Seed Oil 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 long-simmered menudo, and this version delivers that rich, brick-red broth the traditional way — no shortcuts, no industrial oils anywhere in sight. The entire recipe is built on whole ingredients: honeycomb tripe, dried chiles, aromatics, and hominy, which means you're not dealing with the refined vegetable or seed oils that sneak into so many packaged broths, spice blends, and canned sauces. The chile sauce comes together from toasted guajillo, ancho, and chile de árbol blended with garlic, cumin, and Mexican oregano — bold, complex flavor that comes entirely from the chiles themselves and nothing else. Tripe gets a proper parboil and a low, patient simmer with onion and garlic until it's tender with just the right amount of chew, then the hominy goes in and everything blooms together into something genuinely spectacular. It's the kind of pot that fills your kitchen with an aroma that makes people wander in from other rooms asking what's cooking. Serve it loaded with fresh cilantro, a squeeze of lime, diced onion, and warm corn tortillas, and you've got a bowl that's as nourishing as it is deeply satisfying.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!