White Menudo Soup & a Cookbook Giveaway!
Go to the comment section to participate.
White Menudo is really easy to make, this authentic soup form the State of Sinaloa in Mexico uses few ingredients but it is packed with a lot of flavors rendering a very earthy meal in a bowl.
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.
White Menudo Sinaloa Style
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.
ENJOY!
How to make White Menudo Soup
RUMBA® Meats sponsored this post. Foods of the Soul
Ingredients for White Menudo
DIRECTIONS:
- 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. (Please check the ingredients list for your White Menudo below)
- 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.
- Add the drained and rinsed white hominy along with the oregano and 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.
- Serve the White Menudo soup in bowls, and pass the garnishes around the table so everyone can add them to their personal liking.
White Menudo Soup
Ingredients
- 3 Pounds of Honeycomb tripe from RUMBA® Meats
- 2 limes
- 1 head of garlic cut in half
- 1 medium white onion cut into 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
TO SERVE:
- ½ Red onion finely chopped
- ½ cup of mint finely chopped (or just the leaves)
- ½ cup cilantro finely chopped
- 2 limes cut into wedges
- 2-3 Serrano peppers finely sliced
- 3 teaspoons of dried Mexican oregano
- Piquín peppers freshly crushed (optional)
- Warm corn tortillas or French bread
Instructions
- 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.
- 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.
- Add the drained and rinsed white hominy along with oregano, and 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.
- Serve the White Menudo soup in bowls, and pass the garnishes around the table, so everyone can add them to their personal liking.
Notes
Nutrition
This White Menudo 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.
And in honor of Hispanic Heritage Month, Rumba Meats® is giving away this Cookbook “Recetas con Raíces” Recipes with roots is a collection of recipes written in Enlgish from different Latin countries using the Rumba Meats cuts of meat.
To participate, leave a comment mentioning what is your favorite cut of meat from the Rumba Meats products. You can go check them out in this LINK.
An in case you missed the Facebook Live where I cooked this recipe, you can watch the replay here.
This giveaway is closed, we are still contacting the winners.
Provecho!
Mely,
More recipes:
Steamed Squash Easy Recipe
Bocoles, Corn Masa Cakes
If you like our recipes follow us on Instagram @mexicoinmykitchen
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.
lovely food memory have a wonderful christmas
My Grandmother's family was from Sonora. I grew up only exposed to white menudo with chili pikins. Delicious.
My mom was from Sinaloa so I grew up with menudo blanco. But we never used canned hominy. Always bought Nixtamal from a local tortilleria which ground the corn for massa. Nothing better than starting the day with a bowl of menudo garnished with oregano, onion, a squeeze of lemon, and chile chipiltin, with bollios fresh from the panaderia.
Honeycomb tripe is my favorite! I help my father make his delicious red menudo! Definitely a treat in the House, so as soon as it is done all my sisters come over and devour the pot of menudo! 🤤
Well, I hadn’t heard of Rumba Meats until this post but inspired by this post I will attempt pozole blanco using Rumba Meats honeycomb tripe! So I guess you can say that’s my favorite product as of now – honeycomb tripe from Rumba Meats!
I love Mexico in my kitchen has been following I would love to win one of your recipe books
Inspired by your post I will attempt menudo blanco so you can honeycomb tripe is my favorite Rumba Meats product!
Never knew about white menudo something different wouldn’t mind trying it since I been following Mexico in my kitchen have tried so many of your recipe I love it thank you so much Mely😊😊😊
I’ve never tried the white menudo, but inspired by your post I will definitely give it a try. I also have never heard of Rumba Meats, so I will say the honeycomb tripe is my favorite cut from Rumba meats.
I haven’t tried rumba meats before, after checking out their selection I’d love to try their skirt steaks. Also thanks for doing another give away, here’s to trying to win 🤞🏽
Wow I didn’t know about white menudo🤗 I need to try it,love menudo🤗🤗
My favorite is the flank steak, for carne asada!
I am looking forward to this recipe. I love your other sopes and make them often!
I will take the Honeycomb Tripe for my special dishes.
iVE NEVER HEARD OF WHITE MENUDO! SOMETHING NEW WE WILL HAVE TO TRY!
Inside Skirt Steak!!!!
I look forward to receiving recipes like this one in my emails everyday! I started to collect all of our family recipes for my daughters and your emails are great to add to my family collection of yummy recipes too! I love how they are so authentic – and something I want to leave to my kids to carry on the tradicion – Gracias!
My mother use to make the most delicious meals ranging from caldos, Carnes, arroz & everything that you can imagine. When I was younger I made it my goal to learn her secrets & ways of cooking to pass on to future generations so they can taste her meals even when she was gone. I feel that’s how I continue my mother’s legacy & she always taught me that when cooking to use tomatoes, onions & garlic & to not forget the bones of meats because that’s what adds flavor so I would definitely use rumba meats beef oxtail for a delicious posole.
I’m a big fan of honeycomb tripe and skirt steak. I have made both white and red menudo. Either way is delicious. Your recipe here was very good. Thank you for sharing. My dad and I would experiment in the kitchen on how many ways we could come up with tasty recipes using these cuts of meats plus others. It’s endless what you can do. Just lost my dad last year and miss the time we spent in the kitchen together making tasty recipes. Great memories.
Love your recipes. As a ‘Gringo’ married to a Mexicana, we have many fiestas at your home. Everyone comments on how great the food is, assuming that my wife is the cook. She always turns to me, with a smile on her face and says, Che Eduardo made this meal. Thank you for the wonderful recipes. With my wife’s cancer, I augment them somewhat to make sure she can enjoy them and not have the food interfere with her special diet.
Gracias
Eduardo
The skirt steak is my favorite Rumba meats product so far. I will definitely be trying more!
I love your authentic recipes, they remind me of the home style cooking I grew up with. My favorite cut is the inside skirt cut.
Flank steak is the best!
I have not seen Rumba meats in my grocery stores, but I will do a search to see if I perhaps an just missing them. But I would definitely try the skirt steak for fajitas, a family favirite! I love you blog and posts, brings back so many wonderful memories. Thank you!
I love you’re authentic recipes. Inside skirt steak is my favorite!
First off I just wanted to say I love getting emails from you Mely and I enjoy all the authentic food.
My favorite cut of meat is the shank and I love having caldo de res and adding that type of cut of meat.
thank you and great giveaway hope I am lucky!
Nely Reyes
Caldo de res is one of my all time favorite meals so I think for that you add Shank cut for the meat.
Hope I get lucky with the giveaway!
My favorite has always been Carne Assada. Not heard of this meat brand but will definitely check it out.
I have you bookmarked as the place to start when I want something different in my Mexican line up!
Hello – Hola
After revising the Rumba Meats Internet site, I realize they are promoting cuts not commonly used, I live in Canada and its quite difficult to find some like that. I just can find the classic cuts of meat. To my surprise, viscera (entrails and bowels) are being rediscovered. When I was a child, mother used to cook Menudo (pancita); Tongue (lengua en salsa de almendras); Tacos of tripas, both the broad and the narrow bowel; Beef oxtails (caldo de cola de res, para los días frios); nothing is best to give a good flavor as the Bones, Liver (higado empanizado o encebolledo) etc.
I would try all of the product from Rumba. However, I would take as my personal choice The Beef Tongue. it has a very delicate taste and texture; you can hardly believe is a king of meat. Thank you.
Jose
Hello – Hola
After revising the Rumba Meats Internet site, I realize they are promoting cuts not commonly used, I live in Canada and its quite difficult to find some like that. I just can find the classic cuts of meat. To my surprise, viscera (entrails and bowels) are being rediscovered. When I was a child, mother used to cook Menudo (pancita); Tongue (lengua en salsa de almendras); Tacos of tripas, both the broad and the narrow bowel; Beef oxtails (caldo de cola de res, para los días frios); nothing is best to give a good flavor as the Bones, Liver (higado empanizado o encebolledo) etc.
I would try all of the product from Rumba. However, I would take as my personal choice The Beef Tongue. it has a very delicate taste and texture; you can hardly believe is a king of meat. Thank you.
Beef skirt!!!! Yum, it is so delicious!!
My favorite rumba meats cut is lengua.
tripe and epazote tacos are my favorite
Beef liver – it’s nicely trimmed and tender.
I can get beef tongue locally since we have a significant Hispanic community. I am always unsuccessfully looking for oxtails and I see that Rumba Meats has them. Now I can find them! My father-in-law made menudo dishes among other TexMex favorites but I have never tried cooking it myself. Now I’m inspired
I love to receive your emails with all the tasty recipes. I’ve even tried a couple and they were absolutely delicious! I would love to win a cookbook.
I never had white menudo , i grew up in texas el paso and we had the one with color , but im definitely make this one on Sunday !!!! So excited ….. yum
My favorite piece of meat from Rumba is the beef cheek meat! My family loves barbacoa tacos on Sunday morning’s, yum!
I love the recepies you create. They are easy to follow and understand. Everyday seeing your emails make me fall more into love with Mexican Foods. Thank you so much and keep up the great work you do. Looking forward to seeing more recepies.
Love white menudo..
Felicidades en la publicacion de este libro con recetas ricas y tradicionales.
The beef oxtail is my favorite makes some really good chipotle adobo tacos! Thanks for posting all your wonderful recipes! I can’t wait to try this recipe my husband loves menudo!
I love the oxtails to make in tacos. SO good!
I’ve only ever had Rumba Skirt Steak, & it was great. With the cookbook I’ll branch out!
I love your stories and recipes! I like flank steak most for its versatility.
Not a menudo fan but love all other recipes!!
I LOVE YOUR POSTS AND ALL THE RECIPES. I WOULD LOVE TO WIN A COOKBOOK…THERE IS NOTHING I WON’T TRY ONCE!!
Oxtails! My mom made caldo using oxtails and so do I.
Menudo..one of my favorite during winter. Makes me think of home. Mexico.
My hope I win this give away my comfort food is Sopa de Habas
My Aunt used to make White Menudo everytime we went to visit her in Mazatlán. I love it!!! Now that I have the recipe, I can pass it on to my kids. Thanks.
My favorite cut from Rumba Meat Cuts is carne picada! Thank you for all your recipes, wishing you all the best!!
I’ve never had menudo, but I have had pickled tripe. My mother used to dredge it in flour and dip it in egg and fry it. Oh my word. Delicious!
Favorite is the inside skirt steak, but all the cuts are good……depends on what you’re in the mood for.
Haven’t found Rumba meats yet, but when I do, I’ll try the tripas. I love eating them, but cleaning, not so much.
I grew up on menudo blanco (my mom’s people came from Sonora), so was surprised to discover menudo rojo when we visited my dad’s family in Michoacan.
I still prefer menudo blanco (with dried oregano, chiltepines, chopped green onion, & a big squeeze of fresh lemon juice). Funny, though, my brother prefers menudo rojo!
Gracias, Mely, por tus recetas. La carne de Rumba Meats que más me gusta sería colita de buey.
My favorite cut of meat from the Rumba Meats products is the Beef Outside Skirt In one pan, I sauté and blend my homemade salsa that my grandmother taught me from Guanajuato Mexico. In the other pan, I fry with olive oil on medium heat the meat on both sides until cooked. I then add the salsa to the meat and let it simmer on low….Mexican rice and borracho beans topped with quest fresco. Family loves it! Easy meal during a weekday thanks to Rumba Meats!
I love, love, love your recipes! Thank you so much for bringing the taste of home back into my life!!!
A lifetime fan!
I would go for the Oxtails. Braised oxtails!
Braised Oxtail French Dip Sandwich, or Braised Oxtail and Gruyere sandwich. To die for!
Cross cut hubs cuts with oxtails for caldo de res!! Makes me excited it’s starting to get chilly outside. Going to add menudo to the mix too!! Yummy!
Unfortunately our grocery store doesn’t offer Rumba meats but would definitely try all the meats to create your recipes for my family
As I said when watching you making white menudo on Facebook, it was all I knew before coming to AZ and they had red menudo. I LOVE both. My favorite Rumba meat is beef tongue!! I love it. It is so moist and tender.
Carne Picada is my fave. Great meats from Rumba.
To get the best authentic recipes, Mexico in my Kitchen is the place to go to for that special recipe. The best meat to buy is the cheek meat because that’s what I use to make Barbacoa.
My favorite Rumba meat product … It’s got to be the beef tongue. Great for making tacos. Fantastic recipes, by the way!
My stepdad use to make white menudo because my stepsister did not like regular menudo it was quite good I had never eaten it like that now I’m going to have to make it this brings back memories thank you.
I would have to say honeycomb tripe or the beef skirt would be my favorite Rumba Meats product. I haven’t ventured out of my comfort zone yet, but once I have new recipes, I’ll get there!!
Inside skirt steak
Beef oxtail, Mmmmmm!
My favorite Rumba product is the beef marrow bones. Makes a delicious soup.
Love your recipes! Thanks!
Wow that looks very different from what we’re used to, but it does sound delicious. Will have to try this recipe.
Enjoyed. I never would have guessed that this dish would be so tasty 😋
This took me back to 1960, while visiting Monterrey N.L. Mex. We visit here every summer, My mother was from there and her relatives still living there, made Menudo for us, common courtesy to feed you, when visiting. White Menudo was new to me, but, Mama, says, This is the way Menudo is cooked, I put chile powder in America(San Antonio,Tx) because you have only seen it that way. It was so Good! Have wonderful memories, my mother passed in 2012, age 101 yrs. But made sure we learned Cooking, I sure cook to show my GrandChildren & GreatGrandChildren all my Mama taught me, As we speak , I have Rumba Beef Tripas, ready to make Saturday evening. Celebremos el Sabor de la familia!! Thank you Rumba products, keep up the good work. By the way, I have been called “Mellie” (Amelia) by my family.
I like their hind shanks. There are so many things you can do with a simple shank.
Looking forward to trying this recipe! Cooking with “underutilized” cuts/parts really deserves more attention. Delicious, inexpensive, and less waste! I had never heard of Rumba meats, either, so glad to learn of a source. I’ve been a long time lover of skirt steak.
My favorite would have to be beef tongue!! Delicious in salsa verde, or salsa roja, or just lightly fried for nice tortas. Love your webpage, Mely!
My Fav is the beef oxtails 😀
Rumba’s beef heart. Anticuchos – yum!!
I’m not sure if I would like this recipe but I have made many of the others and loved them!
I have never purchased Rumba meats before, but skirt steak would be my choice of meat from them.
White Menudo sounds delish! I have never made it, but will try it now. Thanks!
My favorite cut of meat from Rumba would be their beef shirt. It is never a disappointment at our family cook outs & family dinners. Delish!
I love Rumba’s flank steak. Sooo flavorful! We grill them and slice up for fajitas. We use leftovers in salads.
My favorite is skirt steak but now with this recipe I’m going to try to make this white menudo. It sounds great!
I love Mexico in my Kitchen I’ve used many of the recipe’s suggested, since I don’t have family to pass on recipe’s it’s been wonderful reliving some of the memories Although tripe is not my favorite I would have to say,, Chicken or pork are my favorite
I haven’t had tripe soup but love barbecoa, so will pick beef cheeks
Love your site, my favorite is Beef Cheek meat. Love this product especially to make barbacoa.
I have never heard of Rumba meats, and being a gringa, I’ve never been a fan of menudo. After checking out the Rumba website, I definitely think the flank steak would be my favorite as we love flank steak marinated in a homemade chipotle-lime marinade and grilled or seared in a cast iron skillet before being sliced and served with white corn tortillas, and our favorite pico de gallo.
I can’t wait to try the oxtails and I have been looking for beef suet for sometime to make my mincemeat.
Just like many of you, I had never heard of white menudo. I’ve never been a big fan of tripe so this would be something new to me. Here in San Diego, California I have not seen the brand Rumba Meats, but if I had to choose it would most definitely be flank steak. We all love or carne asada! Nothing reminds me more of family and love like a weekend together with friends and family sharing laughs while enjoying carne asada. Thank you for sharing your recipes!! I look forward to seeing who wins the book giveaway!
My favorite would have to be the beef kidney. I love kidney.
Thank you
I’d like to try the skirt steak for fajitas. Yum!
Thank you for sharing all your delicious recipes
Hi, Mely! I 1st became aware of your blog when I was looking for a recipe for recipes using peppers. I am so appreciative of your emails—thanks you are helping me expand my cooking with easy-to-read instructions so the dish comes out great!
Asada and carnitas are my all time fav. Your recipes are everything in my home thank you !!!