Turmeric 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 slow-simmered menudo, and this version delivers that deep, brick-red broth with every spoonful. Honeycomb tripe is simmered low and slow with onion and garlic until it reaches that perfect tender-but-slightly-chewy texture that makes this soup so satisfying and distinct. The chile sauce — built from toasted guajillo, ancho, and chile de árbol — is blended smooth and strained directly into the pot, giving the broth its gorgeous color and layered heat without any shortcuts. Hominy goes in toward the end, blooming gently in the rich broth and adding that hearty, pillowy bite that rounds out every bowl. For anyone navigating anti-inflammatory spice restrictions, this recipe is naturally free of turmeric, relying instead on dried Mexican oregano and cumin to build its warm, earthy backbone. The toppings — fresh cilantro, lime wedges, diced onion, and warm corn tortillas — let everyone customize their bowl at the table. It's weekend cooking at its most rewarding, the kind of pot that fills the whole kitchen with something that smells like it's been going for hours, because it has.

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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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