Menudo | Mexican Soup with Beef Tripe

by Ignacio (Nash) Mancillas (my uncle)

8 pounds beef tripe cut into 2×2-inch pieces
1 beef foot
½ white onion
3 cloves garlic
3 bay leaves
Salt (to taste)
1 19-ounce (large) can red chile sauce for enchiladas
2 29-ounce (large) cans white hominy w/juice


  1. Fill large pot halfway with water and bring to a boil with tripe, beef foot, onion, garlic, bay leaves, and salt. Cook on medium-high flame for approximately 1½ to 2 hours and skim the fat continuously as needed.
  2. Add 2 cans of hominy w/juice and 1 can chile.
  3. Lower flame to medium and boil for 1 more hour. Continue to skim fat as needed. Entire process takes about 3 to 3 ½ hours. Test meat – it should be soft, but not too soft and not rubbery.

Tags: , , , ,

Categories: Rice, Soups, and Sides

No comments yet.


Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: