Walnut 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 real deal, built from honeycomb tripe, dried chiles, and hominy cooked low and slow until everything melds into a rich, brick-red broth that tastes like it took all weekend. The chile sauce is the heart of it: guajillo, ancho, and chile de árbol are toasted until fragrant, soaked, and blended smooth before being strained directly into the pot, giving the broth that complex, earthy heat you just can't fake. Hominy goes in toward the end and slowly blooms into tender, pillowy bites that soak up every bit of that deeply colored broth. The whole thing is naturally free of tree nuts — no substitutions or workarounds needed, just honest ingredients doing exactly what they're supposed to do. Serve it loaded with diced onion, a squeeze of lime, a shower of dried oregano, and warm corn tortillas on the side, and you've got a bowl that's as restorative as it is bold. This is the kind of recipe that rewards patience and fills the kitchen with an aroma that pulls everyone in from the other room.

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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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