Sesame 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 long-simmered tripe soup, and this version delivers that deep, brick-red broth that serious menudo lovers crave. The chile sauce — built from toasted guajillo, ancho, and chile de árbol — is blended smooth and strained directly into the pot, giving the broth a complex, earthy heat that only gets better as it melds with the hominy and tender tripe. Bloomed hominy adds a satisfying chew and subtle sweetness that balances the bold, smoky base beautifully. Every single ingredient here is naturally free of sesame in any form, so there's no need to scrutinize labels or worry about hidden oils sneaking into your bowl. The optional pig's feet add richness and body to the broth, but the dish holds its own without them if you prefer to keep it simple. Serve it loaded with diced onion, fresh cilantro, a hard squeeze of lime, and warm corn tortillas on the side for the full experience. This is weekend cooking at its most rewarding — the kind of pot that fills the whole house with something that smells like it's been going for days.

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!