menudo Recipe – Eats Now

Name: menudo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb menudo regular cut into small chunks; 4 lb patas de rez (skinned and cut cow feet ); 4 lb librillo amosoum tripe; 3 lb panal honey comb tripe; 1 handfull japones dried chiles; 1 handful dried chiles de arbol; 5 dried new mexico chiles; 5 dried California chile pods; 2 dried chile ancho; 1 salt to taste; 3 garlic cloves peeled; 2 onion cut into 4 pieces; 1/4 cup dried crushed mexican oregano ( u can use more or less per your taste ); 1 FOR TOPPINGS( ALL OPTIONAL); 1 fresh cut lime wedges; 1 chopped cilantro; 1 chopped onion; 1 oregano; 1 salsa of ur choice ( normally a red salsa like salsa de hormiga ); 1 crushed chile flakes

Servings: persons

3 lb menudo regular cut into small chunks
4 lb patas de rez (skinned and cut cow feet )
4 lb librillo amosoum tripe
3 lb panal honey comb tripe
1 handfull japones dried chiles
1 handful dried chiles de arbol
5 dried new mexico chiles
5 dried California chile pods
2 dried chile ancho
1 salt to taste
3 garlic cloves peeled
2 onion cut into 4 pieces
1/4 cup dried crushed mexican oregano ( u can use more or less per your taste )
1 FOR TOPPINGS( ALL OPTIONAL)
1 fresh cut lime wedges
1 chopped cilantro
1 chopped onion
1 oregano
1 salsa of ur choice ( normally a red salsa like salsa de hormiga )
1 crushed chile flakes

1
clean all tripes and feet thouroghly and put in a large pot filled 3/4 with water, add onion and salt to taste let cook for about 3-4 hrs the tripe will become tender and less chewy.
2
in another pot add water and dried chiles and cook until tender.
3
Add to blender with garlic and blend on high until very smooth, after the tripe has cooked about 2-2/12 hrs add salsa from blender to big pot.
4
add oregano and let continue cooking, this is also a good time to taste for salt.
5
after the complete cooking time has passed turn heat off and let stand a few minutes then serve into deep bowl and top as desired with the toppings listed above.
6
Serve with heated tortillas, tortilla chips or tostada shells.

1295

kcal

Calories

Fat

342

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 lb menudo regular cut into small chunks, 4 lb patas de rez (skinned and cut cow feet ), 4 lb librillo amosoum tripe, 3 lb panal honey comb tripe, and more.

Yes, menudo falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

menudo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions