Menudo Soup Recipe (Pancita/Mondongo)

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.

Jump to:

• Why You'll Love This Recipe
• Ingredients
• Equipment
• How To Make
• Tips from Lola's Kitchen
• Substitutions
• Troubleshooting
• Storage & Reheating
• FAQ
• Related
• The Story Behind Menudo Soup

Ingredients

The ingredients in this Menudo recipe create a perfect balance of flavors and textures. Tripe provides a unique tender chewiness and absorbs the rich flavors of the broth, while cow's foot and marrow bones add natural collagen that creates a silky mouthfeel.

Guajillo peppers bring mild heat and deep color without overwhelming spiciness, complemented by aromatic garlic and oregano that add earthy undertones. The garnishes aren't just decorative, they're essential for customizing each bowl: fresh onions add crunch, citrus brightens the rich broth, and additional chilies let each person control their preferred heat level.

Together, these humble ingredients transform through slow cooking into something truly special that's greater than the sum of its parts.

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For the Broth:

• 3 pounds clean tripe, cut into bite-sized pieces
• 1 cow's foot, cut into pieces
• 1 pound marrow bones
• 4 large garlic cloves
• 1 medium onion, thickly sliced
• 1½ teaspoons salt, to taste
• 2 teaspoons dried oregano
• 6 quarts water

For the Sauce:

• 6 guajillo peppers, cleaned and deveined
• 1 teaspoon ground cumin (optional)
• 3 garlic cloves

For Garnishing:

• Crushed piquin peppers or chili flakes
• Lemon wedges
• Dried Mexican oregano
• ¾ cup chopped white onion
• Warm corn tortillas

Equipment

• Large stockpot or Instant Pot - For slow-simmering the soup to perfection
• Flat griddle or pan - For toasting chilies to develop their flavor
• Blender - Essential for creating the smooth chili sauce
• Fine-mesh strainer - For straining the sauce to ensure smooth texture
• Sharp knife - For cutting tripe and vegetables precisely
• Cutting board - For safe preparation of ingredients
• Skimming spoon - For removing foam and excess fat during cooking
• Large serving bowls - For serving generous portions of this hearty soup

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How To Make

Stovetop Method (Traditional):

1. In a large pot over medium heat, combine cow's feet and marrow bones with 6 quarts water (190°F/88°C).
2. Add 4 garlic cloves and onion, simmer for 15 minutes uncovered.
3. Skim off any foam that forms on the surface.
4. Add tripe and oregano, cook for 2-2½ hours (185°F/85°C) until tripe is tender but still has a pleasant firmness.
5. Remove bones, chop any meaty parts and return them to the pot.
6. Skim off excess fat from the surface.

Instant Pot Method:

1. Combine all broth ingredients in Instant Pot.
2. Cook on Manual/High for 40 minutes.
3. Allow natural release for 15 minutes.
4. Add sauce and cook an additional 10 minutes on Manual/High.

Slow Cooker Method:

1. Combine all broth ingredients in slow cooker.
2. Cook on LOW for 6 hours.
3. Add sauce in the final hour of cooking.

Sauce Preparation:

1. Toast guajillo peppers on griddle over medium heat (350°F/175°C) until fragrant but not burnt.
2. Soak toasted peppers in hot water for 25 minutes to soften.
3. Blend peppers with garlic, ½ cup broth, and cumin until completely smooth.
4. Strain through fine-mesh strainer to remove any solids.
5. Add to soup and simmer 30 minutes more to meld flavors.

Serving:

1. Ladle hot soup into large bowls.
2. Offer all garnishes separately for people to customize their bowl.
3. Always serve with warm corn tortillas on the side.

Tips from Lola's Kitchen

• Buy fresh tripe from a trusted butcher for the best quality and flavor
• Make it a day ahead as the flavors develop beautifully overnight
• Keep the broth at a gentle simmer, not a rolling boil, for the most tender meat
• Toast the peppers carefully - this step adds crucial depth but burnt peppers will make the soup bitter
• Add salt gradually and taste as you go for perfect seasoning
• A squeeze of fresh lime juice just before serving brightens all the flavors
• Remove excess fat after cooking for a cleaner, more balanced flavor

Substitutions

• No guajillo peppers? Use ancho chilies or California chilies instead
• Can't find cow's foot? Use extra marrow bones for richness
• Fresh oregano can replace dried (use double the amount)
• Lemon, lime, or calamansi all work well for the citrus component
• Any dried chili flakes can substitute for piquin peppers

Troubleshooting

• Tripe still tough? Continue cooking until tender - patience is key with tripe
• Broth too spicy? Add more broth or a peeled potato to absorb some heat
• Broth too thin? Simmer uncovered to reduce and concentrate flavors
• Cloudy broth? Strain through cheesecloth for a clearer presentation
• Bitter sauce? The peppers may have been burnt during toasting - next time, watch them more carefully

Storage & Reheating

• Refrigerator: Keeps up to 5 days in an airtight container
• Freezer: Maintains quality for up to 3 months in freezer-safe containers
• Reheating: Warm slowly on stovetop for best results, or microwave in individual portions
• Always add fresh garnishes after reheating, not before storing

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FAQ

Related

Looking for other recipes like this? Try these:

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.