Pistachio 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 braised low and slow until it reaches that perfect tender-but-slightly-chewy texture, then married with bloomed hominy and a rich chile sauce built from toasted guajillo, ancho, and árbol peppers. The chile sauce is blended smooth and strained directly into the pot, so every spoonful of broth is silky, complex, and layered with smoky heat. Because this recipe is built entirely from whole chiles, fresh aromatics, and pantry staples, there are no hidden additives or processed seasonings to second-guess — just honest, from-scratch cooking. The optional garnishes — bright lime, fresh cilantro, diced onion, and warm corn tortillas — let everyone at the table customize their bowl exactly the way they like it. This is the kind of recipe that rewards patience, filling your kitchen with an aroma that makes it impossible to wait for dinnertime.

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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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