Rice Free Classic Menudo

Total time4 hr 45 min

Prep time45 min

Cook time4 hr

4.5

(29)

Few dishes carry the soul and depth of a slow-simmered Mexican tripe soup, and this version delivers that rich, brick-red broth that serious home cooks dream about. The base gets its incredible complexity from a trio of dried chiles — guajillo, ancho, and chile de árbol — toasted and blended into a silky sauce that stains the broth a deep, gorgeous color. Honeycomb tripe simmers low and slow until it's tender with just the right amount of chew, while plump hominy soaks up all that smoky, earthy flavor and blooms into something truly satisfying. For anyone navigating grain restrictions, this is the kind of hearty, filling bowl that proves you don't need a single grain to feel completely nourished — hominy is a corn product, not rice, and it carries the dish beautifully. The optional pig's feet add extra body and richness to the broth, though the soup stands on its own without them. Finish each bowl with a squeeze of lime, a handful of fresh cilantro, and a stack of warm corn tortillas on the side, and you've got a weekend project that absolutely pays off.

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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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