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.
Menudo Recipe | Menudo, Pancita o Mondongo
Best Menudo RecipeThis soup is usually sold on weekends in small mom-and-pop kitchens called "Fondas", or in restaurants that specialize in Typical Mexican antojitos. The soup is called different names depending on 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.
How to make Menudo Recipe
Instructions:
Recipe for menudo
- Simmer the cow feet and marrow bones in a large pot with 6 quarts of water, 5 garlic cloves, and onion for about 15 minutes at medium heat without covering. Add the tripe and oregano and cook for about 2 – 2 ½ hours approximately until tripe is tender but firm. You could also use a crockpot and set it on low for 6 hrs. To cook in the INSTANT POT, cook the meat for 40 minutes on the in the manual pressure cooker setting, then add the dried peppers sauce and cook for 10 more minutes in the manual setting. (Please check the ingredients list below)
- Remove the cow feet and marrow bones from the pot. Skim the fat that forms on top of the broth. 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.
- Place the roasted 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.
Serve the soup in large bowls and place the garnishes in a dish in order for everyone to add to their liking.
How do you make menudo
¡Buen Provecho!
Mely,
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📖 Recipe
Menudo Recipe
Ingredients
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 marrow 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:
- 6 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
- Dry Mexican oregano
- ¾ cup white onion chopped
- To be eaten with warm corn tortillas.
Instructions
- Simmer the cow feet and marrow bones in a large pot with 6 quarts of water, 4 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). For the INSTANT POT, cook for 30 minutes. For a Pressure cooker 45 minutes. You could also use a slow cooker 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 roasted 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 3 garlic cloves, 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.
- 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.
lesley mitchell
Love your recipe Im in a roomn in Puerto Vallarta with a stove just made Caldo Tomorrow your recipen Im on my Own but the neighbours keep coming out to smell my cooking Made Red Snapper yesterday with peas and Rice
Mely Martínez
Hello Lesley,
Now I also want some of that red snapper with peas & rice. have fun cooking!
Arlene
I added 4 times as much chili pods. Turned out very good!
Mary o
Why does my sauce has a bitter taste
Mely Martínez
Hello Mary,
When the peppers are toaster too much they get a bitter taste, also old dried peppers leave a bitter taste.
Make sure you are using the right pepper. I saw an ad from a popular Mexican store in Los Angeles that advertise PAsilla peppers as Ancho Peppers.
Laura
I’d you over toast the Chiles it will make the sauce bitter
Rusty Cook
This recipe is so simple, and tastes delicious. Thank you for posting. This is my new way to make Menudo!
Nancy
What kind of tripe do you use? Librillo or panal? This what they carry at the Mexican store.
Mely Martínez
Hello Nancy, you can use a combination of the two of them.
ED
I would love to give it a try bc I’ve eaten Menudo several times and I absolutely love it.
But I don’t know if I can find all the different ingredients or where to start looking!
Help?
Emily Hall
You can find the ingredients at any Mexican market. In Las Vegas, we have LaBonita and Cardenas.
Vinnie Sugai
My mother passed away 8 years ago. Been thinking about continuing the Sunday menudo breakfast family get together tradition she would have every couple of months. She really enjoyed having us all together The only thing is I never learned to make menudo from her. I just practiced with your recipe. Might of over cooked the menudo. practice makes perfect try again next week. Thanks for the recipe
Velma Scalzitti
Awesome!
Lorie Miles
Delicious, authentic. Have made tghis 2 times. Family loves it. Thank you for recipe.
Mimi
Love Menudo with cow feet and pork legs, and of course, tripe!
Mely Martínez
Hello Mimi,
So good! Happy cooking!
Angie
I had never had the courage to make Menudo. Never watched my mom or dad make it. My mom would make a large pot, to take home and save for later in the freezer. Then I googled "how to make easy menudo recipe" your recipe is so easy to follow and it turned out "DELICIOUS" my sister's even said that it tastes like mom's.
Mely Martínez
Hello Angie,
Aw! Thank was so nice to hear. Thank you for trying the recipe. I'm sure you got your mom's "sazón"!
Gabryela
Love this recipe!!! Today is my second time making it. And came out so delish!!! Thank you for sharing 😊
Xochitl
I have never cooked with cow feet before. Are they mostly bone? Do they meat on them? Or are they mostly connective tissue?
If I don't have cow feet, should I replace with more marrow bones or with pig feet?
Thanks!
Mely Martínez
Hello Xochitl,
It has cartilage that once cooked until tender is delicious. If you do not find it at the store or do not want to use it in this soup, just replace it with more marrow bones. Happy cooking!
Luna
Ciao Meli, i just cannot find cow feet where I live so do you think I can substitute with pig feet?
Mely Martínez
Hello Luna,
Yes, you can. Or just simple omit them in the recipe. You can substitute using bones with bone marrow.
Rey
Love menudo, especially homemade. She makes everything look so easy but she is usually right on.
Elizabeth Jones
I love it!
Dinohra Medina
all your stuff is like what i grew up with
laura
For those wondering if the recipe is authentic, my family's recipe going back generations is almost identical. Great job! the only difference is that they don't use marrow bones and use half california chili pods and half new Mexico chili pods.