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Menudo Blanco Recipe

Menudo Blanco Recipe

Menudo Blanco Recipe is a traditional Mexican soup made with tender beef tripe and hominy, slowly simmered in a clear, savory broth with garlic, onion, and bay leaves. This comforting white menudo highlights pure beef flavor without dried chiles and is served hot with fresh toppings like onion, cilantro, lime, and oregano for a customizable, authentic experience.
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Prep Time 40 minutes
Cook Time 4 hours
Total Time 4 hours 40 minutes
Servings: 8 People
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Soup Ingredients
  • 2½ pounds beef tripe -honeycomb tripe preferred
  • 1–1½ pounds beef feet marrow bones, or beef shank
  • 2 cans white hominy drained and rinsed
  • 1 large white onion halved
  • 6–8 garlic cloves peeled
  • 2 bay leaves
  • 1½ tablespoons salt =adjust to taste
  • Water -enough to cover ingredients

Equipment

  • Large stockpot or Dutch oven
  • Sharp knife
  • Cutting board
  • Large spoon or ladle
  • Skimmer or slotted spoon
  • Measuring spoons
  • Bowls for garnishes

Method
 

  1. How to Make Menudo Blanco Recipe
Step 1: Start the Broth
  1. Place the cleaned tripe and beef feet or bones into a large stockpot. Pour in enough water to cover everything by a minimum of two inches.
    Menudo Blanco Recipe
  2. Add:
  3. Onion halves
  4. Garlic cloves
  5. Bay leaves
  6. Bring to a rolling boil over high heat.
Step 2: Skim and Simmer
  1. Once boiling, reduce heat to medium-low and skim off any foam that rises to the surface.
    Menudo Blanco Recipe
  2. Cover partially and simmer gently for 2½ to 3 hours, stirring occasionally.
  3. The tripe should become tender and slightly chewy—not rubbery.
Step 3: Remove Aromatics
  1. After the long simmer:
    Menudo Blanco Recipe
  2. Remove onion halves
  3. Remove bay leaves
  4. Check the tenderness of tripe
  5. At this stage, the broth should be fragrant and lightly golden.
Step 4: Add Hominy and Salt
  1. Stir in the rinsed hominy and salt.
    Menudo Blanco Recipe
  2. Continue simmering uncovered for 45–60 minutes, allowing flavors to fully develop and the broth to slightly thicken.
Step 5: Final Taste Check
  1. Taste the broth and adjust salt if needed. Menudo Blanco should be flavorful but not overpowering—remember, garnishes add brightness and spice.
    Menudo Blanco Recipe

Notes

  • Cook low and slow—rushing ruins the texture
  • Beef feet add collagen and richness
  • Skim foam early for a clear broth
  • Menudo tastes better the next day
  • Always serve hot with fresh toppings