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For the soup:
- 1/2 cup white distilled vinegar
- 4 cups, plus 5 quarts, water
- 1 tablespoon, plus 1 teaspoon, kosher salt more to taste
- 3 pounds beef tripe preferably equal parts honeycomb tripe and book (bible) tripe
- 2 pounds calves’ feet cut into 2 to 4 pieces, optional
- 1/2 white onion
- 1 head of garlic cut in half horizontally, loose papery outer layer removed
- 1 teaspoon dried oregano
- 15 sprigs fresh mint tied with kitchen twine
For the chile puree:
- 4 dried guajillo chiles stemmed and seeded
- 2 garlic cloves peeled
- 1/2 teaspoon cumin seeds lightly toasted
- 1/2 teaspoon coriander seeds lightly toasted
- 2 cups coarsely chopped fresh mint leaves
- 2 cups coarsely chopped fresh cilantro leaves and upper stems
- 1 cup ﬁnely chopped white onion
- 5 or 6 limes halved
- Ground or crushed dried chiltepín chile or dried chile piquín or chile de árbol
- Dried oregano
- Warm corn tortillas corn tostadas, or crunchy bread, to serve
To make the soup:
- Rinse the tripe and calves’ feet, if using, in several changes of cold water.
- In a bowl large enough to hold the tripe and calves’ feet, combine the vinegar, 4 cups of water, and 1 tablespoon of salt, stir to dissolve the salt. Add the tripe, calves’ feet, and enough additional water to cover and soak for 30 minutes. Drain in a colander and rinse well.
- Cut the tripe into bite-size pieces, 1 to 1 1/2 inches.
- Add 5 quarts of water and the onion and garlic in a very large soup pot or a stockpot. If using the calves’ feet, add them to the pot and bring the water to a boil over high heat. Reduce the heat to medium and simmer, partially covered, for 20 minutes. Skim oﬀ any foam.
- Add the tripe to the pot, along with the remaining 1 teaspoon salt, the oregano, and mint-sprig bundle, and bring to a boil. Reduce the heat to low and simmer, partially covered, for 4 hours, or until the tripe is soft and tender but still has some texture. Remove the garlic and onion and discard.
Meanwhile, make the chile puree:
- Place the dried chiles and garlic in a small saucepan, cover with water, and bring to a boil. Reduce the heat to medium-low and simmer for 10 to 15 minutes, until the chiles are softened. Remove from the heat and transfer the chiles and garlic to a blender, along with 1/2 cup of the cooking water. Add the cumin and coriander seeds and puree until smooth. Set aside.
To finish the soup:
- If you used them, remove the calves' feet from the pot with a slotted spoon and set aside to cool until you can handle them. Then remove the meaty and gelatinous pieces and discard the bones. Cut the meat and gelatinous bits into smaller pieces and stir back into the pot.
- Bring back to a simmer. Add the chile puree, stir well to combine, and simmer for another 20 to 30 minutes to blend the ﬂavors. Taste and adjust the salt.
- Arrange the garnishes in small bowls on the table, and set out the tortillas, tostadas, or bread. Serve and let your guests customize their menudo.
81comments inRed Menudo
Sounds great to me. Anything is better than my Late Mum’s tripe and onions
Enjoy your shows, I saw your version of the red menudo, my dad taught us how to make it, he was from Zacatecas. Most people in California do not know to soak the menudo in vinegar; we did. We used lemons and vinegar. Now, at 81, I still enjoy cooking foods from various cultures. You can bet I’ll add this recipe to my collection of recipes. Thank you for bringing some dignity to Mexican Cuisine.
Thanks so much for sharing!
Do you not use hominy?
Can you use hominy?
If so, when would you add the hominy?
Hi Karla, I do not add hominy to my menudo but if you want to do so, I would do it at the same time you add the chile puree. Enjoy!
Leonor Noelia Delgado
I am so ready to try your red menudo recipe. It sounds very delicious. It’s different than how we prepare it the Rio Grande Valley, here we call menudo “the champion of breakfast “
I hope you liked my recipe Leonor!
I don’t know why I never thought to look up your recipes online. I’ve been wanting to make menudo and my grandpa and I just watched that episode recently. We love watching you travel to explore new places and people with their amazing recipes. Thank you, Pati!
Thanks to you and your granddad Stephanie, hugs to both!
Great stuff. Thanks for the recipe
Glad you liked it Joann!
I make a fantastic menudo also with hominy pigs feet and bone marrow. My Hispanic friends say it’s the best they’ve ever tasted and they can’t believe I’m not Hispanic somewhere (I’m a So.Cal. Caucasian guy) My comment is, I just don’t understand adding mint to the menudo, it doesn’t seem right.
Haha, I know it seems weird Joel, but believe me, it gives the Menudo another layer of flavor!
Mary Alice Lopez
For the Red Menudo? My parents were from Saltillo, Coahuila and of course growing up a lot of Mexican food was made in our home. Which of course was delicious. When my mom would make Menudo, she would add Pigs feet to the water. Instead of calves’ feet.
So, I of course make the Menudo with Pigs feet. Pretty sure there is a different taste with the calves’ feet. One day I will try this? that is if my husband will go for it? since I have only made Menudo like my mom, ahhh! maybe he will like it?
Love all your recipes, By the way any chance? you have a Mexican Restuarant in the D.C Virgina area?? our daughter in law is a commander in the Navy and being transferred to D.C in a few months.
Thanks for sharing your way of making Menudo Mary Alice, it sounds really yummy as well. Uy, there are so many Mexican restaurants in the DC Area, some of my favorites are Maiz 64 by Chef Alam Mendez from Oaxaca, Mezcalero Restaurant, Taqueria Xochi and Tacombi.
PATI YOU ARE THE BEST INSTRUCTOR IN THE KITCHEN…
Thanks so very much 😉
Thank you for your recipes I can always look for you on your website or look up a recipe in your books which I have all of them and enjoy watching you on PBS
Your recipes are so similar from my mom’s which I learned growing up but never wrote them down but can look up in your books
Thank you again for all you do you are so authentic
Thanks to you for so much kindness Esperanza, it makes my day to know you have all the books and have been tuning in, yay! Un abrazo grande.
Thank you for this recipe. I was just wondering, can I substitute chicken (whole or breasts) for the tripe? I remember eating as a child but I always left the tripe in the bowl.
Thank you for advising
Hola Rossana! If you do not like tripe, which is the heart and soul of Menudo, I would recommend that you try this recipe for chicken pozole, I am sure you will love it! https://patijinich.com/red-pozole-with-traditional-garnishes/
My wife and I live part time in Mexico and part time in Hawaii.
I love menudo and I am very fortunate to have a Mexican restaurant called El Palenque here in Wahiawa where we live. Now I have a recipe .
Gracias y Dios te bendiga Aloha
Gracias John, so happy you are planning to sell Menudo in Hawaii, yay!
Rafael Colón nyc.
I have made tripe so many ways. Spanish callos, Ecuadorian “Guatita” Latin America style in all different ways and I love it. Never had it Mexican style. Sure👌 would make it your way not adding nor taking,true to the recipe. I will let you know how it came out. By the way! Love your show.
So happy you are willing to try the Mexican way Rafael, please let me know how it came out!
Rafael, the French have a version I plan to make. Will give you and Pati the results.
Looking forward to it Ron!
Pati …why this Menudo doesn’t have any Homminy..?
There are different kinds of Menudo recipes Maria, but you can add hominy if your like it 🙂
When you add the chili to the sauce, you don’t have to strain i?
I do not strain it, but you can do if you prefer Adrian, enjoy!
I have never tried to make it before, but I may try now. Growing up in the RGV, people add hominy to it also. Thank you for sharing your love of food, Pati! You’re one of my faves!💕
Thanks so much Esperanza, un abrazo!
Thank you for the great shows – always mouth watering, and thank you for sharing your recipes.
My pleasure Theresa, thanks so much for tuning in!
Janet K Fanto
Just saw you for the 1st time on PBS and I loved it. I lived way in the countryside of Michoacan in the 70’s but never had menudo. I love it and now armed with a recipe, I’ll be able to treat myself. Thank you very much.
My pleasure Janet, let me know how you like it!
I really enjoy your show Pati and delicious recipes. I am anxious to try the biriadillas.
Hope you like them Grace, let me know 🙂
I really enjoy your show Pati and delicious recipes.
Thanks so much Grace, un abrazo!
Pati, I absolutely love your show and recipes. Thank you for sharing
Thanks to you for following Sally, un abrazo!
i recommend to boil tripe as is , after is done cut in thin stripes …from Balkans !
Thanks for the tip Marcus 🙂
En Cd . Juárez le agregan maíz pozolero y sabe delicioso 😋.
Eres una gran chef Paty. Gracias por tus recetas son deliciosas 😊🙏🏻
Que amable Isa, mil gracias!
Thank! My husband, from D.F., is going to love it, and be so surprised that I made it!
Good luck Jane! Let me know how does your husband enjoy the Menudo 😉
I’ve never heard of having mint in menudo. How obvious is the mint flavor when consuming? I’m not a huge mint fan except for a few desserts and drinks.
I love what the mint does for the Menudo in terms of flavor because it is now overpowering at all, but if you do not care for it, leave it out 🙂
I’ve never heard of using mint either, but – I do use it in my albondigas. It’s a very subtle flavoring. I love layers and layers of flavor, so I am open to suggestions. I will try.
Hopefully you will like it 🙂
I’m very happy that you included the menudo recipe. It’s a little different from my experience in S. TX. The vinegar and a whole head of garlic are the main differences. It sounds really good. No problem finding menudo in S. TX. Thank you very much.
Thanks to you RG, hope you will give this recipe a chance 🙂
It looks very good, I bet it tate good as well
Do you not use any maiz in the recipe?
Not in this recipe Betty, but I know it is popular 🙂
Sra. Pati toda si comida se ve muy rico. Su Menudo si creo que si lo puedo hacer. Gracias, Margarita de El Paso, Texas.
Mil gracias a ti Margarita, ojala que te guste 😉
Do you have a white menudo recipe?
Cuando se le agrega el pozole?
Mi receta no lleva maiz pozolero 😉
You are the best.
And you are as well 🙂 Gracias Martha!
My grandparents would make clear menudo. They would make his stock from pigs feet rather than calf’s. They would take a full 12 hours to make the stock before adding the honeycomb tripe and other ingredients. My grandmother was from the Senora region and my grandfather was from El Paso via Spain. Always served with fresh francecitos and lots of posole. I noticed you did not have and posole ( hominy) For really good menudo you should check out the Good Luck Cafe or the Burrito House in El Paso, TX.
Wow, clear Menudo! Sounds yummy, thanks for sharing Bill 🙂
I can’t wait to try this recipe. Looks delicious!! Thanks for sharing.
Let me know how you like it Toni 🙂
No sabia que en Jalisco no usan el maiz, en Sonora le ponemos maiz y sale riquisimo!
Si! Hay muchas variedades Carina, con maiz tambien debe quedar riquisimo. Saludos!
I enjoyed watching you make this fantastic looking soup. Looks yummy.
Give it a try Barb, it is really different and delicious 🙂