Home Farm Family Recipes Menudo Without the Tripe (Yes, Really)

Menudo Without the Tripe (Yes, Really)

Menudo Soup Comfort Food

A Comfort Dish with a Creamery Creek Twist

Listen. I know. Traditional Menudo is made with tripe, and I love respecting recipes that have been passed down for generations. But let’s be honest - tripe isn’t for everyone, and it’s definitely not something we offer yet at Creamery Creek. That doesn’t mean we can’t borrow the soul of the dish and build something rich, comforting, and still worthy of a slow Sunday.

This version of Menudo uses our dry-aged beef stew meat, it’s tender, full of flavor, and holds up beautifully in a long simmer. We still lean into the smoky chiles, the deep red broth, the warm spices, and the satisfying finish of hominy. It’s still Menudo, just Creamery Creek-style.

Here’s what you’ll need:

  • 2 lbs Creamery Creek dry-aged beef stew meat

  • 1 large onion, diced

  • 5 cloves garlic, minced

  • 1 tbsp ground cumin

  • 1 tbsp Mexican oregano

  • 2 bay leaves

  • 3 dried guajillo chiles, stems and seeds removed

  • 2 dried ancho chiles, stems and seeds removed

  • 6 cups beef broth

  • 1 large (25oz) can hominy, drained and rinsed

  • Salt to taste

  • Lime, chopped onion, and fresh cilantro to serve

How to make it happen:

  1. First, toast your dried chiles in a dry pan until fragrant, then soak them in hot water for 15 minutes. Blend them into a smooth paste with a little soaking water.

  2. Brown the beef in a large pot or Dutch oven. Don’t skip this step, it’s the base of your flavor!

  3. Add in your onion and garlic, and sauté until soft.

  4. Stir in cumin, oregano, bay leaves, and that glorious chile paste. Let it all mingle for a minute.

  5. Pour in the broth, bring it to a boil, then reduce to a gentle simmer. Cover and cook for about 2 hours, or until the beef is melt-in-your-mouth tender.

  6. Stir in the hominy and simmer uncovered for another 30 minutes.

  7. Season with salt to taste and serve with lime wedges, diced onion, and fresh cilantro on top.

This is the kind of dish you make on a cold weekend, with music on and your slippers still on your feet. It’s bold, beefy, and deeply satisfying. And hey, if you’re a traditionalist who’s skeptical about skipping the tripe? Try this version once. I think you’ll be surprised.

From our kitchen to yours, let me know how it goes if you make this recipe!

XOXO,
Louisa