Jeanne Benavidez


A friend of mine who owned a Mexican Food restaurant for many years gave me his recipe for Menudo. It was one of his most popular menu items. I have tweaked it a little, adjusting spices to my taste, and have been making this for years. I get many requests for this during the holidays. It is a wonderfully rich and flavorful soup that has a reputation for curing hangovers. I just like it because it tastes so good. I usually make my own red chili paste to use but using this packaged Menudo Mix and ground red pepper is a little shortcut I take occasionally. Photo is from internet to show how it should look when complete.


★★★★★ 2 votes

8 - 10
30 Min
4 Hr
Stove Top


  • 6 lb
    honeycomb or regular tripe
  • 3 lb
    pig feet, split
  • 1 gal
    water to cover
  • 1
    lg onion, chopped
  • 2 Tbsp
    garlic, chopped
  • 2 pkg
    menudo seasoning mix (usually found on latin food isle in grocery store)
  • 1 Tbsp
    ground red pepper
  • 6 tsp
  • 1 Tbsp
  • 1 Tbsp
    mexican oregano, crushed
  • 1 tsp
    black pepper
  • 1 gal
    can hominy

  • ·
    crushed red pepper flakes
  • ·
    chopped onion
  • ·
    dried oregano
  • ·
    lemon or lime slices
  • ·
    saltine crackers

How to Make Menudo


  1. Cut tripe into 1-inch pieces.
  2. Place in a very large soup or stock pot with pig knuckle, water, onions, garlic, Menudo Seasoning Mix, salt, coriander, oregano, the crushed red pepper, and black pepper.
  3. Simmer, covered, for 3 1/2 hours till tripe has a clear, jellylike appearance and pig knuckles are very tender.
  4. Remove pig knuckle from pot. When cool enough to handle, discard bones; chop meat and return to soup.
  5. Add drained hominy; cover and simmer 30 minutes longer.
  6. Serve with crushed red pepper, chopped onion and dried oregano to taste.
  7. Garnish with lemon or lime wedges and saltine crackers.

Printable Recipe Card

About Menudo

Course/Dish: Pork
Main Ingredient: Beef
Regional Style: Mexican

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