Soy 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 is built from toasted guajillo, ancho, and chile de árbol — dried chiles that get bloomed in hot water and blended into a silky, complex purée before being strained right into the pot. Hominy soaks up all that richness as it simmers, blooming into tender, pillowy kernels that make every spoonful feel substantial and satisfying. The whole ingredient list is naturally free of soy in any form, so there's no need to audit labels or swap anything out — just cook with confidence. Tripe can intimidate first-timers, but the initial blanch and long, low simmer transform it into something genuinely tender with just the right amount of chew. Finish your bowl with a squeeze of lime, a handful of fresh cilantro, and warm corn tortillas on the side, and you have a meal that tastes like it came straight from a family kitchen that's been making this for generations.

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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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