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Traditional Menudo

An overhead close up horizontal photograph of a pig shaped yellow bowl full of spicy Mexican menudo soup, some tortillas and all the fixings. Menudo is sometimes eaten for breakfast because some believe it to be a hangover cure.
  • 5 lbs Tripe (Honeycomb), washed, cut into 1-inch pieces
  • 1-1/2 Onions, divided
  • 1 head of Garlic, broken open, cloves peeled
  • 1 (29 ounce) can Hominy
  • 4 teaspoons Badia Menudo Mix
  • Badia Salt to taste
  • 1 bunch Cilantro, chopped
  • Lemon Wedges
  • Corn Tortillas
  1. Place tripe in a large pot and fill with enough water to cover tripe by a few inches
  2. Slice one onion and place in the pot along with garlic cloves
  3. Chop the remaining half an onion and place in a bowl, cover, and refrigerate until ready to serve menudo
  4. Bring pot of tripe to a boil over high heat, and then reduce heat to low
  5. Cook for four hours or up to overnight
  6. Add hominy and menudo mix to tripe
  7. Let boil for about 15 minutes
  8. Add salt to taste
  9. Serve menudo in a bowl with chopped onions, cilantro, lemon wedges and corn tortillas


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