• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexico In My Kitchen
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
menu icon
go to homepage
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
subscribe
search icon
Homepage link
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
×

You are here: Home » 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

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. 
4.82 from 61 votes
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 2 hrs 25 mins
Total Time 2 hrs 50 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!
  • Mexican Pasta Soup with Spinach
  • Bread Soup from Chiapas
  • Squash Vine and Shoots Soup
  • Mexican Potato Soup
« Chile de Arbol Salsa
Paloma Cocktail Recipe »

Reader Interactions

Comments

  1. ELIZABETH WHITE

    September 28, 2018 at 1:27 pm

    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.

    Reply
  2. Paulita Castillo

    September 28, 2018 at 1:14 pm

    Love your site, my favorite is Beef Cheek meat. Love this product especially to make barbacoa.

    Reply
  3. Lee

    September 28, 2018 at 1:06 pm

    I haven’t had tripe soup but love barbecoa, so will pick beef cheeks

    Reply
  4. Teresa Smalley

    September 28, 2018 at 12:31 pm

    5 stars
    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

    Reply
  5. Geraldine

    September 28, 2018 at 12:09 pm

    My favorite is skirt steak but now with this recipe I'm going to try to make this white menudo. It sounds great!

    Reply
  6. Laura Weisman

    September 28, 2018 at 11:56 am

    5 stars
    I love Rumba’s flank steak. Sooo flavorful! We grill them and slice up for fajitas. We use leftovers in salads.

    Reply
  7. Veronica Vazquez

    September 28, 2018 at 11:31 am

    5 stars
    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!

    Reply
  8. Jessica Thornton

    September 28, 2018 at 9:51 am

    I have never purchased Rumba meats before, but skirt steak would be my choice of meat from them.

    Reply
  9. Darlene

    September 28, 2018 at 7:57 am

    I’m not sure if I would like this recipe but I have made many of the others and loved them!

    Reply
  10. LisaLeah

    September 27, 2018 at 11:41 am

    5 stars
    Rumba’s beef heart. Anticuchos - yum!!

    Reply
  11. Erica Parker

    September 27, 2018 at 4:27 am

    My Fav is the beef oxtails 😀

    Reply
  12. Alicia

    September 26, 2018 at 9:13 pm

    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!

    Reply
  13. Maureen

    September 26, 2018 at 6:36 pm

    5 stars
    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.

    Reply
  14. mandy

    September 26, 2018 at 12:28 pm

    5 stars
    I like their hind shanks. There are so many things you can do with a simple shank.

    Reply
  15. Amelia Hernandez

    September 26, 2018 at 11:51 am

    5 stars
    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.

    Reply
« Older Comments
Newer Comments »

Leave a Reply & Rating Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ABOUT ME

Mexico in my kitchen | Mely Martinez

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.

Read more...

ORDER YOUR COPY NOW!

Mexican Cookbook
The Mexican Home Kitchen Cookbook

Taco Recipes

  • Taco Toppings
  • Cod Crispy Fish Tacos [Pescadillas]
  • Ancho Pepper Shredded Beef for Tacos
  • Tacos Arabes Recipe

Salad Recipes

  • Raw Nopales Salad
  • Fresh Corn Salad with Purslane
  • Mexican Chicken Salad
  • Hearts Of Palm Salad

AS FEATURED IN:

Footer

About

ABOUT
PRIVACY POLICY
USER SERVICE AGREEMENT
ACCESSIBILITY STATEMENT

Newsletter

SIGN UP FOR EMAILS AND UPDATES!

Follow / Contact

FACEBOOK
INSTAGRAM
PINTEREST
CONTACT

COPYRIGHT © 2022 · MEXICO IN MY KITCHEN