Texas Recipes

Menudo de la Frontera

Menudo de la Frontera is also known as Border Menudo or Tripe and Hominy Soup, a simple, but delicious, Texas-style menudo. There are little hole-in-the-wall carryout places in Arizona where you can order menudo, and you walk out with a huge Styrofoam cupful with a spoon.

Menudo de la Frontera

Yield: 6 servings


  • 3 pounds cow stomach (tripe)
  • 1 gallon water
  • 1 (16 ounce) can white or yellow hominy, drained
  • 1 package menudo seasoning mix or 8 tablespoons each red chili powder and cumin
  • Chopped onion (optional garnish)
  • Lemon juice to taste (optional flavoring)


  1. Remove the fat from the cow stomach and cut it into chunks.
  2. Fill a pot with about a gallon of water. Add the chunks, bring the water to boil, and continue boiling for 4 hours until the tripe is soft.
  3. Add the hominy, cook for another hour, adding water as needed.
  4. Add menudo seasoning mix or chili powder/cumin combination. Cook for five minutes.
  5. Add chopped onion and lemon juice if you wish.
  6. Serve with half lime slices, and top with chopped onion, chopped cabbage and chopped cilantro. Use other add-ins as desired.


Shared with Recipe Goldmine by Diane Maestas, San Antonio, Texas.

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