how do you make menudo soup

How Do You Make Menudo Soup?

Menudo is a Mexican soup with honeycomb tripe (the cow’s second stomach), hominy, and spices. Two variations are available to consumers: spicy menudo rojo and milder menudo blanco.

Early research suggests that sipping warm broth can help loosen mucus and clear your head, according to Rumba Meats’ recipe with both vegan and non-vegan versions!


Menudo can be made using beef tripe (cow’s stomach), hominy, spices, and chiles. Traditionally, it is served during holidays such as Christmas and New Year; it has also become an effective hangover remedy and can be found in many Tex-Mex restaurants throughout Texas. Though spicy in flavor, menudo remains delicious when enjoyed alongside corn tortillas and avocados.

Menudo typically utilizes the second stomach or reticulum as its base ingredient, often known as honeycomb tripe and much more tender than other forms of tripe. It is seasoned with garlic, bay leaves, and epazote for flavor enhancement.

It is further enhanced with guajillo chiles, which give its soup a smoky aroma; some recipes even incorporate patas (pig’s feet).

When sick, people love this traditional Mexican soup, as its warming broth helps loosen mucus and ease coughing. Furthermore, its consumption may help soothe digestive distress and provide essential protein and iron supplements.

The recipe is straightforward but time-consuming – tripe requires several hours of simmering! For faster preparation time and ease, pre-packaged tripe from Rumba Meats may be beneficial; their other cuts of meat, such as beef cheek, skirt steak, and sweetbreads, also work in similar dishes.


Menudo is a delicious Mexican soup featuring cow stomach (often known as pancetta or mole de panza) cooked in a broth with onions, lime juice, oregano, and guajillo chile sauce. 

In some versions, kernels of hominy may also be included – making this stew popular as an after-party hangover cure and a family celebration. 

Menudo embodies Mexico’s peasant food heritage and history of poverty. At that time, wealthy hacienda owners enjoyed access to prime cuts of meat while campesinos received organs, brains, tails, and hooves as offals for consumption. 

Creative peasant chefs devised creative dishes using leftover parts – menudo being one example.

Before beginning this recipe, purchase beef tripe from a reliable source and scrub both sides with rock salt before use. Hominy should also be rinsed well before being added to the pot.

Begin by combining all ingredients in a large pot over medium-high heat. Once boiling, reduce to medium-low and cover. Continue simmering for an hour while skimming off any scum periodically. Afterward, add honeycomb tripe for further simmering on a low simmer setting.

Cooking time

Menudo, a traditional Mexican soup that will keep you cozy on a cold night, can provide just the warmth you need to keep warm. This classic meal combines tender beef tripe, pork, and hominy in a chili-infused broth for an easily accessible dish. 

Popular among restaurants across Mexico and easily found anywhere, its recipe varies by region. Still, it typically features guajillo and ancho peppers for a bold flavor you can enjoy on its own or alongside tortillas.

Menudo is a classic home remedy for hangovers. Its soft and spongy texture may help soothe headaches and loosen mucus, while its rich vitamin B source contributes to cell metabolism, and its hydrating qualities may ease hangover symptoms.

Cooking time for this recipe varies but typically takes around four hours. When cooking the ingredients in one large pot, stir often to ensure all flavors combine evenly, and add water as necessary to prevent an overly thick broth.

While this dish may taste excellent, pregnant women should avoid it because it contains organ meats. Dietitians advise limiting intake to 1-2 servings (3 oz each) per week (3 total). If organ meat consumption becomes unavoidable during gestation, please seek assistance from a registered dietitian for nutritional guidance tailored specifically to you.


Menudo is a hearty soup traditionally enjoyed for breakfast on special occasions, often prepared during large family gatherings with other side dishes such as salsa and tortillas. 

Additionally, weddings and New Year’s parties often serve this delicacy that takes hours of laborious preparation – many cooks choose to separate its steps so many more people can eat it at once.

Traditional Mexican stew is typically finished with salsa roja, a mixture of tomatoes and chili peppers that perfectly match its rich flavors. Pour it over the soup with a spoon for best results, or dip bolillos or tortillas into it – and remember, its spice level can be customized to individual preferences!

Although no clear scientific evidence supports that menudo is effective at treating hangovers, it has long been considered an excellent remedy. Menudo’s warm broth with herbs and spices helps to loosen mucus, while its warmth helps the body metabolize alcohol more quickly. 

As a hydrating food, it reduces dehydration while providing comfort when feeling sick.


In concluding our exploration of the vibrant world of Menudo soup, we’ve unraveled the tapestry of flavors that make this dish a beloved cornerstone of Mexican cuisine. Crafting this soul-warming soup is not just a culinary endeavor; it’s an immersion into tradition and a celebration of communal dining.

As we close the kitchen door on our cooking adventure, remember that the heart of Menudo lies in the careful balance of tripe, hominy, and spices. Patience is the key as the flavors meld and transform into a symphony of taste that captivates with every spoonful. 

So, whether you’re a seasoned chef or a kitchen novice, our step-by-step guide ensures that you can bring the warmth and authenticity of Menudo soup to your table, creating not just a meal but an experience to be savored.





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