Friday, December 18, 2015

White Menudo Soup, a perfect winter treat!

White Mexican Menudo Recipe

One thing that I remember from my childhood was how my mother used to cook her Menudo; even though she had a pressure cooker that could cook those types of meats in a shorter amount of time, she preferred to cook it overnight in a large pot, leaving it to simmer gently for hours.

We lived in an apartment with a very small kitchen, and for hours the smell of garlic, beef, onion, and bay leaf filled all of the bedrooms. I’d wake up in the middle of the night to that delicious aroma, and in the darkness of the night, I would quietly sneak into the kitchen to find a spoon and taste the broth simmering in the huge pot. Almost always, I burned my mouth, but it didn’t matter as long as I could taste a little piece of the menudo. There’s something about its texture that makes it so interesting to eat. This soup takes me back to those moments in my mother’s kitchen in the middle of the night.

Growing up in the north of Mexico, we always had menudo soup seasoned with a red sauce made of dried peppers. This soup however, called “White Menudo”, is similar to the one served in the States of Sinaloa and Nayarit, and even in some regions like in the States of Sonora, Jalisco and Baja California. Every state has its own way of serving this meal: you can find it with or without hominy, topped with chopped onion, mint, cilantro, Serrano peppers, or crushed dried peppers like árbol or piquín peppers. Some eat it with warm tortillas, while others prefer a piece of a French roll to dip into the soup.


RUMBA® Meats sponsored this post. Foods of the Soul



  • 3 Pounds of Honeycomb tripe from RUMBA® Meats
  • 2 limes
  • 1 head of garlic, cut in half
  • 1 medium white onion cut in 4 pieces
  • 1 bay leaf
  • 6 quarts of water
  • 2 (15oz) cans of ready-cooked white hominy, rinsed and drained*
  • 3 small sprigs of mint
  • Salt to taste


  • ½ Red onion, finely chopped
  • ½ cup of mint, finely chopped (or just the leaves)
  • ½ cup cilantro, finely chopped
  • 2 limes, cut in wedges
  • 2-3 Serrano peppers, finely sliced
  • 3 teaspoons of dried Mexican oregano
  • Piquín peppers, freshly crushed (optional)
  • Warm corn tortillas or French bread

White Mexican Menudo Recipe


  • *If you prefer to cook the hominy from scratch, use ½ pound of dried hominy, rinse and leave to soak overnight in a large pot with water. Drain the soaking water, then fill the pot with fresh water and cook at medium heat for about 1 ½ to 2 hours until the corn starts to pop open. Somehow, I couldn’t find un-cooked hominy here in Texas.
  • **You can also use RUMBA® Scalded Beef tripe for this soup. And for a more flavorful soup, add 1 calf’s foot cut into pieces; it is usually sold already cut.


White Mexican Menudo Recipe

1.     Remove the Honeycomb tripe from the package, drain and rinse. Place in a large pot or bowl and squeeze the lime juice over the tripe and fill the pot with water. Let the tripe soak in that lime juice and water solution for 30 minutes, then drain and rinse again. This step will help eliminate any unpleasant smells from the tripe.  Drain and rinse again, pat dry with paper towels, and cut into 2-inch pieces. Place the pieces, with the onion, garlic and bay leaf in a large pot with a lid and fill with the water.
White Mexican Menudo Recipe

2.     Place on medium-high heat, and bring to a boil. Skim off the foam that will form on the top after a few minutes. Now, partially cover the pot, reduce the heat to medium-low, and gently simmer for about 2 hours. If you are adding the calf’s foot, remove as soon as it has cooked. Once it’s cool enough to handle, chop the meaty parts and discard the bones, return the meat to the pot.
3.     Add the drained and rinsed white hominy along with the sprig of mint. Keep cooking slowly, for about another ½ hour. If the tripe if too chewy, it needs more cooking. Well, cooked tripe should be tender when you bite it. Add salt as needed.  Some cooks like to add granulated chicken bouillon to add more flavors to the broth instead of salt.
4.     Serve the soup in bowls, and pass the garnishes around the table so everyone can add them to their personal liking.
White Mexican Menudo Recipe

 This soup reminds me a lot of the “Pho” soups served here in the States at the Vietnamese restaurants. I hope you try it and come back to let me know if you make any changes to the soup. 




  1. I never knew there was such a thing as white menudo. Without the red chile it does seem very close to pho broth, doesn't it? A batch of menudo, red or white, might be a good thing this weekend.

  2. lovely food memory have a wonderful christmas


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