Preparation Time: 1 hour (plus overnight soaking)

Cooking Time: 3 hours

Servings: 8-10

Difficulty Level: Intermediate


For the Tripe:

  • 2 pounds honeycomb tripe, cleaned and cut into bite-sized pieces
  • Water for soaking and cleaning
  • 1/4 cup white vinegar
  • Salt for cleaning

For the Soup:

  • 1 pound beef feet (pata), split lengthwise
  • 1 pound beef shank, cut into chunks
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 2 cans (29 oz each) hominy, drained and rinsed
  • 4 dried guajillo chiles, stemmed and seeded
  • 4 dried ancho chiles, stemmed and seeded
  • 3 bay leaves
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • 1 lime, cut into wedges for serving
  • Fresh cilantro, chopped, for garnish
  • Radishes, sliced, for garnish


For the Tripe:

  1. Soak and Clean Tripe:
    • Place the honeycomb tripe in a large bowl and cover it with water. Add white vinegar and a generous pinch of salt. Allow it to soak overnight. The next day, rinse the tripe thoroughly under running water.
  2. Boil and Clean Tripe:
    • In a large pot, bring water to a boil. Add the cleaned tripe and boil for 10 minutes. Discard the water and rinse the tripe again.

For the Soup:

  1. Prepare Chiles:
    • Remove the stems and seeds from the dried guajillo and ancho chiles. Toast them lightly in a dry skillet for a few seconds to enhance their flavor. Soak the chiles in hot water for about 20 minutes until they are softened.
  2. Blend Chiles:
    • In a blender, combine the soaked chiles with a cup of their soaking water. Blend until you get a smooth paste.
  3. Prepare Meat:
    • In a large stockpot, combine beef feet, beef shank, chopped onion, and minced garlic. Cover with water and bring to a boil. Skim off any foam that rises to the top.
  4. Add Chiles and Spices:
    • Add the chile paste, bay leaves, dried oregano, ground cumin, salt, and black pepper to the pot. Stir well and reduce the heat to a simmer. Cover and cook for about 2 hours or until the meat is tender.
  5. Add Tripe and Hominy:
    • Add the cleaned tripe and drained hominy to the pot. Continue simmering for an additional hour or until the tripe is tender.
  6. Adjust Seasoning:
    • Taste the broth and adjust the seasoning with salt and pepper as needed.
  7. Serve:
    • Ladle the Menudo Rojo into bowls. Serve hot with lime wedges, chopped cilantro, and sliced radishes on the side.
  8. Enjoy!
    • Enjoy this hearty and flavorful Menudo Rojo as a traditional Mexican soup.


  • Menudo is often served with warm tortillas or crusty bread on the side.
  • Customize the spice level by adjusting the amount of chiles used.
  • This dish is even more flavorful when allowed to sit for a day before reheating and serving.

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