Menudo Recipe Filipino Tagalog: Traditional Tripe Stew with Rich Broth

This traditional Filipino stew brings generations of family kitchens to your table. The rich tomato-based broth with pork, liver, and vegetables creates a hearty, comforting dish.

I’ve perfected the balance of savory and slightly tangy flavors, staying true to authentic Filipino techniques. Every spoonful delivers that familiar, satisfying warmth.

Ingredients for Menudo Recipe Filipino Tagalog

Hearty cuts of pork, liver, and tripe simmered in rich tomato broth with vegetables.

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The tripe and pork belly are non-negotiable for authenticity. Ask your butcher to pre-clean the tripe—saves hours. For pork belly, look for even marbling at Filipino or Asian markets. They often carry pre-cut pieces. The liver should be fresh, not frozen, with a deep red color. If you’re squeamish about cleaning tripe yourself, most butchers will do it for a small fee (worth every penny).

No pork belly? Pork shoulder works in a pinch but lacks the fat cap. Out of liver? Chicken liver at half the quantity still brings richness. Hot dogs might seem odd, but they’re traditional—use Filipino-style red hot dogs if you can find them. Fish sauce is key for umami; Three Crabs or Red Boat are solid brands. The tomato sauce can be canned, but avoid the super sweet varieties.

This stew tastes even better the next day. Store in the fridge for up to 3 days or freeze for 3 months. Reheat gently on the stove—microwaving can make the tripe rubbery. Always make extra; menudo is one of those dishes that disappears fast.

Step-by-Step Instructions for Filipino Menudo

Here is the traditional method that delivers authentic flavor in every rich, savory spoonful.

Step 1: Sauté Aromatics and Brown the Meats

Heat a large pot over medium heat and add the 1.5 lb Pork Belly cubes. Render the fat for 5 minutes until the edges start to crisp. This creates a flavorful base for your stew. Stir occasionally to prevent sticking.

Add the 1 whole Yellow Onion and 6 cloves Garlic Cloves, sautéing for 2-3 minutes until the onion turns translucent and the garlic releases its aroma. The pork belly should now be lightly browned, adding depth to the dish.

Step 2: Develop the Rich Broth Base

Pour in the 2 cups Tomato Sauce, 3 tbsp Soy Sauce, and 2 tbsp Fish Sauce. Stir well to combine, scraping up any browned bits from the bottom of the pot. These bits pack intense flavor that defines authentic menudo.

Add 1 lb Beef Tripe, 0.5 lb Pork Liver, and 2 pieces Bay Leaves. Pour enough water to cover all the ingredients by about 1 inch. Bring to a boil, then reduce heat to low-medium and let it simmer for 45 minutes to tenderize the tripe.

Step 3: Add Vegetables and Hot Dogs

Once the tripe is fork-tender, add the 2 whole Potatoes, 2 whole Carrots, and 1 whole Green Bell Pepper. These vegetables will soak up the rich broth as they cook. Stir gently to distribute them evenly.

Add the 2 whole Hot Dog slices and season with 1 tsp Salt and 0.5 tsp Black Pepper. Simmer for another 20-25 minutes until the potatoes and carrots are tender but still hold their shape.

Step 4: Adjust and Finish

Taste the broth and adjust seasoning if needed. The flavors should be balanced—savory from the soy sauce and fish sauce, with a slight tang from the tomato sauce. The bay leaves should have infused the broth with a subtle earthy note.

Remove the bay leaves before serving. Let the menudo rest for 10 minutes off the heat. This allows the flavors to meld together even more. Serve hot in bowls, ensuring each serving has a good mix of meat, vegetables, and that rich, flavorful broth.

Make-Ahead Tips for This Recipe

Prep Ahead Strategy

I always prep the meats the night before. Cut the 1.5 lb Pork Belly into 1-inch cubes and slice the 0.5 lb Pork Liver into bite-sized pieces. Store them separately in airtight containers in the fridge. This saves 20 minutes on cooking day. 💡

Tripe Prep

The 1 lb Beef Tripe needs special attention. Boil it for 30 minutes with 1 tbsp salt and 1 sliced onion to remove impurities. Cool, rinse, and cut into strips. This step can be done 1 day ahead.

Vegetable Prep

Peel and cube the 2 Potatoes, peel and slice the 2 Carrots, and dice the 1 Green Bell Pepper. Store them together in a sealed container with a damp paper towel to keep fresh for 24 hours.

Broth Base

Combine the 2 cups Tomato Sauce, 3 tbsp Soy Sauce, and 2 tbsp Fish Sauce in a jar. Refrigerate until ready to use. This ensures all the bold flavors are ready to go when you start cooking.

Day-Of Efficiency

With all ingredients prepped, cooking takes just 1 hour on the day of serving. The flavors meld beautifully, making this a stress-free dish to serve to family and friends. ❄️

Frequently Asked Questions