Go Back Email Link
–+ servings
Menudo Soup Recipe (Pancita/Mondongo)

Menudo Soup Recipe (Pancita/Mondongo)

Mexican Menudo is a traditional tripe soup that transforms humble ingredients into a deeply flavorful dish through slow cooking. Tender pieces of beef tripe and succulent meat from cow's feet simmer in a robust broth seasoned with toasted guajillo peppers, garlic, and oregano. Custom garnishes of fresh onions, citrus, and additional chilies allow diners to personalize each bowl according to taste. Favored as a weekend meal and celebrated for its restorative properties, this soup represents the resourceful and communal nature of Mexican cuisine.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main Course, Soup
Cuisine Mexican
Servings 8
Calories 342 kcal
Difficulty Intermediate

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

Nutrition

Calories: 342kcalCarbohydrates: 7gProtein: 32gFat: 19gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 103mgPotassium: 72mgFiber: 2gSugar: 1gVitamin A: 724IUVitamin C: 1mgCalcium: 28mgIron: 8.7mg
Tried this recipe?Let us know how it was!