Skip to Content

Menudo Recipe

By: Author Anne Carter

Posted on  - Last updated:

Menudo Recipe
Jump to Recipe Print Recipe

Hi, food folks! Jacob Allen here on Beyond the Bayou Today, bringing you a savory sensation straight from the kitchen: Easy Menudo Magic!

Imagine hearty meat, flavorful broth, and zesty spices all together in a big pot. This menudo recipe is super simple, even if you’re not a kitchen whiz.

Think warm bowls filled with tender meat, tangy broth, and hearty hominy. With just a handful of ingredients and simple steps, you’ll be diving into this delicious dish before you know it.

Great when you want something special, this menudo will be a hit with your crew. Let’s whip it up and enjoy the yumminess together!

Menudo Recipe

Menudo Recipe

This traditional menudo recipe combines beef tripe, pork shoulder, and hominy in a flavorful broth spiced with dried chilies and Mexican seasonings. It's a hearty and comforting dish perfect for any occasion.
Hit the Rating button
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Calories: 400kcal
Author: Anne Carter
Servings: 6 Servings

Equipment

  • Large Pot
  • Blender
  • Serving Bowls
  • Ladle
  • Knife
  • Cutting Board

Ingredients

  • 1 Lb beef tripe cleaned and sliced
  • 1 Lb pork shoulder cubed
  • 1 Onion chopped
  • 4 Cloves garlic minced
  • 2 Tomatoes diced
  • 1 Can 15 oz hominy, drained and rinsed
  • 3 Dried guajillo chilies stemmed and seeded
  • 1 Dried ancho chili stemmed and seeded
  • 1 Tsp dried oregano
  • 1 Tsp ground cumin
  • Salt and pepper to taste
  • 6 Cups beef or chicken broth
  • 1 Bay leaf
  • 2 Tbsps vegetable oil
  • Lime wedges
  • Chopped cilantro for garnish

Instructions

  • In a large pot, heat vegetable oil over medium heat. Add onions and garlic, sauté until translucent.
  • Add beef tripe and pork shoulder, cook until browned.
  • Stir in diced tomatoes, oregano, cumin, salt, and pepper. Cook for another 5 minutes.
  • In a separate pot, boil dried chilies in water for 10 minutes. Drain and blend with a cup of broth until smooth.
  • Pour chili mixture into the pot with meat. Add remaining broth and bay leaf. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, until meat is tender.
  • Stir in hominy and simmer for another 30 minutes.
  • Adjust seasoning if needed. Serve hot with lime wedges and chopped cilantro.

Notes

  1. Allow the menudo to simmer for a longer time for a richer flavor.
  2. Remove the bay leaf before serving.

Nutrition

Serving: 1Bowl | Calories: 400kcal | Carbohydrates: 20g | Protein: 35g | Fat: 18g

Time For My Personal Tips!

Tip 1: Soak the beef tripe in salted water overnight to remove excess fat and odor.

Tip 2: Toasting the dried chilies before boiling them enhances their flavor.

Tip 3: Use a combination of beef and chicken broth for a more complex flavor profile.

Tip 4: Leftover menudo tastes even better the next day as the flavors meld together.

Tip 5: Serve with warm corn tortillas or crusty bread to soak up the delicious broth.

Add Variety To Your Menudo Recipe:

  1. Add diced potatoes or carrots for extra heartiness.
  2. Incorporate a can of diced green chilies for a mild heat.
  3. For a spicier kick, add chopped jalapeños or serrano peppers to the broth.

What To Serve With Menudo Recipe?

Recipe Rating