Sopas y CaldosMedium

Menudo Blanco (White Tripe Soup)

Name: Menudo Blanco (White Tripe Soup)
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Cuisine: Mexican
Ingredients: 1000 g Clean beef tripe; 2 Pig's trotters; 500 g Cooked hominy; 1 White onion; 4 cloves Garlic cloves; 2 tsp Dried oregano; 3 leaves Bay leaves; 2 tsp Salt; 4 litres Water; 4 Limes; 1 tsp Ground piquin chilli

210 min (30 prep + 180 cook) Medium 8 servings Sonora

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Sonoran white tripe soup without chilli, clear broth with hominy.

About this recipe

Sonoran white menudo without chilli, made with beef tripe and hominy in a clear broth with oregano, onion and lime.

History & Origin

Menudo blanco is the Sonoran version of the famous Mexican menudo, distinguished from its red cousin by the complete absence of chillies. While red menudo gets its intense colour from guajillo and ancho chillies, Sonoran white menudo relies on the purity of the beef tripe broth, letting the natural flavour shine. This version originates in northwestern Mexico's cattle-raising communities. White menudo is prepared by meticulously washing and cutting beef tripe, then cooking for three to four hours with pig's trotters, hominy and aromatic herbs. The result is a transparent, deeply flavoursome broth. In Sonora, white menudo is the traditional Sunday breakfast and the best hangover cure.

Estimated cost

£10.00

Total cost

£1.25

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

280

Calories

22g

Protein

24g

Carbohydrates

10g

Fat

Fibre

490mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Wash the beef tripe thoroughly with lime and salt. Cut into 3cm pieces. Wash the pig's trotters.
💡 Washing the tripe well eliminates strong odours.
2
Place the tripe and trotters in a large pot with 4 litres of water. Add the quartered onion, garlic, bay leaves and salt. Bring to the boil and skim the surface.
3
Lower to medium-low heat, cover and cook for 2.5-3 hours until the tripe is tender.
💡 In a pressure cooker this reduces to 1.5 hours.
4
Add the cooked hominy and oregano. Cook for 15 minutes more.
5
Remove the pig's trotters, debone them and return the meat to the pot. Adjust salt.
6
Serve in deep bowls with chopped onion, dried oregano, ground piquin chilli and lime to taste. Accompany with flour tortillas.