bowl. The real magic comes from the chile sauce: toasted guajillo, ancho, and chile de árbol are soaked, blended smooth, and strained directly into the broth, creating layers of smoky, earthy heat that no shortcut can replicate. Bloomed hominy adds a hearty, slightly sweet chew that balances the bold broth beautifully. For anyone navigating grain sensitivities, this is a naturally satisfying bowl — every ingredient here is whole and unprocessed, with corn tortillas on the side as an optional addition rather than baked in. Serve it loaded with fresh cilantro, a squeeze of lime, and a pinch of dried oregano, and you have a weekend project that pays off in the most spectacular way.

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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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