Sopas y CaldosMediumFree

Menudo Duranguense (Durango-Style Tripe Soup)

Name: Menudo Duranguense (Durango-Style Tripe Soup)
Prep time: 60 min
Cook time: 240 min
Total time: 300 min
Cuisine: Mexican
Ingredients: 1 kg Beef tripe (honeycomb); 4 Dried guajillo chilli; 2 Dried ancho chilli; 6 cloves Garlic; 1 White onion; 2 tbsp Dried Mexican oregano; 3 leaves Bay leaves; 1 tsp Ground piquín chilli; 6 Lime; 2 tsp Salt; 12 Flour tortillas

300 min (60 prep + 240 cook) Medium 6 servings Durango

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 30 Mar 2026

Northern-style beef tripe soup in red chile broth with oregano, from Durango.

About this recipe

Menudo duranguense is a slow-cooked beef tripe soup in a red chile broth with Mexican oregano, served with lime, onion, piquín chilli and tortillas in the northern Durango style.

History & Origin

Menudo duranguense is one of the most prized broths of northern Mexico, and in Durango it has a tradition dating back to the family cattle slaughters of the nineteenth century, when every part of the animal was utilised. Unlike the red menudo of other northern regions, the Durango version is characterised by a more translucent red chile broth in which guajillo and ancho chillies predominate, with a generous amount of dried Mexican oregano that gives it a unique aroma and flavour. The beef tripe - specifically the honeycomb - is meticulously cleaned and cooked for hours until tender yet with some firmness. Some Durango cooks also add cow's foot to enrich the broth with collagen. The menudo is served piping hot in deep bowls, accompanied by lime, finely chopped white onion, crumbled dried oregano, ground piquín chilli and Durango-style flour tortillas. In Durango, menudo is the quintessential comfort food for family Sundays and especially for recovering after a celebration, where locals swear it is the infallible remedy against a hangover.

Estimated cost

£8.50

Total cost

£1.42

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

280

Calories

28g

Protein

14g

Carbohydrates

12g

Fat

Fibre

740mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Wash the beef tripe very well under cold water. Cut into 3–4 cm pieces. Boil in clean water for 15 minutes, then discard the water.
💡 This initial blanching removes impurities and reduces the strong smell of the tripe.
2
Cover again with cold water (approx. 3 litres), add 3 garlic cloves, half an onion, bay leaves and salt. Cook over medium-low heat for 2.5–3 hours until the tripe is tender but still firm.
3
Meanwhile, toast the guajillo and ancho chillies on a dry griddle for 30 seconds. Soak in hot water for 20 minutes.
4
Blend the chillies with the remaining onion, remaining garlic, oregano and 1 cup of the cooking broth. Strain.
5
Add the strained chile sauce to the broth with the tripe. Bring to the boil and cook for a further 30 minutes so the flavours meld.
💡 Taste and adjust salt and oregano to your liking.
6
Serve piping hot in deep bowls. Accompany at the table with lime, chopped onion, dried oregano, ground piquín chilli and flour tortillas.