dinner · dairy-free · gluten-free
Menudo
Weekend and New Year's morning soup of slow-simmered tripe and hominy in a red guajillo chile broth.
- Time
- 240min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Blender or food processor.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Rinse tripe well; simmer with foot, onion, garlic, bay and salt for 2.5–3 hours until tender.
-
2
Blend soaked chiles with 480 ml broth and a garlic clove; strain into the pot.
-
3
Add hominy and oregano and simmer 30 minutes.
-
4
Season with salt.
-
5
Serve with onion, oregano, chili flakes and lime.
