Menudo is a classic Mexican soup that is traditionally served during the holidays, and especially at Christmas-time. It’s also known as a hangover remedy here in Texas, where the popular soup is served at many local Tex-Mex restaurants on Sundays.
Menudo is packed full of one of my favorite ingredients, hominy. These plump, juicy kernels have such an amazing texture and they take on the flavor of whatever broth you add them to, making them the perfect addition to any soup or stew.
As a child, I remember my mami would spend hours prepping her ingredients and tending to the menudo pot all night. She served her menudo with onions, cilantro, limes and fresh bolillos, which she placed on the table next to our steaming bowls of menudo.
Serving Menudo Your Way
Bolillos are the perfect vehicle for soaking up all of the delicious menudo broth, and my abuelito’s favorite. I loved watching him dip pieces of fresh, warm bread into his soup, and to this day, I still eat my menudo the same way.
My mother-in-law serves her soup a little differently. Instead of bolillos, she places crisp saltines on the table. My husband grew up eating menudo with saltines and it’s still his favorite way to enjoy a big steaming bowl of this classic Mexican soup.
Menudo is a dish passed down from generation to generation, that picks up new traditions as it is shared. We each have our own way of enjoying this special dish. The memories that we make while eating it are part of what draws us to cook it again and again.
Menudo (Tripe Soup) with Rumba Meats
For this recipe, we’re using Beef Honeycomb Tripe, the star ingredient in any good menudo recipe. This dense, chewy meat is loved by many and has a unique texture that perfectly absorbs the rich flavor of our soup.
For best results, you want to use only the freshest, highest-quality cuts of meat. That’s why I’m using Beef Honeycomb Tripe from Rumba Meats. Their tripe comes pre-cleaned and ready to use. It’s also stored in airtight bags that you can easily freeze for later use.
You can visit any Kroger store in the state of Texas to find Rumba Meats products. They also carry beef cheek, skirt steak, sweetbreads, beef tongue and many more cuts of meat for traditional Mexican cooking.
Here’s a short video how easy it is to make Menudo at home with Rumba meats:
MenudoAuthor Vianney Rodriguez
Yield 8-10 Serves
- 2 pounds patas (pig feet)
- 1 small head of garlic, unpeeled
- 1 onion, peeled and sliced in half
- 2 teaspoon oregano
- 4 dried ancho chiles, stems and seeds removed
- 3 dried guajillo chiles, stems and seeds removed
- 2 cups of beef broth