Menudo Rojo, also known as Red Menudo, is a deeply flavorful Mexican soup loved for its rich broth, hearty ingredients, and vibrant red color. This traditional dish is often enjoyed during family gatherings, holidays, and weekend breakfasts. Its chili-infused broth and tender tripe make it one of Mexico’s most iconic comfort foods.
Menudo Rojo (Red Menudo) :
This savory soup is known not only for its satisfying taste but also for its cultural significance. Many enjoy Menudo Rojo as a restorative dish, especially for special occasions or after celebrations. With its bold spices, robust flavor, and warming aroma, it continues to be a staple in Mexican kitchens worldwide.
History:
Menudo dates back centuries, rooted in rural Mexican communities where cooks used every part of the animal to reduce waste. Over time, Menudo Rojo became a beloved regional favorite—especially in northern and central Mexico. The dish features a rich red broth made from chile pods and aromatic spices. Today, it remains a symbol of tradition, resilience, and community.
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Menudo Rojo (Red Menudo)
Ingredients
- 2 lbs beef tripe, cleaned and cut into small strips
- 1 lb beef feet or shank (optional for richness)
- 1 large onion, halved
- 6 garlic cloves
- 2 bay leaves
- 2 cups hominy (cooked)
- Salt to taste
For the Red Chile Sauce:
- 5 dried guajillo chiles
- 5 dried ancho chiles
- 2 dried pasilla chiles
- 1 tsp oregano
- 1 tsp cumin
- 3 garlic cloves
- 1 cup water (or broth)
Toppings:
- Chopped onions
- Cilantro
- Lime wedges
- Crushed oregano
- Diced jalapeños
- Warm tortillas
Instructions
- Rinse tripe well under cold water.
- Place tripe and beef feet in a large pot. Add onion, garlic, bay leaves, and salt.
- Cover with water and simmer for 2–2½ hours until tender.
- Remove onion and bay leaves. Add hominy to the pot.
- Remove stems and seeds from dried chiles. Soak in hot water for 15 minutes.
- Blend softened chiles with garlic, oregano, cumin, and water into a smooth sauce.
- Strain the sauce into the pot.
- Simmer for 30–45 minutes to develop flavor.
- Adjust seasoning and serve hot with fresh toppings.
Notes
- Cleaning the tripe well is essential for the best flavor.
- Beef feet create a richer broth but can be replaced with beef shank.
- Straining the chile sauce makes the broth smoother.
- Adjust heat by adding more pasilla or a chile de árbol.
- Menudo tastes even better the next day as flavors deepen.
Tips for Menudo Rojo (Red Menudo):
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Soak tripe in vinegar water before cooking to reduce odor.
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Use homemade broth for the richest flavor.
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Cook the tripe low and slow for perfect tenderness.
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Add hominy toward the end so it stays firm.
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Serve with fresh lime to brighten the dish.
FAQs for Menudo Rojo (Red Menudo):
Q1. What does Menudo Rojo taste like?
It has a deep, robust flavor with mild heat and a rich, savory broth.
Q2. Can I make menudo in a slow cooker?
Yes, cook on low for 6–8 hours after preparing the chile sauce.
Q3. Can I freeze menudo?
Yes. Freeze without toppings for up to 3 months.
Q4. Why is my tripe chewy?
It needs more cooking time. Tripe should be tender but not mushy.
Q5. Is hominy required?
It’s traditional and adds texture, but the soup can be made without it.
Conclusion:
Menudo Rojo is a bold and comforting dish that captures the true essence of Mexican culinary tradition. With its tender tripe, rich red broth, and aromatic spices, it offers a satisfying and flavorful experience. Whether enjoyed on weekends, during celebrations, or as a restorative meal, this timeless soup remains a treasured classic.