Instant Pot Mexican Menudo

Handed down from my mother-in-law in Saltillo, Mexico, this rich, deeply spiced Menudo is authentic northern Mexican comfort food — now made easy in the Instant Pot without sacrificing a single drop of flavour.

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Why You Should Try This Recipe

Mexican menudo is not just a soup — it’s a celebration in a bowl. With its rich, savoury broth and hearty chunks of tender tripe, this dish has been enjoyed by families for generations. It’s often served during special gatherings or cold weather, making it the perfect meal to share with loved ones. This Instant Pot version brings all the authentic flavours to your table in a fraction of the time.

Authentic Recipe from Saltillo, Mexico

This menudo recipe comes straight from my mother-in-law, who has been making it for years for our family gatherings in Saltillo — northern Mexico, about 30 minutes from Monterrey. It holds a special place in our hearts, especially on Mexican Independence Day. Making this dish in the Instant Pot allows us to maintain the authentic flavours while saving hours of slow cooking.

Anticipated Flavours of Mexican Menudo

When you take your first spoonful, you’re greeted with deep, robust flavours. The broth, enriched with chiles, garlic, and spices, is bold but smooth. The tender beef tripe soaks up the spicy, slightly tangy broth, creating a flavour profile that’s both rich and comforting. There’s a mild heat and gorgeous red hue from the guajillo and ancho chiles, balanced perfectly with raw onion, dried oregano, and zesty lime on top as garnish.

Ingredients

Beef Tripe (Honeycomb)

• The best part of beef tripe for menudo is the honeycomb tripe — the lining of the cow’s second stomach. It has a tender yet slightly chewy texture that holds up well during pressure cooking, absorbing all the rich, spicy flavours of the broth. Clean it thoroughly under cold water before cooking.

Beef Shank

• Cut from the leg of the cow, beef shank is rich with connective tissue and a marrow-filled bone. When pressure cooked, the connective tissue breaks down into a tender, gelatinous texture while the marrow infuses the broth with deep, hearty flavour. It’s what gives menudo its signature body.

Guajillo Peppers

• Dried mirasol chiles with bright red colour, mild to medium heat, and a slightly tangy, fruity flavour with notes of berries and green tea. They provide the vibrant colour and foundational heat of the broth. Available at any Mexican grocery or online.

Ancho Peppers

• Dried poblano chiles — darker and wrinkled, with mild heat and a sweet, smoky flavour featuring notes of raisins, chocolate, and a hint of coffee. They balance the guajillo’s brightness with depth and warmth. Find them at Mexican markets or here on Amazon.

Mexican Oregano

• Not the same as Italian oregano — Mexican oregano has citrusy, slightly earthy, and peppery notes that pair perfectly with bold chile-based broths. It’s a non-negotiable ingredient for authentic menudo. Available in stores or here.

Cumin

• Adds a warm, earthy depth that enhances the rich and spicy flavours of the broth while balancing the bold chile seasoning. Toast whole seeds and grind fresh for maximum impact.

How to Make Mexican Menudo

1. Prep the Chiles: Boil the sliced tomatoes with guajillo and ancho chiles in hot water for 20 minutes, then blend them with garlic, oregano, cumin, and a little of the soaking water to form a smooth paste.
2. Cook the Meat: Add the blended chili paste, beef shank, and feet (optional) to your Instant Pot 6qt Duo. Pour in water to cover, add salt, and cook on high pressure for 45 minutes.
3. Combine the Flavours: Release the pressure, and stir in the beef tripe. Let everything simmer on the Instant Pot’s soup mode for another 20 minutes.
4. Serve: Menudo is best served with fresh lime juice, diced onions, diced serrano chile, and a pinch of dried oregano. Traditionally enjoyed with warm corn tortillas on the side.

A Hearty, Meal-Ready Soup

Menudo is more than a thin broth — it’s hearty and filling enough to be a meal in itself. Mexicans often enjoy this dish as a family meal, with big pots made for celebrations or Sunday brunch. It’s also known as the perfect cure for a hangover, making it a popular dish on New Year’s Day and Mexican Independence Day.

Love bold Mexican soups? Try our Green Pozole (Pozole Verde) for another classic, or the Easy Mexican Salsa Verde as the perfect fresh topping. Our Mexican Fire Roast Chicken is another family-favourite recipe from the same culinary tradition.

Frequently Asked Questions

What is beef tripe and where do I buy it?

Beef tripe is the stomach lining of a cow. For menudo, you want honeycomb tripe — the textured lining of the second stomach. It has a slightly chewy texture that holds up to long cooking. Find it at Latin grocery stores, butcher shops, or Asian supermarkets. Ask your butcher to pre-clean it to save time.

Can I make this without an Instant Pot?

Yes. Use a large stockpot and simmer everything on low heat for 3–4 hours until the tripe is tender. Traditional menudo is cooked low and slow, so the results are just as good — it just takes more time. Keep the lid on and check the liquid level every hour.

How do I clean beef tripe properly?

Rinse the tripe under cold running water. Cut away any dark patches or excess fat. Some cooks soak it in salted water with a splash of white vinegar for 30 minutes to reduce the strong odour. Rinse thoroughly again before using.

Can I add beef feet for extra collagen?

Absolutely — this is traditional and highly recommended. Adding 2–3 beef feet makes the broth thick with collagen, which is excellent for skin health, joint support, and gut health. It also gives the soup a rich, velvety texture. Ask your butcher to split them for you.

How spicy is this menudo?

With guajillo and ancho chiles, it has a mild to medium heat level — more warm and complex than aggressively spicy. The raw serrano garnish at the table is where you control the kick. If you want less heat, reduce the guajillo count by one or remove the seeds before blending.

How long does menudo keep?

Menudo actually improves after resting overnight in the refrigerator as the flavours deepen. It keeps refrigerated for up to 4 days and freezes beautifully for up to 3 months. Reheat slowly on the stovetop — don’t boil rapidly or the tripe will toughen.