Sopas y CaldosMediumFree

Lamb Tripe Soup (Menudo de Borrego)

Name: Lamb Tripe Soup (Menudo de Borrego)
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Cuisine: Mexican
Ingredients: 2 tsp Dried oregano; 6 cloves Garlic; 4 Limes; 1 tsp Piquín chilli; 1.5 kg Lamb tripe; 6 Dried guajillo chillies; 1 Onion

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

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Spicy lamb tripe broth with red chilli, a northern Mexican speciality.

About this recipe

Traditional lamb tripe broth with red chilli, garlic, onion and oregano. A lesser-known variant of classic menudo, popular in northern Mexico and a traditional remedy for hangovers.

History & Origin

Menudo is one of the most emblematic broths of Mexican cuisine, considered the definitive hangover remedy across the country. The best-known version uses beef tripe, but in northern Mexico - especially Chihuahua, Sonora, Coahuila and Nuevo León - lamb menudo has an equally old and valued tradition. The consumption of lamb offal has roots in the indigenous cultures of the north: Apaches, Comanches, Rarámuri and Tarahumaras used every part of the animals they hunted. With the arrival of sheep and goat herds that Spanish colonisers introduced to the arid north in the 16th century, the tradition of cooking offal fused with the Spanish technique of long-simmered broths. Lamb menudo is distinguished from beef menudo by its more intense, slightly gamey flavour, which the red chilli and northern oregano balance perfectly. It cooks for hours until the tripe is completely tender and the broth develops a depth of flavour few other broths can match. Traditionally served on Sunday mornings when northern families gather to share the steaming broth with tostadas, chopped onion, dried oregano, lime and piquín chilli. It is a dish of social gathering, convalescence and regional identity.

Estimated cost

£12.00

Total cost

£1.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

310

Calories

28g

Protein

Carbohydrates

16g

Fat

Fibre

740mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Clean 1.5kg lamb tripe: remove visible fat, cut into 5cm pieces. Wash several times in cold water, rub with salt and lime juice. Blanch in boiling water for 10 minutes, discard that water and wash again.
💡 Blanching is fundamental to eliminating the strong offal smell.
2
Place the clean tripe in a large pot with 3 litres cold water, half a whole onion, 4 garlic cloves and 1 tablespoon salt. Boil, skimming constantly for the first 20 minutes. Cook for 2.5 hours until the tripe is very tender.
3
Meanwhile, devein and deseed 6 guajillo chillies, toast on a griddle. Soak in hot water for 20 minutes. Blend with 2 roasted garlic cloves, 1 teaspoon dried oregano and a cup of the menudo broth. Strain.
💡 California chilli gives a bright red colour and milder flavour.
4
When the tripe is tender, remove the onion half and garlic. Add the strained chilli sauce and mix. Cook for 30 more minutes over medium heat for the flavours to integrate.
5
Adjust salt. Serve in large bowls with finely chopped white onion, dried oregano, lime juice, piquín chilli and tostadas.
💡 The lime and oregano added at serving time are essential for the final flavour.