Tree Nut Free Classic Menudo

Total time4 hr 45 min

Prep time45 min

Cook time4 hr

4.5

(29)

Few dishes carry the kind of soul-warming depth that a long-simmered pot of menudo does — this is the kind of broth that fills a kitchen with an aroma so rich and earthy you'll have everyone wandering in to ask what's cooking. Honeycomb tripe is blanched and then slow-cooked with onion and garlic until it reaches that perfect tender-but-slightly-chewy texture that makes every spoonful satisfying. The real magic comes from the chile sauce: toasted guajillo, ancho, and chile de árbol are soaked, blended smooth, and strained directly into the pot, building a broth that's complex, smoky, and deeply red without any heaviness. Hominy goes in toward the end, soaking up all that flavor and blooming into soft, pillowy bites that balance the richness of the tripe beautifully. For anyone navigating tree nut allergies, this recipe is naturally a safe haven — every ingredient here is straightforward, with no hidden nut-based thickeners or garnishes to worry about, just honest pantry staples and dried chiles doing all the heavy lifting. Serve it loaded up with diced onion, a squeeze of lime, fresh cilantro, and warm corn tortillas on the side, and you've got a bowl 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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