Menudo Rojo (Red Menudo)
Menudo Rojo features tender beef tripe simmered in a chili-based red broth.Its bold flavor comes from dried chiles, spices, and slow cooking.Hominy adds heartiness and texture, making the soup generously filling.This authentic dish offers warmth, depth, and cultural richness in every spoonful.
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.