MENUDO ROJO

A soul-warming, deeply spiced Mexican soup made with tender beef tripe, hominy, and a red chile broth. A staple in Mexican kitchens and perfect for feeding a crowd.

 Time & Skill Level

• Prep Time: 30 minutes

• Cook Time: 2.5 to 3.5 hours

• Total Time: ~3–4 hours

• Skill Level: Moderate (basic prep + simmering)

• Yields: 6–8 servings

 What Is Menudo Rojo?

Menudo Rojo is a traditional Mexican soup made with beef tripe (cow’s stomach), hominy (hulled corn kernels), and a red chili pepper broth. It’s rich in flavor, deeply comforting, and commonly served with lime, chopped onion, cilantro, oregano, and crushed chiles on the side.

 Ingredients

 For the Menudo:

• 2.5 to 3 lbs beef tripe (cleaned, honeycomb variety preferred)

• 1 lb beef feet or neck bones (adds collagen and flavor)

• 2 cans (15 oz each) white hominy, drained and rinsed (or 3 cups cooked hominy)

• 1 medium onion, halved

• 5 cloves garlic, peeled

• 2 bay leaves

• 1 tablespoon dried oregano

• Salt, to taste

• Water (enough to cover, approx. 16–20 cups)

 For the Red Chile Sauce:

• 5 dried guajillo chiles

• 3 dried ancho chiles

• 2–3 chiles de arbol (optional for heat)

• 3 cloves garlic

• 1 tsp cumin

• ½ tsp black pepper

• 1–2 cups reserved cooking broth or water

• Salt to taste

 Garnishes & Sides:

• Chopped white onion

• Chopped fresh cilantro

• Dried Mexican oregano

• Crushed red chili flakes

• Fresh lime wedges

• Warm corn tortillas or bolillos (Mexican rolls)

 Instructions

 Step 1: Clean & Prep the Tripe

1. Rinse the tripe thoroughly under cold running water.

2. You may soak it in water with vinegar or lemon juice for 10–15 minutes for extra odor removal (optional but traditional).

3. Cut tripe into bite-sized pieces (~1 to 1½ inches).

 Step 2: Cook the Tripe & Broth

1. In a large stockpot (at least 8–10 qt), add tripe, beef feet (or neck bones), onion halves, garlic cloves, bay leaves, oregano, and salt.

2. Cover with water (about 16–20 cups).

3. Bring to a boil, skim off any foam/scum, then reduce heat to a low simmer.

4. Cover and simmer for 2 to 2.5 hours, or until the tripe is tender and slightly gelatinous.

 Step 3: Make the Red Chile Sauce

1. While the tripe is simmering, toast the dried chiles in a dry skillet for 30–60 seconds per side until fragrant (don’t burn them).

2. Remove seeds and stems, then soak the chiles in hot water for 20 minutes.

3. Blend soaked chiles with garlic, cumin, pepper, and 1–2 cups of broth or water until smooth.

4. Strain through a fine sieve for a smooth sauce (optional but recommended).

 Step 4: Add Chile Sauce & Hominy

1. Once the tripe is tender, remove the onion, garlic, and bones from the pot (optional: shred any meat from the bones and return it).

2. Stir in the red chile sauce.

3. Add the drained hominy.

4. Simmer uncovered for another 30–45 minutes to allow flavors to meld.

5. Adjust salt to taste.

 How to Serve Menudo Rojo

Ladle the hot soup into bowls and serve with:

• Chopped raw white onion

• Chopped fresh cilantro

• Mexican oregano (rubbed between fingers to release aroma)

• Crushed chili flakes or chile de arbol powder

• Lime wedges

• Corn tortillas or bolillos on the side

 Nutrition Estimate (Per serving – Approximate)

Based on traditional ingredients; may vary depending on preparation and garnishes.

 Storage & Reheating

• Refrigerate: Store in airtight containers for up to 5 days.

• Freeze: Menudo freezes very well for up to 3 months.

• Reheat: Gently reheat on the stovetop until hot, stirring occasionally.

Flavor improves overnight — many say it’s even better the next day!

 Tips & Variations

• Spice Level: Add more chiles de arbol for a spicier broth, or reduce them for mild flavor.

• Authenticity: Some regions add herbs like marjoram or mint to the broth.

• Time-Saving Tip: Use a pressure cooker or Instant Pot to reduce cooking time by half.

• Hominy: You can use dried hominy (nixtamal) but soak and cook it separately before adding.

 Final Thoughts

Menudo Rojo is more than just a meal — it’s a tradition. Whether you’re preparing it for a holiday breakfast, a Sunday family lunch, or a next-day hangover remedy, this dish delivers bold flavor, cultural richness, and comforting satisfaction.