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Classic Menudo

Try a unique spin on this classic menudo using a pressure cooker at home.

Rumba Meats® Beef Scalded Tripe

Classic Menudo Recipe in a Bowl


  • Rumba Meats® Beef Scalded Tripe (2 pounds, cut in small squares)
  • 1 – 1½ lbs beef feet, cut in 4 pieces
  • 1 cup onions, large dice
  • 3 cloves garlic, peeled and crushed
  • 6 peppercorns
  • Salt (to taste)
  • 4 qts water
  • ½ cup canned, drained hominy
  • 1 ancho chili, toasted, seeded, ribbed and soaked overnight
  • 1 large tomato
  • 1 garlic clove, peeled
  • Salt and pepper (to taste)
  • 1 tsp oregano, fresh


  1. Slice beef scalded tripe into small squares. Slice beef feet into quarters. In a large stockpot, combine scalded tripe, beef feet, onions, garlic, peppercorns, salt and water. Bring to a boil, reduce heat and cook for 2 hours until tripe and beef feet are tender and reach an internal temperature of 160ºF.
  2. Meanwhile, combine drained ancho chili, tomato and garlic in a food processor or blender. Puree until smooth and set aside.
  3. When beef feet are tender, remove from the pot and strip the off the meat. Chop the meat and return it to the pot.
  4. Stir in pureed tomato mixture and hominy and continue to simmer for another 2 hours or until slightly thickened.
  5. Add oregano and season to taste with salt and pepper.
  6. Serve with soft corn tortillas, finely minced onions, chopped cilantro, lime wedges and additional oregano and chili powder, if desired.