Menudo Recipe in Tagalog: Traditional Filipino Tripe Stew With Rich Broth

This traditional Filipino stew brings generations of authentic flavor to your table. The rich broth and tender tripe create a comforting dish that honors its roots.

With simple ingredients and time-honored techniques, you’ll achieve a traditional taste that’s both hearty and satisfying. Perfect for family gatherings or special occasions.

Ingredients for Menudo Recipe in Tagalog

Rich broth, tender tripe, and hearty veggies make this stew a family favorite.

The tripe is key here. Asian markets usually have it pre-cleaned, but if you’re buying from a regular grocery store, ask the butcher to clean it for you (they’ll know what you mean). Pork belly adds richness—look for pieces with good fat marbling at Filipino supermarkets or your local butcher. Hot dogs might seem odd, but they’re traditional—Purefoods or San Miguel brands are authentic choices if you can find them.

No pork belly? Pork shoulder works in a pinch, though the texture will be different. Skipping the liver? Just double up on the tripe or pork. Tomato sauce can be swapped for crushed tomatoes in a can—San Marzano if you’re feeling fancy. The veggies are flexible: swap green beans or chickpeas for the cabbage if that’s what you’ve got. Just keep the potatoes and carrots—they soak up that broth beautifully.

This stew tastes even better the next day. Store leftovers in the fridge for up to 4 days or freeze for 3 months. Reheat gently to keep the tripe tender. Always make extra—it disappears fast at gatherings.

Instructions

Here’s the method I use to build deep flavor in every bite of this stew.

Step 1: Parboil the Beef Tripe

Place the 2 lb Beef Tripe in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Let it cook for 30 minutes to remove impurities—you’ll see foam rise to the surface.

Drain and rinse the tripe thoroughly under cold water. This step is crucial for a clean taste and removes any lingering odor. Pat it dry with paper towels before cutting into bite-sized pieces.

Step 2: Sauté Aromatics and Brown the Meats

In a large pot, sauté the 2 whole White Onion (quartered) and 6 cloves Garlic Cloves (minced) until fragrant. Add the parboiled 2 lb Beef Tripe and 1 lb Pork Belly (cut into 1-inch cubes).

Brown the meats for 5-7 minutes until the pork belly releases its fat and the tripe takes on a light golden color. Stir occasionally to prevent sticking, but let the meats develop a good sear for depth of flavor.

Step 3: Build the Broth and Simmer

Pour in 1 cup Tomato Sauce, 0.25 cup Soy Sauce, 1 tbsp Salt, and 1 tsp Black Pepper. Add 2 whole Bay Leaves and enough water to cover the meats by 2 inches. Bring to a boil, then reduce heat to low.

Cover and simmer for 1.5 to 2 hours until the tripe becomes tender. Skim off any scum that floats to the top during the first 30 minutes. The broth should turn rich and slightly thickened from the rendering pork fat.

Step 4: Add Vegetables and Final Touches

Once the tripe is tender, add the 2 whole Potatoes (peeled and cubed), 2 whole Carrots (peeled and sliced), 1 whole Green Bell Pepper (diced), and 0.5 whole Cabbage (cut into wedges).

Simmer uncovered for another 20-25 minutes until the vegetables are fork-tender. Stir in the 2 whole Hot Dog (sliced) and 0.5 lb Chicken Liver (chopped) during the last 10 minutes—these cook quickly and absorb the flavors of the broth.

Step 5: Adjust Seasoning and Serve

Taste the broth and adjust seasoning if needed. The flavors should be bold and balanced, with a hint of tanginess from the tomato sauce and umami from the soy sauce. Remove the 2 whole Bay Leaves before serving.

Ladle the menudo into bowls while hot, ensuring each serving has a mix of tripe, pork, vegetables, and liver. The broth should be rich and hearty, perfect for pairing with steamed rice.

Perfect Pairings for This Dish

Rice Pairings

Steamed white rice is the classic partner for this dish, soaking up the rich broth beautifully. I use jasmine rice cooked in a 1:1.5 rice-to-water ratio for perfectly fluffy grains. For a healthier twist, try brown rice with an extra 10 minutes of cooking time. 💛

Bread Options

Pandesal (Filipino bread rolls) are ideal for dipping into the stew. Toast them lightly and serve warm. If pandesal isn’t available, crusty French bread works wonderfully too. I always keep a few extra rolls on hand—they disappear quickly!

Side Dishes

A light cucumber and tomato salad with a calamansi dressing balances the richness. Thinly slice 1 cucumber and 2 tomatoes, then toss with 2 tbsp calamansi juice, 1 tbsp olive oil, and a pinch of salt. The acidity cuts through the fat beautifully.

Beverage Pairings

Serve with cold San Miguel beer—its crisp, clean finish complements the hearty flavors. For non-alcoholic options, calamansi juice or sago’t gulaman (a Filipino iced drink) add refreshing contrast. I always have both on hand for gatherings. ✨

Frequently Asked Questions