Mexican Tripe Soup (Menudo) Recipe

RPavich/Flickr/CC By 2.0
  • Total: 3 hrs 50 mins
  • Prep: 20 mins
  • Cook: 3 hrs 30 mins
  • Yield: 8 Bowls (8 to 10 Servings)
Nutritional Guidelines (per serving)
226 Calories
9g Fat
13g Carbs
23g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 Bowls (8 to 10 Servings)
Amount per serving
Calories 226
% Daily Value*
Total Fat 9g 11%
Saturated Fat 3g 16%
Cholesterol 91mg 30%
Sodium 683mg 30%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 6%
Protein 23g
Calcium 72mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Menudo is a classic spicy Mexican dish that is made with tripe, veal bones, and hominy soup. It is touted to be a cure for hangovers so not only is it a year-round favorite but it is traditionally served on New Year's Day after a night of revelry.

Honeycomb tripe, the most tender cut of the cow's stomach, is recommended for this soup but it will still take a long time to cook so plan ahead.


  • 2 pounds honeycomb tripe (cut into 1-inch pieces)
  • 1 1/2 pounds veal knuckle
  • 6 cups water
  • 3 medium onions (1 1/2 cups, chopped)
  • 2 cloves garlic (minced)
  • 2 teaspoons salt
  • 1/2 teaspoon coriander seed
  • 1/4 teaspoon dried oregano (crushed)
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon black pepper
  • 1 (15-ounce) can hominy (undrained)
  • Pequin chiles or crushed red pepper (to taste)
  • Garnish: lime wedges

Steps to Make It

  1. Gather the ingredients.

  2. In a Dutch oven, place tripe, knuckle, water, onions, garlic, salt, coriander, oregano, crushed red pepper, and black pepper.

  3. Bring to a boil, reduce the heat and simmer, covered, for 3 hours or until the tripe has a clear, jelly-like appearance and the veal is very tender.

  4. Remove veal knuckle from the pot. When cool enough to handle, discard the bones and chop the meat.

  5. Return the chopped meat to the soup along with the undrained hominy.

  6. Bring to a boil, reduce the heat, and simmer, covered, for 20 minutes longer.

  7. Portion into heated bowls and serve with pequin chiles or crushed red pepper to taste.

  8. Garnish with lime wedges.

Kitchen Note

  • When eaten with plenty of extra hot pepper, tripe soup is reputed to cure hangovers. You be the judge.

Source: Better Homes and Gardens Mexican Cooking (Better Homes and Gardens), reprinted with permission.

Recipe Tags: