There’s something magical about a steaming bowl of Beef Tripe Soup—or as we call it in my family, Menudo—that warms you from the inside out. This traditional Mexican dish isn’t just a meal; it’s a Sunday morning ritual, a remedy for long nights, and a love letter to slow-cooked comfort. My abuela used to swear by its healing powers, and after years of making it myself, I totally get it. The rich, red chili broth, the tender tripe, the way the flavors deepen overnight—it’s pure magic in a pot.
If you’ve never tried tripe before, don’t let its reputation scare you. When cleaned and cooked right (trust me, I’ll walk you through it), it transforms into something silky and delicious. And the best part? This soup is a protein-packed powerhouse that’s as customizable as it gets. Like it spicy? Load up on chilies. Prefer it mild? Easy adjustment. Whether you’re craving a taste of tradition or just want to brave something new, this Beef Tripe Soup is worth every simmering minute. Let’s make some memories (and maybe cure a hangover or two along the way).
Why You’ll Love This Beef Tripe Soup
Oh, where do I even start? This Beef Tripe Soup isn’t just food—it’s an experience. Whether you grew up eating it or you’re trying it for the first time, here’s why it’ll steal a spot in your heart (and your recipe rotation):
- Bold, unforgettable flavor: That rich red chili broth? It’s got depth for days. The combo of toasted ancho and guajillo chilies creates this smoky-sweet backbone that makes every spoonful addictive.
- Protein-packed goodness: Between the tender tripe and collagen-rich beef feet, this soup is basically a meal in a bowl. It’ll keep you full for hours—no sad, hungry stomachs here!
- A taste of tradition: Menudo is Sunday morning nostalgia in Mexican households. Making it feels like connecting with generations of home cooks (and yes, it’s absolutely worth the simmer time).
- Spice level is YOUR call: Nervous about heat? Use fewer chilies. Want to crank it up? Add a couple of arbol chilies to the mix. This recipe is forgiving and flexible.
- Better the next day: Like all great stews, the flavors meld and deepen overnight. Leftovers? More like bonus rounds of deliciousness.
Seriously, once you taste that first steaming bowl—loaded with fresh cilantro, sharp onions, and a squeeze of lime—you’ll get why this soup has such a devoted following. It’s comfort, culture, and culinary magic all in one pot.
Ingredients for Beef Tripe Soup
Okay, let’s gather our flavor builders! Every ingredient here plays a starring role—especially that tripe. Don’t skip the prep notes; they make all the difference between good menudo and knock-your-socks-off menudo.
- 1 lb beef tripe – Look for honeycomb tripe if you can find it (it’s the most tender). Here’s the key: clean it thoroughly under cold running water, scrubbing lightly to remove any lingering impurities. Cut into bite-sized pieces—about 1-inch squares.
- 1 lb beef feet – These add incredible body to the broth thanks to all that collagen. Ask your butcher to split them for you, and give them a good rinse.
- 1 large onion, chopped – White or yellow works best here. Rough chops are fine—they’ll melt into the broth anyway.
- 4 cloves garlic, minced – Fresh is non-negotiable! That pre-minced stuff won’t give you the same depth.
- 2 dried ancho chilies – These bring that signature smoky-sweetness. Tear off the stems, shake out the seeds, and save those gorgeous wrinkled skins.
- 2 dried guajillo chilies – These add brightness and mild heat. Same deal—stemmed and seeded.
- 1 tsp oregano – Mexican oregano if you’ve got it (it’s earthier), but regular works too.
- 1 tsp cumin – Toast the whole seeds in a dry pan for 30 seconds, then grind them fresh. Trust me, it’s worth the extra step.
- 6 cups beef broth – Homemade is golden, but a good low-sodium store-bought version saves the day.
- Salt and pepper to taste – Wait until the end to season properly—those chilies and meats will surprise you!
See? Nothing scary here—just honest ingredients waiting to work their magic. Now let’s get cooking!
How to Make Beef Tripe Soup
Alright, let’s turn these ingredients into magic! Making Beef Tripe Soup is a labor of love—but don’t worry, most of the work is just patiently letting the pot do its thing. Follow these steps, and you’ll have a bowl of comfort that’ll make your abuela proud.
Preparing the Meat and Broth
First things first: that tripe needs some TLC. After you’ve given it a good scrub under cold water (get in all those nooks!), cut it into 1-inch pieces. Don’t skip this—smaller pieces cook more evenly and become beautifully tender.
Now, grab your biggest pot (this makes a lot of soup!) and add the tripe, beef feet, chopped onion, and minced garlic. Cover everything with water—about an inch above the ingredients. Crank the heat to high until it boils, then immediately reduce to a gentle simmer. Skim off any foam that rises to the top in the first 15 minutes—this keeps your broth clear and clean-tasting.
Here’s where patience comes in: let it bubble away for 2 hours. The tripe should start feeling tender when poked with a fork, and the beef feet will be releasing all that glorious collagen into the broth. Your kitchen will smell amazing already!
Making the Chili Base
While the meats work their magic, let’s build that signature red broth. Take your dried ancho and guajillo chilies—stemmed and seeded—and toast them in a dry skillet over medium heat for about 30 seconds per side. You’ll know they’re ready when they become fragrant and slightly puffed. Be careful not to burn them, or they’ll turn bitter!
Transfer the toasted chilies to a bowl and cover them with hot water. Let them soak for 30 minutes to rehydrate and soften. This step is crucial—it transforms tough dried chilies into blendable gold.
After soaking, drain the chilies (reserve a bit of that liquid!) and toss them into a blender with about ½ cup of the soaking water. Blend until super smooth, then strain through a fine mesh sieve to catch any stubborn bits. That vibrant red paste? That’s your flavor bomb right there.
Combining and Simmering
Back to the pot! After your meats have simmered for 2 hours, it’s time to bring everything together. Add your chili puree, oregano, cumin, and beef broth. Give it a good stir—watch how that broth turns from pale to glorious red almost instantly!
Now, let it all simmer together for another 1 hour. This is when the magic really happens—the flavors marry, the tripe becomes melt-in-your-mouth tender, and the broth thickens slightly from the collagen. About 15 minutes before serving, taste and adjust the seasoning with salt and pepper. Remember: the flavors intensify as it cooks, so go easy at first!
When the tripe is tender enough to cut with a spoon (but still has a pleasant chew), you’re done! The total cook time might feel long, but trust me—every minute is worth it for that deep, complex flavor. Now, let’s talk toppings…
Tips for the Best Beef Tripe Soup
After making this Beef Tripe Soup more times than I can count (and learning from plenty of trial and error!), here are my top secrets for turning good menudo into legendary menudo:
- The tripe cleaning mantra: Spend time on this step—it makes or breaks your soup. Scrub that tripe under cold running water like you’re mad at it! I use a soft brush to get into all the crevices, then give it a quick blanch in boiling water before adding to the pot. This removes any lingering funk and ensures silky texture.
- Low and slow is the way to go: That 3-hour simmer isn’t negotiable. Rushing it means tough tripe. Stir occasionally and keep the heat at a gentle bubble—you want lazy bubbles, not a rolling boil. Your patience gets rewarded with melt-in-your-mouth tenderness.
- Toast those chilies: Don’t skip toasting the dried chilies! Just 30 seconds per side wakes up their oils and adds incredible depth. Burnt chilies taste bitter, so keep your nose alert—when you smell that warm, raisin-like aroma, they’re ready.
- Overnight magic: Like all great stews, this soup tastes even better the next day. Let it cool completely, then refrigerate overnight. The flavors intensify beautifully, and any excess fat solidifies on top for easy removal. Just reheat gently—no boiling!
- The lime squeeze test: Before serving, squeeze fresh lime juice into your bowl. If the broth brightens perfectly, you’ve nailed it. If it needs more zing? Add another chili or pinch of salt. Trust your taste buds over strict measurements.
Follow these tips, and you’ll have a Beef Tripe Soup that’s rich, balanced, and packed with flavor—exactly how abuela intended it. Now, who’s ready for seconds?
Serving Suggestions for Beef Tripe Soup
Now for the best part—diving into that steaming bowl of Beef Tripe Soup! But wait—don’t just ladle and go. The toppings and sides turn this dish into a full-on fiesta. Here’s how I love to serve it (and trust me, the extras matter):
- The holy trinity of toppings:
- Fresh chopped white onion for crunch
- A handful of vibrant cilantro leaves
- Lime wedges for squeezing (this brightens the rich broth instantly!)
I keep these in separate bowls so everyone can customize their bowl.
- Spice lovers’ bonus:
- Diced fresh serrano peppers
- A drizzle of spicy salsa verde or homemade chili oil
My uncle always adds both—but consider yourself warned!
- The ultimate sidekick: Warm corn tortillas—either soft for dipping or lightly charred on the comal for texture. Sometimes I’ll even crisp them into tortilla chips for scooping up tender tripe pieces.
- For heartier appetites: A side of Mexican rice or refried beans turns this into a feast. My abuela always said the beans help “ground” the rich soup.
Here’s my favorite way to eat it: tear off a piece of tortilla, grab a chunk of tripe with it, then dunk the whole bite back into the broth. Perfection! And don’t forget that squeeze of lime—it cuts through the richness like magic.
Pro tip: Set up a toppings bar and let everyone build their own bowl. Half the fun is watching guests discover their perfect combo of heat, acidity, and crunch. Just make extra tortillas—they disappear fast!
Storing and Reheating Beef Tripe Soup
Here’s the beautiful thing about Beef Tripe Soup—it actually gets better after a night in the fridge! But you’ve got to store and reheat it right to keep that perfect texture. After years of making huge batches (and hiding leftovers from my brothers), here’s what I’ve learned:
Storing Like a Pro
First, let your soup cool to room temperature—but don’t leave it out more than 2 hours (food safety first!). I transfer mine to shallow containers so it chills faster. Glass works best because plastic can hold onto that chili aroma forever. Pop it in the fridge, and here’s the magic: that layer of fat that rises to the top? Leave it there until you’re ready to reheat. It acts like a seal, keeping everything moist.
Got more than you can eat in 3-4 days? Freeze it! Portion the soup into freezer bags (I do 2-cup servings), press out all the air, and lay them flat to freeze. They’ll last up to 3 months this way. Pro tip: Label them with the date—future you will be grateful!
Reheating Without Ruining the Magic
When you’re ready for round two, go low and slow. For fridge-cold soup:
- Skim off that fat cap first (or stir it back in for extra richness—your call!)
- Reheat on the stove over medium-low, stirring occasionally. If the broth seems too thick, add a splash of water or broth.
- Never boil—that makes the tripe tough. Gentle bubbles are all you need.
For frozen soup, thaw it overnight in the fridge first. In a hurry? Run the sealed bag under cool water until it loosens, then reheat as above. Microwave works in a pinch—use 50% power and stir every minute to avoid hot spots.
One last thing: Always refresh your toppings! Fresh onions, cilantro, and lime make leftovers taste like a brand-new meal. Now go stash that soup away—future hungry you will be so happy you did.
Beef Tripe Soup Nutritional Information
Let’s talk about what’s simmering in that pot nutrition-wise! A bowl of this Beef Tripe Soup packs way more than just flavor—it’s loaded with protein, collagen, and gut-friendly goodness. Here’s the breakdown per serving (about 1 generous bowl):
- Calories: ~250
- Protein: 20g (Hello, muscle fuel!)
- Carbohydrates: 15g (Mostly from those magical chilies)
- Fiber: 2g
- Fat: 10g (The good kind—thanks to all that collagen-rich beef feet)
- Sodium: ~500mg (Easy to adjust by using low-sodium broth)
But here’s what doesn’t show up on labels: the collagen from slow-cooked beef feet is incredible for joints and skin. And tripe? It’s a natural source of selenium and B vitamins. Basically, this soup is like a warm, edible hug for your insides.
Note: Nutritional values are estimates and vary based on ingredients used. Your exact numbers will dance a bit depending on how much fat you skim, whether you use homemade broth, or if you go wild with extra tortillas (no judgment here!).
Frequently Asked Questions
I’ve gotten so many questions about this Beef Tripe Soup over the years—here are the ones that pop up most often (along with my tried-and-true answers!):
“Can I use honeycomb tripe instead of regular beef tripe?”
Absolutely! Honeycomb tripe (the prettiest, most lacy-looking kind) is actually my top choice—it’s more tender and holds up beautifully in the broth. Just clean it the same way (scrub, scrub, scrub!), and cut it into those 1-inch pieces. If your grocery store only has one type of tripe, don’t stress—any cleaned beef tripe will work, but honeycomb’s texture is next-level.
“How do I tone down the spiciness?”
Easy fixes! First, use only 1 ancho and 1 guajillo chili instead of two each—their flavor stays rich without as much heat. For an even milder version, remove the chili seeds and the white membranes inside (that’s where most of the heat lives). Taste your broth before adding salt at the end—sometimes balancing with a pinch of sugar or extra lime juice can mellow things out perfectly.
“Why does my tripe smell funky before cooking?”
Totally normal! Raw tripe has a… distinctive aroma. But here’s the secret: a good cleaning and that initial 2-hour simmer transform it completely. If the smell still worries you, try this trick my tía taught me: soak the tripe in cold water with a splash of vinegar for 30 minutes before scrubbing. Rinse well, and boom—clean slate for cooking!
“Can I make this in a pressure cooker or Instant Pot?”
You bet! Cut the cook time way down: Pressure cook the tripe and beef feet with aromatics for 30 minutes (natural release), then add the chili base and simmer on sauté mode for another 15 minutes. The texture won’t be quite as velvety as the slow-simmered version, but it’s a great shortcut for busy days. Just don’t skip the chili-toasting step—that flavor’s non-negotiable!
“Is Menudo really a hangover cure?”
*laughs* Look, I won’t make any medical claims… but between the hydrating broth, gut-friendly collagen, and that chili kick? Let’s just say many a Sunday morning in my college dorm was saved by this soup. (Pro tip: Add extra lime and minced onion on top for maximum revival powers.)
Got more questions? Drop them in the comments—I love geeking out over tripe tips!
Ready to Make the Best Beef Tripe Soup of Your Life?
There you have it—my family’s secrets to incredible Beef Tripe Soup, passed down through generations and shared here with you. Will it take time? Sure. Will your kitchen smell amazing for hours? Absolutely. Will that first steaming bowl make it all worth it? One hundred percent.
Don’t let tripe intimidate you—just grab a scrub brush, toast those chilies like your abuela taught you, and let the slow simmer work its magic. Trust me, once you taste that rich, complex broth with tender bites of tripe, you’ll understand why this dish has been beloved for decades.
Now it’s your turn! I want to see your menudo masterpieces. Snap a pic of that gorgeous red broth, your perfectly arranged toppings, or even your messy-but-happy “in progress” cooking shots. Tag me or drop a comment below—I’ll be cheering you on every step of the way. Who knows? Your version might just become your family’s new Sunday tradition.
Happy cooking, amigos! May your soup be flavorful and your tortillas always warm.
PrintHearty Beef Tripe Soup: A 3-Hour Soul-Warming Comfort
Beef Tripe Soup, known as Menudo, is a traditional Mexican dish. It features beef tripe in a rich, red chili broth.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Calorie
Ingredients
- 1 lb beef tripe, cleaned and cut into small pieces
- 1 lb beef feet, cleaned
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 dried ancho chilies
- 2 dried guajillo chilies
- 1 tsp oregano
- 1 tsp cumin
- 6 cups beef broth
- Salt and pepper to taste
Instructions
- Clean the tripe and beef feet thoroughly. Cut the tripe into small pieces.
- In a large pot, add the tripe, beef feet, onion, and garlic. Cover with water and bring to a boil. Reduce heat and simmer for 2 hours.
- While the meat is cooking, remove the stems and seeds from the dried chilies. Toast them lightly in a skillet, then soak in hot water for 30 minutes.
- Blend the soaked chilies with a bit of the soaking water until smooth. Strain the mixture and set aside.
- After 2 hours, add the chili mixture, oregano, cumin, and beef broth to the pot. Season with salt and pepper.
- Simmer for another hour, or until the tripe is tender.
- Serve hot with chopped onions, cilantro, and lime wedges on the side.
Notes
- Clean the tripe thoroughly to remove any impurities.
- Adjust the amount of chili to control the spiciness.
- Menudo tastes even better the next day as the flavors meld.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg
