• 1 calf's or pigs foot
  • 2 lbs. honeycomb tripe
  • 1 large white onion, chopped
  • 3 cloves garlic, chopped
  • 6 whole peppercorn
  • 2 teaspoons salt
  • 4 quarts water
  • 2 large chile anchos
  • 1 large New Mexico dried chile
  • 1 large chile poblano, roasted and peeled
  • 2 tablespoons tomato paste
  • 2 cups tomatoes, chopped
  • 1 1/2 lbs. hominy, drained, rinsed
  • salt, to taste
  • 1 scant teaspoon Mexican oregano


  • Have the pigs foot cut into 4 pieces. Cut the tripe into small squares. Put them into the pan with the rest of the ingredients. Cover with water and bring to a boil. Lower the flame and simmer uncovered for about 2 hours or until the tripe and foot are just tender but not too soft.
  • Meanwhile, toast the chiles well. Slit them open and remove the seeds and veins. Grind them dry to a fine powder. Add it to the saucepan as the meat is cooking. Add tomato paste and tomatoes.
  • Remove the sees and veins from the chile poblano, cut it into strips, and add to the meat while it is cooking
  • Remove the pieces of calf or pigs foot and strip off the fleshy parts. Chop them roughly and return them to the pan.
  • Add the hominy and continue cooking the menudo slowly, still uncovered for another 2 hours. Add salt as necessary. Sprinkle with oregano and serve.
  • Serve with small dishes of chopped chiles serranos, finely chopped onion and wedges of lime for each person to help himself. A Mexican sauce or salsa is also served and tortillas.


  • Description:
  • "A traditional and delicious Mexican soup."SOURCE: Adapted from the Senoras