I never thought I’d find a soup that reminds me so much of our Filipino goto and bulalo until I discovered Mexican Menudo Soup! This hearty soup is made with tender tripe (tuwalya) and bones, simmered in a flavorful broth that’s mildly spicy and so comforting.
Just like how we run to lugaw or goto when we’re not feeling well, Mexicans love this soup as their go-to comfort food, especially after a long night out. I’ve made this recipe countless times in my kitchen, and let me tell you, it’s easier to cook than you might think, and the taste is absolutely worth the effort.
If you love goto or bulalo, you’ll definitely want to try this Mexican version.
Why You’ll Love This Recipe
- Rich in nutrients and protein
- Perfect for cold weather
- Can be made ahead and freezes well
- Customizable heat level
- Traditional comfort food
- Known for its restorative properties
- Budget-friendly ingredients
Menudo Soup Recipe (Pancita/Mondongo)
Equipment
- Large stockpot (kaldero) or Instant Pot For cooking the main soup
- Comal or flat griddle (kawali) For toasting chilies
- Blender For making the chili sauce
- Fine-mesh strainer (salaan) For straining the sauce
- Sharp knife (kutsilyo) For cutting tripe and vegetables
- Cutting board (Sangkalan) For preparation
- Skimming spoon (sandok) For removing foam and fat
- Large serving bowls (mangkok) For serving
Ingredients
For the Broth:
- 3 pounds clean tripe tuwalya, cut into bite-sized pieces
- 1 cow’s foot paa ng baka, cut into pieces
- 1 pound marrow bones buto-buto
- 4 large garlic cloves bawang
- 1 medium onion sibuyas, thickly sliced
- 1½ teaspoons salt asin, to taste
- 2 teaspoons dried oregano oregano
- 6 quarts water tubig
For the Sauce:
- 6 guajillo peppers cleaned and deveined
- 1 teaspoon ground cumin optional
- 3 garlic cloves bawang
For Garnishing:
- Crushed piquin peppers siling labuyo
- Lemon wedges
- Dried Mexican oregano oregano
- ¾ cup chopped white onion sibuyas
- Warm corn tortillas
Instructions
Stovetop Method (Traditional):
- In a large pot over medium heat, combine cow’s feet and marrow bones with 6 quarts water (190°F/88°C)
- Add 4 garlic cloves and onion, simmer for 15 minutes uncovered
- Skim off any foam that forms
- Add tripe and oregano, cook for 2-2½ hours (185°F/85°C) until tender but firm
- Remove bones and chop meaty parts to return to pot
- Skim off excess fat
Instant Pot Method:
- Combine all broth ingredients in Instant Pot
- Cook on Manual/High for 40 minutes
- Natural release for 15 minutes
- Add sauce and cook additional 10 minutes on Manual/High
Slow Cooker Method:
- Combine all broth ingredients in slow cooker
- Cook on LOW for 6 hours
- Add sauce in final hour
Sauce Preparation:
- Toast guajillo peppers on griddle over medium heat (350°F/175°C) until fragrant
- Soak in hot water for 25 minutes
- Blend peppers with garlic, ½ cup broth, and cumin until smooth
- Strain through fine-mesh strainer
- Add to soup and simmer 30 minutes more
Tips from Lola’s Kitchen
- For best results, buy fresh tripe from a trusted butcher
- The soup tastes better the next day when flavors have melded
- Keep broth at a gentle simmer, not rolling boil, for tender meat
- Don’t skip toasting the peppers – it adds crucial depth
- Add salt gradually and taste as you go
- Fresh lime juice brightens the flavors significantly
Traditional Serving Suggestions
- Serve piping hot in large bowls
- Offer all garnishes separately
- Always accompany with warm corn tortillas
- Traditional accompaniments include:
- Diced raw onions
- Lime wedges
- Crushed dried chilies
- Additional oregano
- Mexican rice on the side
Troubleshooting
- If tripe is too chewy: Continue cooking until tender
- If broth is too spicy: Add more broth or a potato to absorb heat
- If broth is too thin: Simmer uncovered to reduce
- If broth is cloudy: Strain through cheesecloth
- If sauce is bitter: Ensure peppers weren’t burnt during toasting
Ingredient Alternatives
- Guajillo peppers → Ancho chilies or California chilies
- Cow foot → Extra marrow bones
- Fresh oregano can replace dried (use double amount)
- Lemon → Lime or calamansi
- Piquin peppers → Any dried chili flakes
Storage & Reheating
- Refrigerator: Up to 5 days in airtight container
- Freezer: Up to 3 months
- Reheat: Slowly on stovetop or microwave in portions
- Add fresh garnishes after reheating
Variations
- Northern Style: Add hominy (pozole)
- Spicy Version: Include ancho chilies
- Red Version: Add tomatoes to the sauce
- Verde Version: Use green chilies instead of red
FAQs
Q: Why is my tripe still tough? A: Tripe needs long, slow cooking. Continue simmering until tender. Q: Can I make this ahead? A: Yes! Flavors improve over 1-2 days. Q: Is this really a hangover cure? A: While not scientifically proven, its nutrients and minerals may help recovery. Q: How spicy is this dish? A: Heat level is customizable through garnishes. Q: Can I freeze leftovers? A: Yes, freezes well for up to 3 months.
Nutrition
The Story Behind Menudo Soup
If you’re wondering why Mexicans love their Menudo soup so much, let me take you back in time. This famous tripe soup began as a smart way for Mexican families to use every part of the cow, turning humble ingredients into something special. Back in the early 1900s, when meat was expensive, families would buy cheaper cuts like tripe (the cow’s stomach) and transform them into filling meals that could feed many people.
Menudo’s reputation as a hangover cure didn’t happen by accident. The tradition started in local Mexican restaurants called “fondas,” which would open early in the morning, especially on weekends. After late nights of celebration, people would line up for hot bowls of Menudo, believing its rich broth and protein-packed tripe would help them recover. Science might actually back this up – the soup is full of vitamins and minerals that can help you feel better!
The dish goes by different names across Mexico. In the north, they call it Menudo and often add hominy (like white corn) to make it even more filling. In central Mexico, people know it as “Pancita” (meaning little belly), while in other regions, it’s called “Mondongo.” Each area has its own special way of making it – some use red chilies for a spicier version, others keep it simple with just tripe and bones.
Today, Menudo remains a weekend tradition in Mexican homes and restaurants. Families often gather on Sunday mornings to enjoy this hearty soup together, just like many Asian families have their own special weekend soup traditions. It’s so beloved that you’ll find it at most Mexican celebrations, from weddings to holidays, proving that this humble soup has become much more than just a hangover cure – it’s now a symbol of Mexican family tradition and comfort food at its best.
What makes this dish truly special is how it brings people together. Making Menudo takes time and patience (usually 3-4 hours of cooking), but Mexican families say the wait is part of what makes it special. Just like how Filipinos gather around a pot of bulalo or goto, Mexicans bond over their steaming bowls of Menudo, sharing stories and making memories while the soup slowly simmers to perfection.
