Yeast Free Classic Menudo

Total time4 hr 45 min

Prep time45 min

Cook time4 hr

4.5

(29)

Few dishes carry the soul-warming depth of a slow-simmered tripe and hominy soup built on a foundation of dried chiles, garlic, and time. The broth gets its extraordinary color and complexity from toasted guajillo, ancho, and chile de árbol — each one bloomed, soaked, and blended into a silky purée that's strained right into the pot. Honeycomb tripe simmers low and slow until it's tender with just the right amount of chew, while the hominy blooms open and soaks up every bit of that rich, earthy broth. Because this recipe relies entirely on whole dried chiles, fresh aromatics, and pantry staples, there's no leavening agent or fermented ingredient in sight — making it a naturally yeast-free bowl without any substitutions required. The optional pig's feet add a subtle richness and body to the broth that takes it from great to unforgettable. Finish each bowl with a squeeze of lime, a handful of fresh cilantro, and a warm corn tortilla on the side, and you've got a weekend project that absolutely pays off.

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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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