This menudo recipe is just as comforting as authentic Mexican Menudo. It’s made with a savory chili broth, two different kinds of mushrooms, and hominy. It is easier to make, and vegetarian/vegan friendly! It’s perfect for a cold winter day or as a hangover cure.
What Is Menudo Soup
Menudo is a traditional Mexican soup. It’s also called pancita or mole de panza. Classic versions are made with cow’s stomach that simmers in a red chili pepper sauce.
Don’t worry – I made a vegan Menudo without cow’s stomach! But it still has the same bold red chili pepper broth that you love!
This menudo recipe is for people who are:
- Looking for a healthier version. This recipe has less saturated fat making it a great choice for those with high cholesterol, diabetes, and other inflammatory diseases.
- Looking for an easier version. Cleaning tripe and prepping it is a big chore that can take hours and leave an unappealing smell in the house that lingers.
I grew up eating Menudo on Sundays after church but I didn’t always like Menudo because it’s made of tripe. Tripe is the lining of the stomach of various farm animals like cows, sheep, and pigs. The flavor is mild and not very meat-like but the texture is what most people find appealing. The texture is chewy, dense, and almost similar to calamari. It also has a lot of little flaps that add a lot of texture.
In this vegan version, I use a mix of snow mushrooms, shiitake mushrooms, and soya to achieve a very similar texture. I had both my parents taste-test it before publishing this recipe because I wanted to make sure I did it justice. They were both so impressed that they requested seconds before even finishing their first bowl! They love how the snow mushrooms imitate tripe very well but is much more tender and overall healthier. My mom went out and bought snow mushrooms the very next week so you know it’s a hit 🙂
Menudo Recipe Key Ingredients:
Here’s a bit more information about the ingredients in my menudo recipe.
- Snow mushrooms: The star of the show! This is the meaty mushroom that imitates tripe in Menudo. You can find it at most Asian grocery markets in the dried mushroom section. If you can’t find them in-store, click here to order them online! They are well worth it so I don’t recommend leaving them out.
- Shiitake Mushrooms: They simply add a meaty texture to this vegan Menudo. You can also use portobello or king oyster mushrooms as a substitute. If using king oyster mushrooms, shred them using a fork for great texture.
- Soya: This is an affordable soy nugget that can be found in the dried chili section of the grocery store. It comes in a see-through bag and it is labeled “soya”. Without this ingredient, this recipe is low in protein so I love adding it for extra “meatiness” and a good protein source.
- Hominy: This is the carbohydrate and fiber source of this recipe. It is the same grain used for pozole. Find it in a large can in the Mexican canned section of the grocery store.
- California/Guajillo chilies: These dried chilies add all the flavor to this soup. I recommend buying a big bag because you can also use these for enchiladas, pozole, and more.
- Broth: I like to use Better than Bouillon Vegetable paste and dilute it in water to make my own broth. Knorr also has a vegan bouillon option that is also perfect for this recipe.
What To Eat With Menudo
This is the perfect soup to make as a starter with your favorite Mexican entrees. Serve it with any of these delicious recipes:
How To Store Menudo
Store this soup and eat it later on in the week. Put it in a spill-proof, airtight container. Keep it in the refrigerator for up to three days. Reheat it in the microwave.