Menudo de la Frontera (Border Menudo) Recipe

Name: Menudo de la Frontera (Border Menudo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 lb menudo or beef honeycomb tripe; 1 can Large can of white posole (hominy) 6lb 9oz. can; 1/2 onion; 16 Long dried red chiles; 5 dried cayenne peppers (Chile de Arbol); 3/4 can of tomato sauce: 4 oz; 1 tsp Crushed dried oregano; 1/2 clove of garlic minced; 1 silver dollar size section of onion; 2 tsp salt

Servings: persons

1
Dice your tripe (menudo) to the size of nickels, careful to trim fat
2
This is fat, remove as much as possible
3
Once meat is cut wash thoroughly, first wash water below
4
Repeat 3 times, minimum 3 washes but recommend 4.
5
Menudo will be greasy if not washed properly.
6
Water should look less cloudy, menudo will take a pale appearance.
7
Last wash water below
8
In a large stock pot filed with water place menudo to cook with 1/2 an onion
9
Cook with a rolling boil for 3 hours until meat tender
10
After 3 hours add full can of hominy with water, should replenish lost stock due to boiling
11
Boil 30 more min
12
Chile: take long red dried chiles remove stems and seeds
13
Boil chiles 10 min until soft, save boil water
14
In a blender combine all the sauce ingredients.
15
Use the chile boil water as the base for the sauce.
16
Blend on high for 5 min
17
Once blended add whole blender of chile to the boiling menudo, soup will turn red
18
Cook with sauce for additional 15 min.
19
Salt to taste (note: this will be a lot of salt because a lot of soup) salt and taste broth until your desired flavor is reached.
20
Boil after salt for 15 min
21
Serve with pan Blanco and enjoy.
22
Add oregano, lime, crushed red pepper as toppings per bowl.

2140

kcal

Calories

573

Carbs

Protein

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

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 6 lb menudo or beef honeycomb tripe, 1 can Large can of white posole (hominy) 6lb 9oz. can, 1/2 onion, 16 Long dried red chiles, and more.

Yes, Menudo de la Frontera (Border Menudo) falls under the General 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 de la Frontera (Border Menudo)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions