Menudo (Beef Tripe Soup) --
  • Total Recipe Time: 3 to 3-1/2 hours
  • Makes 8 servings


  1. 2 pounds beef Tripe, cut into 1-1/2-inch pieces
  2. 2 pounds calves feet, cut into quarters
  3. 2 cans (14 to 14-1/2 ounces each) beef broth
  4. 2 cups water
  5. 1 large onion, cut into quarters
  6. 1 medium jalapeño pepper, finely chopped
  7. 6 cloves garlic, minced
  8. 1 tablespoon ground cumin
  9. 2 teaspoons dried Mexican oregano leaves
  10. 1 teaspoon salt
  11. 1 teaspoon ground black pepper
  12. 3 cups cooked dried hominy
  13. 2 tablespoons chopped fresh cilantro
  1. Chopped onion, lime wedges, hot chili powder (ground chili piquin), chopped fresh cilantro


  1. Place tripe and calves feet in stockpot; cover with beef broth and water. Add onion quarters, jalapeño, garlic, cumin, oregano, salt and black pepper; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until tripe has translucent appearance and is very tender.
  2. Remove calves feet with slotted spoon; discard. Skim fat from cooking liquid. Stir in hominy and 2 tablespoons cilantro; bring to a boil. Reduce heat; continue simmering, uncovered, 5 minutes.
  3. Ladle into bowls. Garnish with Toppings, as desired.
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