Menudo Mexican Tripe Soup


  • 2 lbs of honeycomb tripe
  • 1 and 1/2 lbs of veal or beef. Chuck roast works well
  • 7 cups chicken stock
  • 3 medium onions, chopped
  • 4 cloves garlic, minced
  • 2 large bay leaves
  • kosher salt and fresh cracked black pepper to taste
  • 1/2 tsp coriander seed
  • 1 tsp dried oregano
  • 1 (15oz) can of hominy
  • 2 tsp crushed red pepper
  • Cut tripe into 1 inch pieces.
  • In a stock pot add the tripe, beef or veal roast, chicken stock, onions, garlic, salt, pepper, oregano and bay leaves.
  • Cook covered  for at least 3 hours or until the  tripe is tender and jelly like.
  • Remove beef  from pot, chop the meat and return to the pot.
  • Add the hominy, cover and cook for 25 minutes longer.
  • Garnish with lime wedges and hot chilies and serve.


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