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


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6 lb
honeycomb or regular tripe
3 lb
pig feet, split
1 gal
water to cover
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


  • 1Cut tripe into 1-inch pieces.
  • 2Place 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.
  • 3Simmer, covered, for 3 1/2 hours till tripe has a clear, jellylike appearance and pig knuckles are very tender.
  • 4Remove pig knuckle from pot. When cool enough to handle, discard bones; chop meat and return to soup.
  • 5Add drained hominy; cover and simmer 30 minutes longer.
  • 6Serve with crushed red pepper, chopped onion and dried oregano to taste.
  • 7Garnish 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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