Pecan Free Classic Menudo

Total time4 hr 45 min

Prep time45 min

Cook time4 hr

4.5

(29)

Few dishes carry the soul and history of a slow-simmered menudo, and this version delivers that deep, brick-red broth that serious home cooks dream about. Honeycomb tripe is simmered low and slow with onion and garlic until it reaches that perfect tender-but-slightly-chewy texture, then a hand-blended sauce of toasted guajillo, ancho, and chile de árbol chiles gets strained right into the pot for a smoky, complex heat that builds with every spoonful. The bloomed hominy soaks up all of that rich broth and gives the soup its signature hearty body. Every ingredient here is naturally free of tree nuts — no substitutions needed, no label-reading anxiety, just straightforward traditional cooking. The garnish spread of fresh cilantro, lime wedges, diced onion, and warm corn tortillas lets everyone at the table customize their bowl exactly how they like it. This is weekend cooking at its most rewarding — the kind of recipe that fills the kitchen with an aroma that has everyone asking when it will be ready.

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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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