Pork 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 deeply spiced, brick-red broth that keeps people coming back bowl after bowl. The heart of the flavor comes from a trio of dried chiles — guajillo, ancho, and chile de árbol — toasted and blended into a silky sauce that gets strained right into the pot for a broth that's rich, complex, and just the right amount of smoky heat. Honeycomb tripe is the star here, simmered low and slow with onion and garlic until it turns tender with just enough chew, while plump hominy blooms in the broth and soaks up every bit of that chile-laced goodness. The pig's feet are listed as optional, so if you're keeping things strictly away from pork, simply leave them out — the tripe and chile sauce carry the dish beautifully on their own. This is the kind of recipe that rewards patience: the long simmer is what transforms humble ingredients into something extraordinary. Set out bowls of diced onion, fresh cilantro, lime wedges, and warm corn tortillas, and let everyone build their own perfect bite. It's weekend cooking at its most satisfying.

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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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