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Menudo Recipe - Mexican Tripe Soup Recipe


A classic Mexican dish, menudo is a spicy tripe and hominy soup known as a cure for hangovers. Thus, this is not only a year-round favorite, but traditional for New Year's. Honeycomb tripe, the most tender cut of the cow's stomach, is recommended for this soup. Still, it will take a long cooking time to break down the tripe, so plan ahead.

Prep Time: 20 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 3 hours, 50 minutes


  • 2 pounds honeycomb tripe
  • 1 (1-1/2-pounds) 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 chiles or crushed red pepper
  • Lime wedges


Cut tripe into 1-inch pieces. Place in a dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 teaspoon crushed red pepper, and pepper. Simmer, covered, for 3 hours till tripe has a clear, jellylike appearance and veal is very tender.

Remove veal knuckle from pot. When cool enough to handle, discard bones; chop meat and return to soup. Add undrained hominy; cover and simmer 20 minutes longer.

Serve with pequin chiles or crushed red pepper to taste. Garnish with lime wedges.

About this recipe: When eaten with plenty of extra hot pepper, it is reputed to cure hangovers.

Yield: 8 to 10 servings

Recipe Source: Better Homes and Gardens Mexican Cooking (Better Homes and Gardens)
Reprinted with permission.

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