Tuesday June 25th 2019

Menudo – Tripe Soup

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Rating: 3.9/5 (27 votes cast)

Recipe: Menudo – Tripe Soup

Summary: Widely popular in Mexico, this hearty soup is enjoyed at lunch, supper, and even breakfast.


  • 2 pounds honeycomb tripe
  • 1 1 1/2-pound veal knuckle
  • 6 cups water
  • 3 medium onions, chopped (1 1/2 Cups)

  • 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 pepper
  • 1 15-ounce can hominy
  • Pequin chilies or crushed red pepper
  • Lime wedges


  1. Cut tripe into 1 -inch pieces.
  2. Place in a Dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 teaspoon crushed red pepper, and pepper.
  3. Simmer, covered, for 3 hours till tripe has a clear, jellylike appearance and veal is very tender.
  4. Remove veal knuckle from pot.
  5. When cool enough to handle, discard bones; chop meat and return to soup.
  6. Add undrained hominy; cover and simmer 20 minutes longer.
  7. Serve with pequin chilies or crushed red pepper to taste.
  8. Garnish with lime wedges.

Quick notes

When eaten with plenty of extra hot pepper; it is reputed to cure hangovers.

Canned menudo is available in many large supermarkets and Mexican stores.

Number of servings (yield): 8

Culinary tradition: Mexican

Menudo - Tripe Soup, 3.9 out of 5 based on 27 ratings
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