Mexican Tripe Soup (Menudo)


Menudo is a popular “caldo”, or soup, in Mexico that includes as a main component beef tripe. If you don’t know what that is, it is the meat from a cow’s stomach.

Now it might come as a shock to you, but it can actually be very delicious if you prepare it the right way.

It’s one of the most widely enjoyed dishes throughout Mexico and Central America, making it a must for those looking to experience authentic Mexican cuisine.

Prep Time: 30 mins

Cook Time: 8 hrs

Total Time: 8 hrs 30 mins

Makes about 12 servings.


Mexican Tripe Soup (Menudo)



  • 2 calves feet*
  • 5 pounds tripe*
  • 3 medium-size onions, minced
  • 4 cloves garlic, finely minced
  • 1 tablespoon oregano, dried
  • 2 teaspoons coriander seeds
  • 3 tablespoons red chile powder
  • 3 cups whole hominy, canned or frozen**
  • 1/8 cup fresh cilantro, chopped (for garnish)
  • 2 large lemons, cut into wedges
  • 1 medium onion, diced (for garnish)
  • Green onions, diced
  • Salt and pepper



Wash the calves’ feet well and place them in a large pot or cast-iron Dutch oven.  Cover with water and cook over medium-low heat for 1 hour.

Wash tripe thoroughly and cut it into 1 to 2-inch square pieces.  Add these to the calves feet after the hour has passed; add onions and garlic.

Place the oregano and coriander seeds in a cheesecloth bag and tie loosely; add the bag to the pot.  Add the red chile powder.  Simmer the mixture over a low to medium heat for approximately 6 to 7 hours, or until the tripe is tender.

Add the hominy and cook for another hour; remove from heat.

Ladle hot menudo into bowls.  Garnish with diced onion, cilantro, lemon wedges, and/or green onions as garnish.



Menudo will keep several days in the refrigerator and freezes fairly well.


Recipe Notes:

* Tripe comes from the market already cleaned and the calves feet simply have to be washed well.

** Hominy refers to corn kernels without their germ and their hull or bran. Hominy can be served whole or ground.


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