Handed down from my mother-in-law, this rich, flavorful Menudo soup embodies the true spirit of Mexican cooking, and now all easily done in an Instant Pot. Whether you’re celebrating Mexican Independence Day or gathering around the table on a cold morning or night, this dish is more than just a meal.
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. Plus, 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. It holds a special place in our hearts, especially on Mexican Independence Day.
In Saltillo (northern part of Mexico - about 30 minutes from Monterrey), Menudo is more than just a meal—it's a tradition that brings everyone together. Whether to celebrate or warm up during the colder months. 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 of menudo, 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 the raw onion, dried oregano, and zesty lime on top as garnish. This dish isn’t just flavourful—it’s layered and complex, with every bite offering something new.
Ingredients
Beef Tripe
Beef Shank
Beef shank is a cut from the leg of the cow, known for its rich flavor and tough texture due to the connective tissue and marrow-filled bone.
When slow-cooked, the connective tissue breaks down into a tender, gelatinous texture, while the marrow infuses the dish with deep, hearty flavour. It’s ideal for soups, stews, and braised dishes like caldo de res, where its meaty richness shines.
Beef Feet (optional)
Cumin
Cumin adds a warm, earthy depth to menudo, enhancing the rich and spicy flavors of the broth while balancing the bold chili seasoning.
Guajillo Peppers
Guajillo peppers are dried mirasol chiles, known for their bright red colour, mild to medium heat, and slightly tangy, fruity flavour with notes of berries and green tea. They’re commonly used to add depth and vibrant colour to Mexican dishes like salsas, soups, and marinades.
Ancho Peppers
Ancho peppers are dried poblano chiles, darker and wrinkled, with a mild heat and a sweet, smoky flavour featuring notes of raisins, chocolate, and a hint of coffee. They’re a staple in rich sauces like mole and adobo, lending complexity and warmth to dishes.
Garlic
Adds a bold, savoury flavour and aromatic depth to dishes. It can be used raw for sharpness, roasted for sweetness, or sautéed for a mellow, nutty taste, making it versatile for everything from salsas to stews.
Mexican Oregano
A fragrant herb with citrusy, slightly earthy, and peppery notes. It’s different from Mediterranean oregano and pairs perfectly with the bold flavors of Mexican cuisine, enhancing soups, stews, moles, and marinades with its robust and slightly tangy essence.
How to Make Mexican Menudo
- 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.
- Cook the Meat: Add the blended chili paste, beef shank, and feet (optional) to your Instant Pot. Pour in water to cover, add salt, and cook on high pressure for 45 minutes.
- 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.
- Serve: Menudo is best served with a sprinkle of fresh lime juice, diced onions, diced fresh serrano chili, and a pinch of dried oregano. Traditionally, it's 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 replacer. Each bowl is brimming with tender meat, and a rich broth that’s both satisfying and nutritious. Mexicans often enjoy this dish as a family meal, with big pots made for celebrations or Sunday brunch.
It's also known for being the perfect cure for a hangover after a long night of festivities, making it a popular dish on holidays like New Year’s Day or Mexican Independence Day.
Special Occasions and Family Meals
In my family, menudo is a dish we look forward to during special occasions like Mexican Independence Day or on cold winter mornings. My mother-in-law’s recipe has become a staple in our home, and every time we make it, we prepare large batches to share with friends and neighbours. It’s a dish that brings people together. Whether it’s for a Sunday family gathering or a holiday celebration, everyone knows that when menudo is on the menu, it’s going to be a good time.
If you’ve never tried making menudo at home, this Instant Pot version will help you experience all the traditional flavours of Mexico without spending hours in the kitchen. Give it a try and bring a bit of Mexican tradition to your table!
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Instant Pot Menudo
Equipment
- Instant Pot
Ingredients
- 1 kg beef tripe cut into bite-sized pieces
- 1 kg beef shank
- 2 beef feet (optional, for added collagen)
- 1 litre water or beef broth
- 6 guajillo peppers
- 4 ancho peppers
- 4 garlic cloves
- 7 bay leaf
- 1 tbsp dried oregano
- 1 tbsp cumin powder
- 5 medium tomatoes
- white onion, diced garnish
- 2 serrano peppers, diced garnish
- dried oregano garnish
- 6 limes garnish
Instructions
- Prep the Chiles:In a medium pot, combine the sliced tomatoes, guajillo chiles, and ancho chiles. Boil them in hot water for 20 minutes until softened. Transfer the softened ingredients to a blender, add garlic, oregano, cumin, and 1 cup of the soaking water. Blend until smooth and set aside.
- Cook the Meat:In your Instant Pot, add the blended chili paste, beef shank, and beef feet (if using). Pour in enough water to fully cover the meat and season with salt. Seal the Instant Pot lid and cook on high pressure for 45 minutes.(We add the beef tripe later, not now).
- Combine the Flavours:Once the timer goes off, carefully release the pressure and open the lid. Add the beef tripe to the pot. Switch to the soup mode and let the menudo simmer for another 20 minutes to allow the flavours to meld.
- Serve:Ladle the menudo into bowls and garnish with a squeeze of fresh lime juice, diced onions, diced serrano chilies, and a sprinkle of dried oregano.Serve with warm corn tortillas on the side for dipping.
