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You are here: Home » Recipes » Mexican Soups

White Menudo Soup

Published: Sep 24, 2018 · Updated: Aug 22, 2019 by Mely Martínez

JUMP TO RECIPE

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.

White Menudo Soup, a perfect 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 Soup | Easier Than You Think
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

JUMP TO FULL INSTRUCTIONS

White Menudo Soup | Ingredients

RUMBA® Meats sponsored this post. Foods of the Soul

DIRECTIONS:

White Menudo Soup | Instructions step by step
  • 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)
White Menudo Soup | Instructions step by step, quick and easy
  • 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 | Mexican Recipes

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 English from different Latin countries using the Rumba Meats cuts of meat.

Rumba Meats Raices cook book

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

#HispanicHeritageMonth #EnLaCocina #RecetasConRaíces #RumbaMeats

📖 Recipe

White Menudo Soup

Mely Martínez
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. 
4.83 from 63 votes
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 2 hours hrs 25 minutes mins
Total Time 2 hours hrs 50 minutes mins
Course Main Course, Soups
Cuisine Mexican
Servings 6
Calories 327 kcal

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

*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 over 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 Pkg. beef feet cut into pieces; it is usually sold already cut by Rumba Meats®
You can now buy Rumba Meats® products on Amazon. 

Nutrition

Serving: 1BowlCalories: 327kcalCarbohydrates: 9gProtein: 48gFat: 10gSaturated Fat: 2gCholesterol: 115mgSodium: 231mgPotassium: 480mgFiber: 1gSugar: 2gVitamin A: 680IUVitamin C: 17.9mgCalcium: 135mgIron: 2.3mg
Tried this recipe?Let us know how it was!

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    Squash Vine and Shoots Soup
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  1. Cristela Pena

    January 02, 2023 at 4:53 pm

    I will make the white menudo soup, had never heard of it before! I have made many of your recipes and bought your cookbook to give as Christmas gifts for my granddaughter!

    Reply
  2. Rosa

    February 06, 2022 at 2:19 pm

    I’m from Mexico, growing up I was used to eating white Menudo.
    I moved to the United States and I was surprised to see only red menudo, so I was so happy to find your recipe, and can’t wait to try it.

    Reply
  3. Michael Ann

    January 15, 2020 at 1:48 am

    I left a comment on another menudo recipe asking if you had this one. This is exactly the one I was looking for! Makes me think of my dad and can’t wait to make it!

    Reply
    • Mely Martínez

      January 15, 2020 at 10:29 am

      Hello Michael,
      I hope you like this recipe and enjoy a warm bowl of menudo pretty soon.BTW There are 3 menudo recipes int he blog. And one of them is with a clear red broth with notes to add the corn.

      Reply
    • Krystal Mena

      June 14, 2021 at 12:33 am

      Hola, Mely! Thank you for posting this recipe. It reminds me so much of my mama. She loved menudo blanco, especially my grandmother's. My 'Lita was co-owner of a Mexican bar/restaurant that was in Tracy, CA, a long time ago. It was called "La Gloria". She was also one of the chefs there. The other owner was my abuelo, who was also one of the chefs there. Anyway, this recipe was just what I've been looking for. Thank you for posting it!

      Reply
      • Mely Martínez

        June 14, 2021 at 10:32 am

        Hello Krystal,
        Thank you for visiting Mexico in My kitchen, I hope the white Menudo recipe is as good as your mama's recipe. Buen provecho!

    • Donna

      November 25, 2021 at 6:04 pm

      I haven’t tried the recipe yet but I’m looking at the ingredients and I just don’t really see anything there that’s going to give it lots of flavor am I missing something or does it end up with a lot of flavor. Let me know thank you.

      Reply
      • Mely Martínez

        November 30, 2021 at 8:02 pm

        Hello Donna,
        The meat, onion, garlic together render a great flavor.

  4. Robert Voss

    March 16, 2019 at 4:01 pm

    My teenage son and I love tripe. We will definitely try this soon!

    Reply
  5. NORA A FLORES

    September 30, 2018 at 4:23 pm

    5 stars
    Asada and carnitas are my all time fav. Your recipes are everything in my home thank you !!!

    Reply
  6. Debbie Smith

    September 29, 2018 at 11:36 am

    5 stars
    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!

    Reply
  7. Tammy

    September 29, 2018 at 11:21 am

    5 stars
    Thank you for sharing all your delicious recipes

    Reply
  8. Lisa

    September 28, 2018 at 9:42 pm

    I'd like to try the skirt steak for fajitas. Yum!

    Reply
  9. Shelley Stevenson

    September 28, 2018 at 7:21 pm

    5 stars
    My favorite would have to be the beef kidney. I love kidney.
    Thank you

    Reply
  10. Carmen Gonzalez

    September 28, 2018 at 6:35 pm

    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!

    Reply
  11. Martha

    September 28, 2018 at 4:29 pm

    5 stars
    I can't wait to try the oxtails and I have been looking for beef suet for sometime to make my mincemeat.

    Reply
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About me

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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