Authentic Restaurant Style Menudo Recipe (Mexican Hangover Cure)
Authentic Restaurant Style Menudo Recipe (Mexican Hangover Cure) is a medium Mexican recipe that serves 8. 350 calories per serving. Recipe by ArnieTex on YouTube.
Prep: 45 min | Cook: 5 hrs 30 min | Total: 6 hrs 35 min
Cost: $46.08 total, $5.76 per serving
Ingredients
- 7.5 pounds Pork Tripe (Panza) (cleaned, cut into bite‑size pieces)
- 2 pieces Pork Feet (cleaned; adds depth of flavor)
- 7 cloves Garlic (rinsed, unpeeled)
- 15 pieces Dried Guajillo Chiles (seeds and membranes removed, rinsed)
- 1 whole Sweet Onion (quartered)
- 3 pieces Chipotle Chilies in Adobo (optional) (adds smoky heat)
- 2 tablespoons Olive Oil (for optional sauté of chilies)
- 1 tablespoon Kosher Salt (plus to taste)
- 2 teaspoons Dried Oregano (Mexican oregano preferred)
- 2 cans (15 oz each) Canned Hominy (drained and rinsed)
- 2 whole Lime (cut into wedges for serving)
- 5 pieces Serrano Peppers (finely chopped for garnish (optional))
- 0.25 cup Fresh Cilantro (chopped, garnish)
- 8 pieces Corn Tortillas (warmed before serving)
Instructions
Prepare the Meat
Rinse the pork tripe and pork feet under cold water. Pat dry and cut the tripe into bite‑size pieces (about 1‑2 inches). Trim excess fat if desired but keep some for flavor.
Time: PT15M
Start the Broth
Place the cut tripe and pork feet in the large stockpot. Cover with enough water to submerge the meat by 2‑3 inches. Bring to a rolling boil, then immediately reduce to a gentle simmer. Skim off any foam that rises.
Time: PT30M
Prep the Chili Sauce Ingredients
Rinse the 15 dried guajillo chiles, remove stems, seeds, and membranes. Quarter the sweet onion. Peel the garlic cloves (no need to peel if you prefer a milder flavor).
Time: PT10M
Cook the Chili Base
In a separate saucepan, combine the rinsed guajillos, garlic cloves, quartered onion, and optional chipotle chilies. Add enough water to cover. Bring to a boil, then simmer for 15‑20 minutes until the chilies are soft.
Time: PT20M
Blend the Sauce
Transfer the softened chili mixture to the blender. Add 1 tablespoon kosher salt and blend until completely smooth.
Time: PT5M
Strain the Sauce
Pour the blended sauce through a fine mesh strainer back into the saucepan, pressing with a spoon to extract as much liquid as possible. Discard the solids.
Time: PT5M
Combine Sauce with Meat Broth
After the meat has simmered for about 3½‑4 hours and is beginning to become tender, stir in the strained chili sauce (approximately 2 cups). Return the pot to a gentle simmer.
Time: PT5M
Season the Soup
Add 2 teaspoons dried oregano and 1 tablespoon kosher salt (or to taste). Stir well and continue simmering.
Time: PT2M
Add Hominy
Drain and rinse the canned hominy. Gently stir it into the pot. Simmer for an additional 35‑40 minutes so the hominy absorbs the broth flavors.
Time: PT40M
Final Adjustments & Serve
Taste the finished menudo and adjust salt or pepper if needed. Ladle into bowls and garnish with lime wedges, chopped serrano peppers, chopped onion, fresh cilantro, and warm corn tortillas on the side.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 15 g
- Fat
- 20 g
- Fiber
- 3 g
Dietary info: gluten‑free (when using corn tortillas), high‑protein, dairy‑free, nut‑free
Allergens: pork, corn
Ingredient Substitutions
- Instead of Pork Tripe (Panza): Beef tripe
- Instead of Pork Feet: Pork hocks
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Dried Guajillo Chiles: Dried Ancho Chiles
- Instead of Sweet Onion: Yellow onion
- Instead of Chipotle Chilies in Adobo (optional): Smoked paprika (1 tsp)
- Instead of Olive Oil: Vegetable oil
- Instead of Kosher Salt: Sea salt
- Instead of Dried Oregano: Thyme
- Instead of Canned Hominy: Fresh hominy
- Instead of Lime: Lemon wedges
- Instead of Serrano Peppers: Jalapeño peppers
- Instead of Fresh Cilantro: Parsley
- Instead of Corn Tortillas: Flour tortillas
Equipment Needed
- Large Stockpot (12‑14 qt)
- Cutting Board
- Chef's Knife
- Blender
- Fine Mesh Strainer
- Ladle
- Measuring Spoons
- Tongs (optional)
- Serving Bowls
- Small Bowl (for draining hominy) (optional)
- Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Cutting the pork tripe into bite‑size pieces for even cooking.
- Simmering the broth low and slow (4‑6 hours) until the meat is melt‑in‑your‑mouth tender.
- Removing seeds and membranes from the guajillo chiles to avoid bitterness.
- Blending and straining the chili sauce to achieve a smooth texture.
- Adding hominy at the end so it absorbs flavor without becoming mushy.
Chef Tips from the Video
- For extra depth, roast the guajillo chiles briefly in a dry skillet before boiling.
- If you like a smoky flavor, add a small piece of smoked paprika with the oregano.
- Use a heavy‑bottomed pot to prevent scorching during the long simmer.
Troubleshooting
Meat is still tough after the suggested cooking time.
Continue simmering on low heat, checking every 30 minutes. The tripe should become very soft and start to fall apart.
Sauce is too thick to strain.
Add a little more water or broth, blend again, and then strain.
Soup is too salty.
Add an extra cup of water or unsalted broth and simmer for 10 minutes; the flavor will balance.
Hominy becomes mushy.
Add hominy later (last 30‑40 minutes) and avoid over‑cooking.
Storage
Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze in portion‑size bags for up to 2 months; thaw before reheating.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- Prepare the chili sauce a day ahead and store in the fridge; add to the broth when ready.
- The broth can be cooked overnight in a slow cooker; reheat and finish with hominy before serving.
Frequently Asked Questions
What is the cultural significance and history of Tex-Mex Red Menudo in Mexican cuisine?
Red Menudo is a traditional Mexican soup made with pork tripe and hominy, often enjoyed for breakfast or as a hangover cure. In Texas and the American Southwest, it has become a staple at weekend gatherings and holiday celebrations, reflecting the blend of Mexican heritage and Tex‑Mex flavors.
What are the traditional regional variations of Menudo in Mexican cuisine?
In central Mexico, menudo is often made with a red broth from guajillo and ancho chiles, while in northern regions a white broth using only garlic and herbs is common. Some families add pork feet or pork knuckles for extra richness, as shown in the ArnieTex recipe.
How is Menudo traditionally served in Mexican culture?
Menudo is traditionally served hot in deep bowls, accompanied by lime wedges, chopped onions, sliced serrano peppers, fresh cilantro, and warm corn tortillas. Diners add the garnishes to taste, creating a bright, spicy finish.
What occasions or celebrations is Menudo traditionally associated with in Mexican culture?
Menudo is popular on weekend mornings, during holidays such as Christmas and New Year's, and is famously regarded as the ultimate hangover remedy after celebrations. It is also served at family gatherings and church events.
What makes Tex-Mex Red Menudo special or unique in Mexican cuisine?
The Tex‑Mex version emphasizes a deep red chili sauce made from guajillo chiles, often includes pork feet for extra gelatin, and is cooked low and slow for 4‑6 hours, resulting in a rich, velvety broth that is both hearty and comforting.
What are the most common mistakes to avoid when making Tex-Mex Red Menudo?
Common errors include cutting the tripe too large, which leads to uneven cooking; boiling the broth too vigorously, which toughens the meat; and adding hominy too early, causing it to become mushy. Follow the low simmer and add hominy at the end for best results.
Why does this Menudo recipe use a blended and strained chili sauce instead of whole chilies?
Blending and straining creates a smooth, uniform sauce that coats the meat evenly and prevents gritty texture. It also allows the flavors of the guajillo chiles to fully integrate into the broth.
Can I make Tex-Mex Red Menudo ahead of time and how should I store it?
Yes, the broth and chili sauce can be prepared a day ahead and refrigerated. Reheat gently, add fresh hominy just before serving, and keep the soup in airtight containers for up to 4 days in the refrigerator or freeze for up to 2 months.
What texture and appearance should I look for when the Menudo is done?
The tripe should be very tender, almost melting in the mouth, and the broth should have a deep, glossy red color. Hominy kernels should be plump and have absorbed some of the broth without falling apart.
What does the YouTube channel ArnieTex specialize in?
The YouTube channel ArnieTex focuses on authentic Tex‑Mex and Southern comfort food, sharing family‑style recipes, grilling techniques, and traditional Mexican dishes with a modern home‑cook approach.
How does the YouTube channel ArnieTex's approach to Mexican cooking differ from other Mexican cooking channels?
ArnieTex blends classic Mexican recipes with Texas‑style ingredients and long‑slow cooking methods, often emphasizing hearty, hangover‑cure dishes like Menudo. The channel also highlights practical tips for home cooks, such as using a roaster for overnight simmering.
Last updated: September 6, 2026
