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Menudo (Mexican Tripe Soup)
4.9 from 276 votes

Menudo (Mexican Tripe Soup)

Menudo is a traditional Mexican soup made primarily with beef belly and flavored with a rich, spicy guajillo chili sauce. The broth is simmered slowly to tenderize the meat and develop depth, while the guajillo sauce, made with soaked dried red chilies, garlic, cumin, and oregano, adds a smoky and savory heat. The addition of corn and aromatics like onion and bay leaves contribute subtle sweetness and complexity, balancing the bold chili flavors. This hearty soup is ideal for those seeking a deeply flavored, comforting dish that highlights traditional Mexican cooking techniques.

Prep Time
15 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 25 mins
Servings: 6 servings
Course: Soup
Cuisine: Mexican

Ingredients

Spicy beef soup:
  • 3 lb beef belly clean and cut into pieces about 1-2 inches long, and half an inch wide, removing any fat. 
  • 1 1/2 gallon water
  • 2 onion
  • 4 garlic minced, cloves
  • 2 bay leaves dried
  • 1 corn 14.5oz, large, canned
For the Guajillo Sauce:
  • 6 garlic cloves
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 15 dried red chili
  • salt to taste
  • black pepper to taste

Instructions

For the spicy beef soup:
    Cup of Yum
  1. In a large pot, add the water and let it heat over medium heat.  Add in the beef belly, corn, 4 cloves of garlic and the bay leaves and allow to cook for around 2 hours, or until the meat becomes tender. Careful you don't overcook it!
For the sauce:
  1. Prepare the chilies by washing them and removing their stems. Leave them to soak them in hot water for 12 to 24 hours. Once ready, save 1 cup of the water they soaked in for the next step. To speed up the procedure, boil the chiles for 10 minutes, take them off the heat, cover them, and allow them to cool for an hour or until they have cooled enough to be blended.
  2. Place the chilies in a blender along with one cup of the water you set aside, along with 6 cloves of garlic, cumin, and oregano. Blend until smooth, then strain the mixture of excess water. Season it with salt and pepper to your taste.
  3. Now, incorporate the corn and chili sauce into the pot and let it all come to a boil for approximately 10 minutes to ensure that the flavors mix together harmoniously.
  4. To serve, garnish the soup with chopped onion, oregano/cilantro and a slice of green lemon.

Notes