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Savory beef stew with herbs, chopped vegetables, and rich broth in a white bowl.
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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.
Course Soup
Cuisine Mexican
Keyword gluten-free, hearty soups and stews, pressure cooker, spicy and savoury, traditional
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 6 people
Calories 320kcal

Equipment

  • Instant Pot

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

Instructions

  • 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.
  • 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.)
  • 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.
  • 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.