How to Make Mexican Menudo Soup Recipe / Cómo Hacer Menudo, Pancita o Mondongo

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Have you ever wondered what people in other countries use as a remedy to cure a hangover? Well, besides the classic 2 aspirins and drinking a lot of water, in México some people swear this tasty and aromatic menudo soup, with its distinctive spongy texture, will do the magic trick of bringing you back to life. I am not sure about that, but maybe the high content of vitamin B has something to do about it, besides its rich flavor.
This soup is usually sold on weekends in small mom-and-pop kitchens called "Fondas", or in restaurants that specialize in Tipical Mexican antojitos. The soup is called different names depending of the region. It is known as "pancita", Mondongo, or Menudo. In the northern states some cooks add Hominy to make a robust pair with the meat. The recipe also varies from region to region. Other cooks will add Ancho Peppers in addition to the guajillo and even tomato.
It can be stored in the refrigerator for several days and freezes well, preserving its flavor.

Ingredients for 6-8 generous servings
For the broth:
3 pounds of clean tripe cut into small bite size pieces
1 cow’s feet (It’s usually sold already cut up in pieces)
1 pound narrow bones
4 large garlic cloves
1 medium onion cut into thick slices
1 ½ teaspoon salt to taste
2 teaspoons dry oregano
For the sauce:
guajillo peppers cleaned, seeded, open flat, and deveined
1 teaspoon of freshly ground cumin (optional)
3 garlic cloves
For the garnishing:
1 Tbsp. Piquin peppers crushed to add when serving if you like hot food.
Lemons cut into wedges
¾ cup white onion, chopped
To be eaten with warm corn tortillas.

Simmer the cow feet and marrow bones in a large pot with 6 quarts of water, 5 garlic cloves and an onion for about 15 minutes at medium heat without covering. During this time, skim off the foam that forms. Add the tripe and oregano and cook for about 2 – 2 ½ hours approximately until tripe is tender but firm (make sure you do not overcook). You could also use a crock pot and set it in low for 6 hrs.

Remove the cow feet and marrow bones from the pot. Skim the fat that forms on top of the broth. Once the Cow foot cools a little, remove the bones and chop the meaty parts of to be returned to the pot.
While the meat is cooking, prepare the guajillo sauce. Toast the Guajillo peppers in a griddle over medium heat. Press them down with a spatula slightly toasting them without burning them.

Place the toasted peppers in a bowl and cover with water. Let them soak for about 25 minutes until soft. After that, drain the peppers and place them in your blender with the rest of the garlic, ½ cup of the broth, and cumin if using. Blend until very smooth. Strain the sauce using a sieve and pour into the pot. Simmer the broth for another 30 minutes, partially covered. Taste to season with more salt if needed.
Note; Some people add Hominy to the soup. If you can buy Hominy in a can, drain it and add it to the soup in the final simmering.
Serve the soup in large bowls and place the garnishes in a dish in order for everyone to add to their liking. Do not forget warm corn tortillas to soak in the broth.
¡Buen provecho!


  1. one of my favorite foods of all time - I love menudo!

  2. En México encanta este plato! el tuyo se ve exquisito!!
    un beso

  3. ¿Te acuerdas de la "sopa de colita" que le dieron a Tita, la protagonista de "Como agua para chocolate"?
    Seguro que era tan buena como tu sopa de pancita.
    ¡Tus fotos son excelentes!!

  4. welcome back! I love menudo, but did not know it was so easy to make at home! Thanks for the recipe.

  5. el menudo jalisciense fue mi primer desayuno en el Sanborns el dia despues de llegar a México, bien picosito, ay que rico.

    Mely, que gusto ver otra receta tuya, por fin!

    Un abrazo

  6. Mely -- Brilliant recipe and post! I can't wait to make this. Where do you get your cow's feet and tripe? Thanks!

    1. If you are in the Los Angeles area vallarta has a meat sale every Thursday but its actually inexpensive u can go to el super also there are actually more and more supermarkets carrying them

    2. Thanks a lot for this information meg. This will help people living in that area looking to buy tripe.

      Have a great day!


  7. Hi Angela,

    I get the cow feet and tripe at "Shoppers" and I think they also sell them at the Asian markets here in the area but they might be frozen in those Asian stores.

  8. Hola Tlaz,

    Como cocinan esta carne el Italia? Digo aparte de sopas.

  9. Hello Flores Family,

    Thank you for stopping by. I visited your blog and read about your husband. I hope everything is going well.



  10. Sí! por fin Mely! La pancita cruda que esta en esa foto luce tan buena y fresca! por fuerza que tu mondongo quedó deli, se me antojó con mucho orégano y chilito seco, tal cual en la foto, aunque haga calor aquí.

    Sabias que la palabra más usada en el buscador es RECETA ? Siempre es bueno agregarla en el título de la entrada.

    Un abrazo!

  11. Mely,
    que yo sepa la manera clasica de comer pancita (trippa) en Italia es como sopa, "alla parmigiana" es muy tipico, a pesar de que a mucha gente no le gusta la pancita en general, pero se encuentra bastante facilmente en los mercados y me imagino que alguien se la va a comer. Hay otra forma de comer pancita de ternera en Roma, con pasta, le dicen "rigatoni con la pajata", pero nunca he los he probado.


  12. Mely no haz cocinado la pancita como un guisado?
    Como a la mexicana, al último le pones cilantro picado y luego te haces unas dobladillas deliciosas!

  13. Mely,
    compré pancita, voy a hacer tu receta al ratito...


  14. Hola Talz,

    Se que te va a quedar deliciosa. Ya investigue lo de la pancita a la pajata, interesante. Nunca me lo hubiera imaginado con pasta.


  15. Oye NOra,

    No, nunca lo he probado asi, solo en sopa con verduras o en sopa como estilo gravy. Pero esta buena la idea. Se antoja.

    Gracias por el tip.


  16. Love the blog.

    Though it kills me to say it, my grandmother really was a terrible cook. I like learning how to cook the foods of my childhood the right way. My current obsession is tacos al pastor. Everyone I talk to says pineapple is the key, but something tells me it's achiote that is the real trick. Can you offer any advice?

  17. Hello Kirby,

    I answered to your question in your blog.

    Thanks for stopping by.


  18. Your blog and your photos are wonderful!I would love to try this soon.If you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!

  19. I am new to your blog but I am already hungry for more recipes. I hope you post something new soon!

  20. Hello there! I just learned of your work this morning.
    I was thrilled to know that there is someone such as yourself who takes great pride in pursuing their total culture. Using fresh ingredients and cooking as our ancestors taught us is critical to our children and their children. Our legacies must live on no matter who we are and where we are from! Thank you for teaching us the food history of Mexico!!

    Debra C.

  21. Hola Mely, gusto en comentarte y devolverte la visita. Te he visto comentando con Nora y no te conocía. Celebro que haya más blogs de cocina mexicana, de buena comida. Y para más ejemplo un platazo como la pancita, que es de mis favoritos. Son bien pocas las víceras que me gustan: menudo y seso. Con ellos me envenenas y me vuelves loca. Pero lo mejor de la pancita es ver sus efectos restablecedores y terapéuticos después de una noche de copas, ja.

    Te llevo a mis vínculos. ¿En qué lugar de Estados Unidos vives exactamente? No creas que pregunto por pensar en caerte por allá, sino para estadistica en mis vínculos.
    Recibe un abrazo fraterno

  22. Mely donde andas que hace rato no publicas, te pasé a saludar

  23. Mely: por favor ya, publica algo, el´público te aclama !!! :)
    con cariño

  24. I have never made it but I have eaten it. I like the taste. After chewing on some tripe for a while, I ended up giving it to my boyfriend who was Columbian. He gladly took it. I am really enjoying these recipes and your blog.

  25. Easy? It takes time (all day) to make. My hands hurt after cutting up all that tripa! Delicious though, my boys will eat it for days.

  26. Mely! I am so addicted to your site :) So far I have made flour tortillas, green sauce tamales, horchata, and today I am making menudo. You see, my mom passed away 2 years ago and she would make all of this amazing food, but she never left me any recipes. So, In wanting to keep her traditions and foods alive in my family and I stumbled onto your recipes....Thank you so much for sharing. And by the way I have followed your instructions step by step and you have not steered my wrong once. I also have a blog, but I have not posted anything in a long time because I am going to school full time. When I do get a chance I would like to put some of your recipes on there as long as its ok with you, of course I will give you all the credit and link everyone to your site...If you're not ok with that I totally understand I will still visit you to continue to learn your wonderful technique...My family is very grateful as well they have loved everything I have made for them...Sorry to go on and on but I really appreciate you sharing :)

    1. Liz Carcedo,

      Thank you for your kind words Liz. I hope you family keep enjoying your cooking, because you are the one giving it the final touch and your own special seasoning.



  27. Muy buenas las tengas hot me atrevi y hice el munudo siguiendo tu receta en ligature de comprarlo ya echo me saloon estupendamente delicioso gracias por compartir la receta


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