Menudo Blanco (Northern Style White Tripe Soup)
A clear, deeply savoury tripe and hominy soup finished with oregano, lime and chilli, the traditional Sunday morning bowl.
- Time4 hr 20
- LevelMedium
- Costabout £2.31 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the tripe well under cold water. Put it in a large pan, cover with cold water, bring to the boil and boil for 10 minutes. Drain, rinse and cut into 3 cm squares.
10 min - 2
Wash the pan. Put in the tripe, trotter, halved garlic, halved onion, bay leaves, peppercorns and half of the oregano. Pour over the 3 litres of water and bring to the boil.
- 3
Skim off the grey foam, then turn the heat low. Cover with the lid slightly open and simmer for 3 hours, until the tripe is tender but still has a little bite. Top up with hot water if it drops below the meat.
180 min - 4
Lift out the trotter and onion and garlic halves. Pick the meat off the trotter, chop it and return it to the pan. Bin the bones, onion, garlic and bay leaves.
- 5
Add the hominy and the salt and simmer for 30 minutes more, until the broth is rich and the hominy is plump.
30 min - 6
Serve the soup in deep bowls. Put out the chopped onion, spring onions, lime wedges, chilli flakes and the rest of the oregano rubbed between your palms, and let everyone add their own.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.