Delicious Menudo

This hearty menudo brings tripe, beef and pork feet, hominy, and dried chiles together in a deeply flavored broth. Onion, garlic, and a strained chile sauce build the base for a warming meal.

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Why You’ll Love This Recipe

This hearty menudo brings tripe, beef and pork feet, hominy, and dried chiles together in a deeply flavored broth.
Remove the stems and seeds from the dried chiles before softening and blending them.
Offer diced onion, cilantro, and lime separately so everyone can finish their own bowl.

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Ingredients

Remove the stems and seeds from the dried chiles before softening and blending them. Hominy goes in near the end so it keeps its texture.

1 pound honeycomb tripe
2 pound cow feet
3 pounds pigs feet
1 Can hominy
1 onion
1 garlic head
2 lemon
1/4 cup vinegar
6 bay leaves
5 tablespoons salt
3 tablespoons beef bouillon
1 tablespoons cumin
1/2 tablespoons pepper
5 chili California
5 chili guajillo

How To Make Delicious Menudo

Prepare the meat

Follow the butcher’s preparation instructions for the tripe and feet. Handle raw meat carefully and clean the work area; the lemon and vinegar in the original recipe are flavoring ingredients, not a sanitizing treatment.

Start the broth

Place the meat in the slow cooker and cover with water. Add onion, garlic, bay leaves, and seasonings. Cook for one hour to begin softening the aromatics.

Blend the chile sauce

Stem and seed the chiles. Soften them for 20 minutes with the cooked aromatics and some hot broth. Blend carefully, strain through a sieve, and return the sauce to the slow cooker.

Cook until tender

Cover and continue cooking until the tripe and feet are fully cooked and tender. The original recipe does not specify the final time or heat setting. Add hominy during the final hour. Remove bones and bay leaves as appropriate and garnish with optional onion, cilantro, and lime.

Recipe Variations

Offer diced onion, cilantro, and lime separately so everyone can finish their own bowl.

Tips for Success

Blend hot broth in small batches with a vented lid, or allow it to cool enough for your blender.
Remove the stems and seeds from the dried chiles before softening and blending them. Hominy goes in near the end so it keeps its texture.

Frequently Asked Questions

When should I add the hominy?

Add it during the final hour of cooking, once the meat is approaching tenderness.

How can I change the serving or topping?

Offer diced onion, cilantro, and lime separately so everyone can finish their own bowl.

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