The Eating Chambers recommends his recipe for Menudo

What’s Up, My Eaters!

I hope you’re all doing great. With each passing day, it feels a little more like fall—and I’m not mad about it. The cooler mornings and evenings have been pleasurable beyond measure. Now, if only the daytime hours would follow suit, we’d really be working with something.

In celebration of fall’s arrival—and in continued honor of National Hispanic Heritage Month—this week I’m sharing one of my all-time favorite Hispanic dishes: Menudo, a traditional Mexican soup that’s every bit as soulful as it is flavorful.

Menudo is made from beef stomach, or tripe. If you’ve never had it, reserve judgment until you do. Traditionally, the soup ranges in color from rich brown to vibrant red, depending on the region and ingredients. Tripe, hominy corn, dried chilis, and onions are the foundation of the dish.

Aside from being absolutely delicious, one of the reasons I love Menudo so much is because it reminds me of home. In Jamaican culture, soup is a cornerstone of our cuisine. In most Jamaican households, you’ll find a hearty soup on the lunch or dinner menu at least once a week—usually on the weekend. That’s how I was introduced to tripe as an ingredient. Menudo won me over with its bright red color and the way citrus, hominy, and cilantro dance so well together. I also genuinely enjoy tripe—its texture, its flavor, and the way it absorbs everything around it.

As I said, tripe is literally the stomach muscle of the cow. I understand that might sound unappealing to some. Our culture doesn’t often promote the consumption of offal—or organ meat. I don’t prefer all offal, and I don’t expect you to either. But as a chef, foodie, and lover of meat, I believe that nose-to-tail cooking deserves respect. At the very least, it should be tried and appreciated. Over the years, I’ve eaten all sorts of offal, and to my surprise, when prepared properly, most of it is downright delicious. If you keep an open mind, try it from a trusted cook—or prepare it yourself—you might just surprise yourself and love it.

Before I share my Menudo recipe, there are a few things you should know. If you’ve never purchased tripe before, it’s available at most large grocery stores, local meat markets, and often from farmers who sell whole beef. There are two main types: honeycomb tripe, which has a patterned texture, and smooth tripe, which does not. Either works fine.

Before cooking, soak and rinse the tripe in water and lime juice or vinegar to remove any residual gaminess. Because tripe is a constantly working muscle, it’s naturally tough. To tenderize it, you have two options: use a pressure cooker to save time or go low and slow—my preferred method—by braising it gently in the oven (or simmering on the stovetop). Whichever route you take, make sure the tripe is tender. Tough tripe means bad Menudo.

If that hasn’t scared you away, I hope it’s encouraged you to try this dish yourself—or at least seek it out. If you’re in the area, La Mexicana in Peachtree City serves a great bowl.

Now, let’s get into the recipe.

Menudo

Serves 6–10

Ingredients

3 ½ lbs beef tripe (washed and cut into ½–1” cubes)
1 large yellow onion (medium dice)
2 dried ancho chilis (seeded)
4 dried guajillo chilis (seeded)
4 large bay leaves
2 cans (15.5 oz) hominy corn
2 tsp ground cumin
1 Tbsp dried oregano (Mexican oregano if available)
1 Tbsp dried cilantro
3 Tbsp lime juice
3 Tbsp beef tallow (or preferred oil)
Salt and pepper to taste
Water as needed

Garnish: avocado slices or chunks, fresh cilantro (roughly chopped), lime wedges, diced yellow onion

Red Sauce

Toast the chilis in a dry skillet or oven until fragrant (no oil). Do not burn them—start over if they do.
Rehydrate the toasted chilis in hot water for 20 minutes, just enough to cover.
Blend the chilis and their water until smooth. Set aside.

Menudo Preparation

In an oven-safe pot, cover the tripe with water and lime juice. Bring to a boil.
Boil for 20 minutes, then reserve 2 cups of the tripe stock for deglazing. Discard the rest to remove impurities.
Rinse the tripe in cold water.
Preheat oven to 275°F.
Heat beef tallow or oil in the same pot.
Add onions and a pinch of salt; caramelize until golden.
Add garlic, bay leaves, and cumin. Cook for one minute, stirring constantly.
Deglaze with reserved tripe stock, scraping the fond from the bottom.
Add tripe, herbs, hominy, salt, and pepper. Cover with hot water.
Bring to a boil, cover, and transfer to oven. Cook for 2 hours.
Stir in red sauce (rinse blender with a little water to get every drop).
Continue cooking another 2–3 hours, until the tripe is tender enough to cut with a spoon.
Season to taste. Garnish and serve hot.

Now here’s the best part.

Whether you’re paying tribute to Hispanic heritage, embracing the cooler nights of fall, or just craving a warm, comforting bowl of something soulful, Menudo will not disappoint. It’s a dish that feels like grandma’s house—rich, layered, and full of love.

To me, Menudo represents what food should be: a bridge between cultures, an act of respect, and a celebration of flavor. And if you follow this recipe, I think you’ll understand why I love it so much.

A Final Thought for My Eaters

Thanksgiving and the holidays are just around the corner, and now’s the perfect time to start thinking about your own menus. I challenge you to approach the season with curiosity. Embrace your traditional favorites, but don’t be afraid to add something new—something from another culture, or maybe even invite someone new to your table.

Bless someone this season. Share a meal, tell a story, create connection. Celebrate fall, honor tradition, and remember: Thanksgiving—and every meal—can look and taste however you want it to. Until next time, Eaters, eat well and eat boldly.

Come see me and my team at the Peachtree City Farmers Market every Saturday.