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Menudo featuring Hatch Red Chiles


Menudo slow cooked to tender in a rich broth seasoned with spices, onion, garlic, pureed New Mexico Hatch red chile sauce and hominy kernels.


Units Scale
  • 2 pounds of clean tipe cut into 2-inch sized pieces
  • 1 cow’s foot (ankle bone is fine, doesn’t have to include hoof)
  • 6 large garlic cloves, minced or pressed, divided
  • 1 small onion, cut into 4 chunks
  • salt
  • 1 bay leaf
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground coriander
  • 1 tablespoon dried Mexican oregano
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon freshly ground pepper
  • 1 (15 oz.) jar roasted New Mexico Hatch red chile sauce
  • 2 teaspoons onion powder
  • 2 tablespoons garlic powder
  • 2 cans (29 oz.) white or Mexican style hominy, drained


  • minced white onion
  • sliced fresh limes
  • chopped fresh cilantro leaves


  1. Clean any bits of fat still clining onto the outer lining and in folds (if present) of the tripe. Cut into chunks approximately 2 inches by 2 inches. Place in a large bowl with the cow’s foot and cover all meat with water. Using your hands, stir the contents and rub them to remove any dirt or particles. Empty the entire contents out into a large strainer or sieve. Repeat until the water runs clear.
  2. Place the tripe and cow’s foot into a large stock pot or Dutch oven. Cover with water, the top of the water being at least 1 inch above the contents. Stir in 2/3 of the minced garlic, the onion pieces and the bay leaf. Bring to a boil over high heat and use a large spoon to skim any foam or fat from the surface. Cover and turn the heat down as needed to simmer for about 3 hours. Give it a stir once or twice to ensure nothing is sticking to the bottom.
  3. While the tripe simmers, place a saute pan or medium size pot over medium heat. Add the vegetable oil. When heated, add the remaining minced garlic and stir for about 30 seconds, or until fragrant. Combine the coriander, oregano, cloves, allspice, and pepper into a small bowl. Add to the garlic and cook for just 15 to 20 seconds, then pour in the entire jar of Hatch red chile sauce and stir to combine. Stir in the onion and garlic powder and bring the sauce just to a low boil, then remove from heat and set aside until the tripe is done.
  4. When the tripe has simmered on low for 3 hours, spoon out the bay leaf, cow foot, and onion pieces. Remove any meat from the cow hoof and add it back to the pot, discarding the bones. Stir in the prepared red chile sauce and hominy. Continue to simmer for another 45 minutes. Remove from heat, dish into bows, and top with garnishes to serve.