Instant Pot Menudo
Instant Pot menudo you need to try—tender tripe in a rich, collagen-packed red chile broth with deep, traditional flavor, made faster and easier for when the craving hits.
Ingredients
Tripe & Cow’s Feet
- 4 lbs beef honeycomb tripe
- 2 lb cow’s feet, medium cuts
- 5 limes
Red Chile Sauce
- 10 guajillo chiles, stemmed, seeded, and deveined
- 5 puya chiles, stemmed, seeded, and deveined
- 1 ancho chile, stemmed, seeded, and deveined
- 1 1/2 tsp dried Mexican oregano
- 1/2 tsp cumin seeds
Aromatics
- 1 white onion, halved
- 1 head garlic, top trimmed
- 2 bay leaves
- 3 sprigs fresh epazote
Liquids & Seasoning
- To taste kosher salt
- 8 cups water, divided
To Serve
- White onion, diced
- Cilantro, chopped
- Dried Mexican Oregano
- Chiles de árbol, pieces
- Lime wedges
- Avocado
- Warm corn tortillas
Instructions
Prep the Tripe and Cow’s Feet
- Cut the honeycomb tripe into medium pieces and place in a large container (a strainer insert is ideal).
- Cover with cold water, gently rub to clean, then drain. Repeat twice.
- Refill with cold water, add the juice of 5 limes, and drop in the lime skins. Add the cow’s feet and soak for 30 minutes.
Make the Red Chile Sauce
- Toast the guajillo, puya, and ancho chiles in batches until fragrant, about 10 seconds per batch, turning constantly to avoid burning.
- Transfer to a heatproof container, rinse, then cover with 4 cups hot water. Soak 5–10 minutes, until soft and pliable.
- Blend chiles with soaking liquid, oregano, and cumin until completely smooth. Strain if needed.
Finish Cleaning
- Discard the lime skins. Rinse the tripe and cow’s feet thoroughly under cold water, removing all the lime juice and continuing until the water runs clear. Drain well.
Cook the Menudo
- Transfer tripe and cow’s feet to an 8-quart Instant Pot insert.
- Pour in the red sauce, onion, garlic, bay leaves, epazote, and 4 cups water (or enough to reach, but not exceed, the Max line). Lightly season with 2 teaspoons of kosher salt.
- Lock the lid and pressure cook on High (Beef setting) for 1 hour 20 minutes. Allow a 10-minute natural release, then carefully release the remaining pressure according to the Instant Pot instructions.
- Open the pot. Remove and discard onion, garlic, bay leaves, and epazote. Skim off excess fat.
- Remove the cow’s feet from the broth. Cut away and keep the outer layer (mainly tendons, skin, and connective tissue), discard the bones, then cut the connective tissue into bite-size pieces and return the chopped pieces to the pot.
- Taste and adjust salt as needed.
Serve
- Ladle into large deep bowls and garnish with chopped onion, cilantro, oregano, chiles de árbol, lime juice, and avocado. Serve with warm corn tortillas on the side.
Equipment
Nutrition
Serving: 1MENUDO SERVINGCalories: 350kcalCarbohydrates: 7gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 150mgSodium: 390mgPotassium: 1131mgFiber: 2gSugar: 2gVitamin A: 3393IUVitamin C: 27mgCalcium: 201mgIron: 14mg
Nutrition information is automatically calculated and intended as an approximation only.