Filipino

Serving

Menudo

Name: Menudo
Total time: 60 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 lb pork belly or shoulder, cut into small 1/2-inch cubes; 1/2 lb pork liver, cut into small cubes (same size as pork); 3 pieces red hotdogs, sliced diagonally; 2 medium potatoes and 1 large carrot, peeled and cubed small; 1 cup tomato sauce; 2 tbsp soy sauce and 1 tbsp calamansi juice; 1/4 cup raisins (optional)

A tomato-based pork and liver stew with diced potatoes and carrots.

60 minutes

Serves 4

Dinner/Lunch

21 min prep

33 min cook

Contains common allergens

Soy Wheat

In the app, Listahan checks these against your household automatically.

Instructions

5 steps

1
Marinate the Liver: To prevent the liver from becoming tough and grainy, briefly marinate the liver cubes in 1 tbsp of soy sauce and 1 tbsp of calamansi juice for 15 minutes.
2
Sauté and Simmer: In a wide pan, sauté minced garlic and chopped onions in oil until fragrant. Add the diced pork belly and cook until lightly browned. Pour in the tomato sauce, 1 tbsp of soy sauce, and 1 cup of water. Cover and simmer for 30 minutes until the pork is tender.
3
Add Veggies and Hotdogs: Add the cubed potatoes, carrots, and sliced hotdogs to the pan. Cook for 8-10 minutes until the vegetables are nearly tender.
4
Add the Liver Last: Stir in the marinated pork liver and raisins. Liver cooks very quickly and becomes chalky if overcooked. Simmer everything together for only 3-5 minutes.
5
Reduce and Serve: Let the sauce reduce until it slightly thickens and coats the meat and vegetables. Serve hot with rice.

Menudo — plated and served — Serving moment. How Menudo looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

67/100

Works for many families

Allergen-friendly 80

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 86

Great leftovers 87

Pantry-friendly 34

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

415

Calories

44 g

Protein

17 g

Carbs

18 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

This menudo is a slow-simmered soup of beef tripe and hominy in a chili-tinted broth, a tradition associated with weekend gatherings and known as a restorative morning dish. It rewards patience: the tripe is cleaned and simmered for hours until tender, while dried chilies build a deep red broth. Note that this differs from the Filipino menudo, a tomato-based pork-and-liver stew that shares only the name.

Listahan note

This version simmers the tripe low and long for tenderness, builds a deep broth from dried chilies, and finishes each bowl with the traditional garnishes of onion, oregano, and lime.

Technique cues

Clean and simmer the tripe patiently; tenderness comes only with time.
Toast and soak the dried chilies, then blend them for a smooth, deep broth.
Finish each bowl with raw onion, oregano, and lime for brightness and crunch.

Kitchen flow

Parallel prep: Start the long tripe simmer first, then prep the chili broth and garnishes.
Make-ahead: This soup deepens overnight; make it a day ahead and reheat gently.
Leftover move: Reheat with fresh garnishes; the broth is even better the next day.
Cleanup rhythm: One large pot; strain the broth and chill so fat lifts off.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Beef tripe

Main protein

Purpose: Its texture, once tender, is the heart of the dish.

Handling: Clean thoroughly and simmer for hours until fork-tender.

Adaptation: A mix of tripe and beef foot adds more body.

Hominy

Starchy body

Purpose: Adds chew and substance to the broth.

Handling: Rinse and add to simmer with the broth.

Adaptation: Canned hominy is a convenient, reliable choice.

Dried guajillo chilies

Broth base and color

Purpose: Build the deep red color and mild chili depth.

Handling: Toast, soak, and blend, then strain into the pot.

Adaptation: Ancho or a mix of dried chilies works.

Onion and garlic

Aromatics

Purpose: Season the long simmer and the finishing garnish.

Handling: Simmer some in the broth; dice fresh for topping.

Adaptation: Adjust to taste.

Technique notes

Patience with the tripe is everything; rushing leaves it tough.
Build the broth from real toasted dried chilies for the truest color and depth.
Do not skip the fresh garnishes; they brighten the rich broth.

Ingredient swaps

Heartier direction: Add a beef foot or trotter for a more gelatinous broth.
Milder direction: Use fewer chilies for a gentler broth.
Quicker direction: Use a pressure cooker to tenderize the tripe faster.

Serve alongside

Warm tortillas
Diced onion and oregano
Lime wedges
Steamed white rice
Cold water
Iced tea
Cold lager

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate up to 3 days; the broth improves overnight.
Reheat gently and add fresh garnishes when serving.
Freeze the broth and tripe up to 2 months.

Equipment

Large stockpot
Blender for the chilies
Fine strainer
Ladle

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