Menudo, a traditional Mexican soup made with tripe (cow stomach), hominy, and a rich broth, is a staple dish in many Latin American households. But while some may be familiar with this hearty meal, others may not know where to start when it comes to making their own delicious menudo at home. That’s why we’ve put together this collection of 20 flavorful menudo recipes that showcase the versatility and depth of flavor that this beloved dish has to offer.
From classic recipes like traditional menudo with cilantro and spicy red menudo soup, to more innovative variations featuring chorizo and chickpeas or ancho chili paste, there’s something for every palate on this list. So whether you’re a seasoned cook looking to spice up your repertoire or just discovering the joys of menudo for the first time, get ready to dig in and explore the rich flavors of Mexico with these 20 authentic menudo recipes.
Classic Mexican Menudo with Tripe
Menudo is a traditional Mexican soup that’s hearty, comforting, and packed with flavor. This classic recipe uses tripe as the main ingredient, giving it a rich, velvety texture.
Ingredients:
– 1 pound beef tripe, cleaned and cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 4 cups beef broth
– 2 cups water
– 2 tablespoons tomato paste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add tripe, oregano, cumin, paprika, salt, and pepper. Cook, stirring occasionally, for 10 minutes.
3. Pour in broth and water. Bring to a boil, then reduce heat and simmer for 1 1/2 hours or until tripe is tender.
4. Stir in tomato paste. Simmer for an additional 30 minutes.
5. Serve hot, garnished with cilantro if desired.
Cooking Time: 2 1/2 hours
Spicy Red Menudo Soup
Menudo, a spicy Latin American soup, is a staple dish that warms the hearts and bellies of many. This recipe combines bold flavors with tender beef and veggies for a hearty meal.
Ingredients:
– 1 pound beef shank or oxtail, cut into large pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1-2 dried arbol chilies, stemmed and seeded (depending on desired heat level)
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add beef; cook until browned, about 5 minutes.
2. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 5 minutes.
3. Stir in cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Add diced tomatoes, beef broth, and arbol chilies. Bring to a boil; reduce heat and simmer for 1 hour, or until beef is tender.
5. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro.
Cooking Time: 1 hour 15 minutes
Menudo Blanco with Hominy
Menudo Blanco is a comforting Mexican soup made with tender hominy and a flavorful beef broth. This recipe combines the traditional ingredients of menudo with the creamy texture of hominy, making it a perfect meal for any occasion.
Ingredients:
– 1 pound beef bones (cow’s feet or beef neck bones)
– 2 cups hominy, drained and rinsed
– 4 cups beef broth
– 1 large onion, chopped
– 3 garlic cloves, minced
– 1 teaspoon ground cumin
– Salt, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. In a large pot, combine the beef bones and enough water to cover them. Bring to a boil, then reduce heat and simmer for 30 minutes.
2. Add the hominy, beef broth, onion, garlic, and cumin to the pot. Season with salt to taste.
3. Simmer the mixture for 1 hour or until the hominy is tender.
4. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 2 hours
Slow-Cooked Menudo with Oregano
A hearty, comforting Mexican stew made with tender beef, flavorful vegetables, and aromatic oregano. This slow-cooked menudo is perfect for a cozy evening or a crowd-pleasing meal.
Ingredients:
– 1 pound beef brisket or shank, cut into 2-inch pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large Dutch oven or slow cooker, combine beef, onion, garlic, bell pepper, and diced tomatoes.
2. Pour in beef broth and add oregano. Season with salt and pepper to taste.
3. Cover the pot and cook on low for 8-10 hours or high for 4-6 hours.
4. Remove from heat and let rest for 30 minutes before serving.
5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 4-10 hours
Menudo Rojo with Pork Feet
This hearty Mexican stew is a staple of many households. Menudo Rojo, or “red menudo,” gets its rich color from the addition of pork feet and a splash of tomato sauce.
Ingredients:
– 1 pound pork feet, cleaned and cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1/4 cup chopped fresh cilantro, for garnish
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large pot over medium-high heat. Add the pork feet and cook until browned, about 5 minutes.
2. Add the onions, garlic, cumin, paprika, salt, and pepper. Cook, stirring occasionally, until the onions are translucent, about 8 minutes.
3. Stir in the diced tomatoes and red kidney beans. Bring to a simmer.
4. Reduce heat to low and let cook for 1 hour and 30 minutes, or until the pork is tender.
Cooking Time: 1 hour and 30 minutes
Traditional Menudo with Cilantro
Menudo is a classic Mexican soup made with tripe, hominy, and spices. This recipe adds the freshness of cilantro to give it an extra boost of flavor.
Ingredients:
– 1 pound beef tripe, cleaned and cut into small pieces
– 2 cups hominy, rinsed and drained
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 cups beef broth
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. In a large pot, heat the oil over medium-high heat. Add the tripe and cook until browned, about 5 minutes.
2. Add the onion and garlic to the pot and cook until the onion is translucent.
3. Add the hominy, cumin, paprika, salt, and pepper to the pot. Stir well.
4. Pour in the beef broth and bring the mixture to a boil.
5. Reduce heat to low and simmer for 1 hour or until the tripe is tender.
6. Serve hot, garnished with chopped cilantro leaves if desired.
Cooking Time: 1 hour
Menudo Verde with Tomatillos
This vibrant green soup is a staple of Mexican cuisine, packed with the flavors of tomatillos, jalapeños, and tender beef. Menudo Verde is a perfect comfort food for a chilly day.
Ingredients:
– 2 lbs beef tripe or beef shank, cut into small pieces
– 4 tomatillos, husked and chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 jalapeño pepper, seeded and chopped
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 4 cups beef broth
– 1 cup water
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, combine beef tripe or shank, onion, garlic, jalapeño, oregano, and cumin.
2. Add beef broth and water, bringing to a boil. Reduce heat and simmer for 1 hour, or until meat is tender.
3. Add chopped tomatillos and continue simmering for an additional 30 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: Approximately 2 hours
Menudo with Chorizo and Chickpeas
Menudo, a traditional Spanish stew, gets a boost of flavor and nutrition with the addition of chorizo sausage and chickpeas. This hearty dish is perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 pound beef or pork menudo mix (or combination of both)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1/4 cup chorizo sausage, sliced
– 1 can chickpeas, drained and rinsed
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– Salt and pepper, to taste
– 2 cups beef broth
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the chorizo sausage; cook for an additional 2-3 minutes.
4. Add the menudo mix, chickpeas, paprika, cumin, salt, and pepper; stir to combine.
5. Pour in the beef broth; bring to a simmer.
6. Reduce heat to low; let cook for 30-40 minutes or until the meat is tender.
Cooking Time: 30-40 minutes
Menudo Estilo Jalisco
Menudo Estilo Jalisco is a traditional Mexican soup originating from the state of Jalisco. This hearty and flavorful dish is typically served as a breakfast or brunch option, but it’s also great for any meal.
Ingredients:
– 1 pound beef tripe (cleaned and cut into small pieces)
– 2 medium onions, chopped
– 3 garlic cloves, minced
– 1 jalapeño pepper, chopped
– 1 can diced tomatoes (14.5 oz)
– 4 cups beef broth
– 1 teaspoon ground cumin
– Salt and black pepper, to taste
– Chopped fresh cilantro, for garnish
Instructions:
1. In a large pot, combine beef tripe, onions, garlic, and jalapeño.
2. Add diced tomatoes, beef broth, and cumin. Bring to a boil, then reduce heat and simmer for 1 hour.
3. Season with salt and black pepper to taste.
4. Serve hot, garnished with chopped cilantro.
Cooking Time: 1 hour
Menudo with Fresh Lime and Onions
This classic Mexican stew gets a bright and tangy twist with the addition of fresh lime juice and caramelized onions. A perfect remedy for a cold day or a comforting meal any time of the year.
Ingredients:
– 1 pound beef tripe, cleaned and cut into small pieces
– 2 tablespoons vegetable oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup fresh lime juice
– 2 cups beef broth
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Chopped cilantro, for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until caramelized, about 8 minutes.
2. Add garlic and cook for 1 minute.
3. Add tripe, lime juice, beef broth, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until tripe is tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with cilantro if desired.
Cooking Time: 30-40 minutes
Menudo with Ancho Chili Paste
This traditional Mexican stew gets a bold twist from the rich, slightly sweet flavor of Ancho chili paste. This hearty dish is perfect for a chilly evening or a special occasion.
Ingredients:
– 1 pound beef tripe (or substitute with beef shank or short ribs)
– 2 medium onions, diced
– 2 garlic cloves, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup Ancho chili paste (see note)
– 2 cups beef broth
– 1 can diced tomatoes
– 8 ounces masa harina (corn flour)
– Chopped fresh cilantro, for garnish
Instructions:
1. Brown the tripe in a large pot over medium-high heat. Remove and set aside.
2. Add onions and garlic; cook until softened.
3. Stir in cumin, paprika, salt, and pepper. Cook 1 minute.
4. Add Ancho chili paste and stir to combine. Cook 1 minute.
5. Add beef broth, diced tomatoes, and browned tripe. Bring to a boil, then reduce heat and simmer for 2-3 hours or until the meat is tender.
6. Stir in masa harina and cook an additional 10 minutes.
7. Serve hot, garnished with cilantro.
Cooking Time: 2-3 hours
Menudo with Avocado and Radish Garnish
This classic Latin American soup gets a fresh twist with the creamy addition of avocado and crunchy radish garnish. A hearty and flavorful dish that’s perfect for a cozy night in.
Ingredients:
– 1 pound beef tripe, cleaned and cut into small pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 4 cups beef broth
– 1/2 cup chopped fresh cilantro (optional)
– Avocado for garnish
– Radish, thinly sliced for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until onion is translucent.
2. Add tripe and spices; cook until browned.
3. Add broth and bring to a boil. Reduce heat and simmer for 45 minutes or until tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with avocado slices and radish.
Cooking Time: 50-60 minutes
Menudo with Homemade Corn Tortillas
This traditional Mexican stew is a comfort food staple, packed with tender beef, hominy, and a touch of spice. Serve it with warm, fresh corn tortillas for the ultimate flavor experience.
Ingredients:
– 1 pound beef brisket or shank, cut into bite-sized pieces
– 2 cups hominy, rinsed and drained
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 jalapeño pepper, chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 4 cups beef broth
– 2 tablespoons vegetable oil
– Homemade Corn Tortillas (recipe below)
Instructions:
1. In a large pot, heat the oil over medium-high heat. Add the beef and cook until browned, about 5 minutes.
2. Add the onion, garlic, and jalapeño; cook until the vegetables are soft, about 3 minutes.
3. Stir in cumin, paprika, salt, and black pepper. Cook for 1 minute.
4. Add the hominy, beef broth, and browned beef. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the meat is tender.
5. Warm homemade corn tortillas according to package instructions.
Homemade Corn Tortilla Recipe:
– 2 cups masa harina
– 1/2 cup warm water
– Salt, to taste
Combine masa harina and salt in a bowl. Gradually add warm water, stirring until a dough forms. Knead for 5 minutes. Divide into 8-10 portions. Roll each portion into a ball, then flatten slightly.
Menudo with Dried Guajillo Peppers
This traditional Mexican stew is a hearty and flavorful delight, made even more complex by the addition of dried Guajillo peppers. The slow-cooked beef and hominy create a rich broth that’s perfect for a cold winter’s day.
Ingredients:
– 1 pound beef shank or brisket, cut into small pieces
– 2 cups beef broth
– 1 cup dried Guajillo peppers, stemmed and seeded
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup hominy, rinsed and drained
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot or Dutch oven, combine beef pieces, broth, Guajillo peppers, onion, and garlic.
2. Bring to a boil, then reduce heat to low and simmer for 2 hours.
3. Add hominy to the pot and continue to simmer for another 30 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 2 1/2 hours
Menudo with Cabbage and Lime Wedges
This recipe is a twist on the classic Mexican dish, adding crunch and freshness to the rich flavors of menudo. Perfect for a cozy night in or a festive gathering.
Ingredients:
– 1 pound menudo tripe
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 medium cabbage head, shredded
– 1 jalapeño pepper, sliced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Lime wedges (for serving)
– Optional: chopped fresh cilantro for garnish
Instructions:
1. In a large pot, combine menudo tripe, onions, garlic, cabbage, and jalapeño.
2. Add enough water to cover the ingredients and bring to a boil.
3. Reduce heat and simmer for 20-25 minutes or until menudo is tender.
4. Season with cumin, salt, and pepper to taste.
5. Serve hot with lime wedges on the side.
Cooking Time: 25 minutes
Menudo with Garlic and Bay Leaves
This traditional Mexican soup, Menudo, is a staple comfort food that warms the soul. This recipe adds a depth of flavor with the addition of garlic and bay leaves.
Ingredients:
– 1 pound beef tripe, cleaned and cut into bite-sized pieces
– 2 cloves garlic, minced
– 4 cups beef broth
– 2 cups water
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano
– 2 bay leaves
– Salt and pepper to taste
– Chopped onion, cilantro, and lime wedges for garnish (optional)
Instructions:
1. In a large pot, combine beef tripe, garlic, beef broth, water, tomato paste, oregano, and bay leaves.
2. Bring the mixture to a boil, then reduce heat and simmer for 45 minutes or until the tripe is tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped onion, cilantro, and lime wedges if desired.
Cooking Time: 45 minutes
Menudo with Smoked Paprika
Menudo, a traditional Mexican stew, gets a smoky boost from the addition of smoked paprika. This flavorful twist is perfect for a chilly evening or a special occasion.
Ingredients:
– 1 pound beef tripe, cleaned and cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups beef broth
– 1 cup water
– 1 tablespoon smoked paprika
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Lime wedges for serving (optional)
Instructions:
1. In a large pot or Dutch oven, combine tripe, onions, garlic, and bell pepper.
2. Pour in beef broth and water, then add smoked paprika and oregano.
3. Bring to a boil, then reduce heat to low and simmer for 45 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with lime wedges if desired.
Cooking Time: 1 hour
Menudo with Jalapeños and Cilantro
This classic Mexican soup gets a bold boost from the addition of jalapeños and cilantro, adding depth and freshness to this hearty dish.
Ingredients:
– 1 pound beef tripe, cleaned and cut into small pieces
– 2 medium onions, chopped
– 3 garlic cloves, minced
– 1 can (14.5 oz) diced tomatoes
– 2 jalapeños, sliced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 cups beef broth
– 2 tablespoons vegetable oil
– Chopped cilantro, for garnish
Instructions:
1. Heat the oil in a large pot over medium-high heat.
2. Add the tripe, onions, and garlic; cook until the onions are translucent, about 5 minutes.
3. Add the diced tomatoes, jalapeños, cumin, paprika, salt, and pepper; stir to combine.
4. Pour in the beef broth; bring to a boil, then reduce heat and simmer for 1 hour, or until the tripe is tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped cilantro.
Cooking Time: 1 hour
Menudo with Fresh Oregano and Cumin
Menudo, a traditional Latin American stew, gets a boost of flavor from the addition of fresh oregano and cumin. This hearty soup is perfect for a cold winter’s day.
Ingredients:
– 1 pound beef tripe, cleaned and cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/4 cup fresh oregano leaves, chopped
– 2 cups beef broth
– 1 can diced tomatoes (14.5 oz)
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium-high heat. Add tripe and cook until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Stir in cumin and oregano. Cook for 1 minute.
4. Add beef broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until tripe is tender.
5. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Menudo with Squash and Zucchini
This traditional Latin American stew gets a flavorful boost from the addition of summer squash and zucchini. Perfect for a comforting and nutritious meal on a chilly day.
Ingredients:
– 1 pound beef or pork, cut into small pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 medium summer squash (such as zucchini), diced
– 1 medium zucchini, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into strips
Instructions:
1. Brown the meat in a large pot over medium-high heat.
2. Add onions, garlic, squash, and zucchini; cook until vegetables are tender.
3. Stir in diced tomatoes, beef broth, and oregano.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
5. Cook tortilla strips in boiling water for 1-2 minutes; drain and add to the stew.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh cilantro, if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to taste the authentic flavors of Mexico with these 20 mouth-watering Menudo recipes! From classic tripe-based soups to spicy red versions and hearty slow-cooked dishes, there’s something for every palate. Explore the rich flavors of traditional Menudo with cilantro, or try innovative twists like chorizo and chickpeas, smoked paprika, or fresh oregano and cumin. Each recipe is carefully crafted to bring out the best in this beloved Mexican soup. Whether you’re a seasoned cook or just looking for inspiration, these recipes are sure to become new favorites.
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