Menudo is a traditional Mexican soup made mainly from beef tripe (cow’s stomach) cooked in a rich, red chile broth, usually with hominy and classic garnishes like onion, cilantro, and lime.

What is in menudo?

At its core, menudo typically includes:

  • Beef tripe (cow’s stomach, often honeycomb tripe)
  • A red chile broth (commonly made with dried chiles like guajillo and pasilla plus spices)
  • Hominy (nixtamalized corn kernels)
  • Aromatics such as onion and garlic
  • Herbs and spices like oregano, cumin, salt, and sometimes bay leaf

It is almost always served with garnishes and sides:

  • Chopped white onion
  • Fresh cilantro
  • Lime wedges
  • Crushed dried chiles or fresh chiles
  • Tortillas, tostadas, or bread (like bolillos)

Common variations

Different families and regions tweak what is in menudo:

  • Some add beef feet or pig trotters for extra collagen and richness.
  • Some versions are more focused on tripe and broth, without hominy; others are hominy-heavy.
  • Spice levels vary, from mild to very spicy, depending on how much chile and seasoning are used.

A simple way to picture it: a slow-cooked, slightly spicy red soup where tender tripe and hominy are the main body, and the fresh garnishes on top add brightness and crunch.

Quick mini-fact list

  • Menudo = tripe + red chile broth + hominy + garnishes.
  • Eaten often on weekends, holidays, and family gatherings in Mexico and the U.S.
  • Commonly thought of as a comforting, hearty dish and even a hangover cure in popular culture.

Information gathered from public forums or data available on the internet and portrayed here.