Mexican Tripe Soup (Menudo) Recipe

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  • Total: 3 hrs 50 mins
  • Prep: 20 mins
  • Cook: 3 hrs 30 mins
  • Yield: 8 Bowls (8 to 10 Servings)
Ratings (45)

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.

What You'll Need

  • 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

How 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.
  1. Bring to a boil, reduce the heat, and simmer, covered, for 20 minutes longer.
  2. Portion into heated bowls and serve with pequin chiles or crushed red pepper to taste.
  3. 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.

Nutritional Guidelines (per serving)
226 Calories
9g Fat
13g Carbs
23g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)