Instant Pot Menudo (My Mother-in-Law’s Recipe from Saltillo)

This is my mother-in-law’s menudo from Saltillo, made in the Instant Pot: beef tripe and beef shank in a guajillo and ancho chile broth, ready in about 1 hour 40 minutes instead of a whole morning.

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Why I make menudo in the Instant Pot

The traditional way takes hours of slow simmering. I use the Instant Pot because, honestly, that’s the only way menudo happens on a weeknight in my house. Not the traditional method, but hey, we do what we have to do.

My mother-in-law’s menudo from Saltillo

This menudo recipe comes straight from my mother-in-law, who has been making it for years for our family gatherings.

Saltillo is in the northern part of Mexico, about 30 minutes from Monterrey.

Every time we make it, we make a big batch to share with friends and neighbours.

What you need

• Beef tripe: the honeycomb tripe is the best part for menudo. It stays tender with a little chew, and soaks up the broth.
• Beef shank: a cut from the leg, with marrow in the bone. Under pressure it turns soft and gives the broth its body.
• Beef feet (optional): add them if you want a thicker broth.
• Guajillo and ancho chiles: guajillos are dried mirasol chiles, bright red with mild to medium heat. Anchos are dried poblanos, darker, a little sweet and smoky. Together they make the broth red.
• Mexican oregano: it isn’t the same as Mediterranean oregano. It’s more citrusy, and it goes in the broth and on top.
• Cumin and garlic: in the chile paste.

How to make Instant Pot menudo

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Recommended tools

• Medium pot for softening the chiles: Tramontina Signature Tri-Ply Clad 3-Quart Sauce Pan with Lid
• Full-size blender for a smooth chile sauce: Vitamix 5200

Any medium pot and any full-size blender that can handle warm liquids work.

1. Prep the chiles: boil the sliced tomatoes with the guajillo and ancho chiles in hot water for 20 minutes, then blend with the garlic, oregano, cumin and a little of the soaking water until smooth.
2. Cook the meat: add the chile paste, beef shank, beef feet (if using), and the bay leaves to the Instant Pot. Cover with enough water to cover the meat, season with salt to taste, and cook on high pressure for 45 minutes.
3. Add the tripe: let the pressure release naturally, then open the lid. Stir in the tripe and let it simmer on the soup setting for another 20 minutes.
4. Serve: with lime juice, diced onion, diced serrano and a pinch of dried oregano, and warm corn tortillas on the side.

Trust me, don’t skip the lime and raw onion on top.

How we serve it

In my family, menudo is what we look forward to on Mexican Independence Day and on cold winter mornings.

It’s also a New Year’s Day tradition, a comforting, traditional bowl many families enjoy the morning after a celebration.

Love bold Mexican soups? Try our Green Pozole (Pozole Verde) for another classic, or the Easy Mexican Salsa Verde as the perfect fresh topping. Our Mexican Fire Roast Chicken is another family-favourite recipe from the same culinary tradition.

Instant Pot Menudo

My mother-in-law’s menudo from Saltillo, made in the Instant Pot. Tripe and beef shank in a guajillo and ancho chile broth.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Servings: 6 people

Course: Soup

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method

Ingredients

  

• 1 kg beef tripe cut into bite-sized pieces
• 1 kg beef shank
• 2 beef feet (optional, for a thicker broth)
• 1 litre water or beef broth
• 6 guajillo peppers
• 4 ancho peppers
• 4 garlic cloves
• 7 bay leaf
• salt to taste
• 1 tbsp dried oregano
• 1 tbsp cumin powder
• 5 medium tomatoes
• white onion, diced garnish
• 2 serrano peppers, diced garnish
• dried oregano garnish
• 6 limes garnish

Equipment

• Instant Pot

Method

 

1. Prep the Chiles:

   In a medium pot, combine the sliced tomatoes, guajillo chiles, and ancho chiles. Boil them in hot water for 20 minutes until softened. Transfer the softened ingredients to a blender, add the garlic, oregano, cumin, and 1 cup of the soaking water. Blend until smooth and set aside.
2. Cook the Meat:

   In the Instant Pot, add the blended chile paste, the beef shank, the beef feet (if using), and the bay leaves. Pour in enough water to fully cover the meat and season with salt to taste. Seal the lid and cook on high pressure for 45 minutes.

   (The beef tripe goes in later, not now.)
3. Add the Tripe:

   Let the pressure release naturally, then open the lid. Add the beef tripe to the pot. Switch to the soup setting and simmer for another 20 minutes.
4. Serve:

   Ladle the menudo into bowls and garnish with a squeeze of fresh lime juice, diced onion, diced serrano, and a sprinkle of dried oregano. Serve with warm corn tortillas on the side.

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