Homemade Red Menudo with Pig’s Feet

Homemade Red Menudo with Pig’s Feet

Ingredients

For the Menudo

3 pounds beef tripe, cleaned and cut into bite-sized pieces

2 pig’s feet, split or cut into large pieces

1 large white onion, halved

6 garlic cloves, peeled

2 bay leaves

1 tablespoon salt, plus more to taste

1 teaspoon black pepper

1 teaspoon Mexican oregano

1 large can hominy, drained and rinsed

10 to 12 cups water, or enough to cover

For the Red Chile Sauce

6 dried guajillo chiles, stems and seeds removed

3 dried ancho chiles, stems and seeds removed

2 dried chile de árbol, optional, for extra heat

2 garlic cloves

1/2 teaspoon cumin

1 teaspoon Mexican oregano

1 cup warm soaking liquid or broth

Salt, to taste

For Serving

Chopped white onion

Finely chopped jalapeño

Crushed or dried oregano

Lime wedges

Warm bolillo rolls

Optional: chopped cilantro, red pepper flakes, or extra chile oil

Instructions

Rinse the tripe very well under cold water. Cut it into small bite-sized pieces if it is not already prepared.

Place the tripe and pig’s feet in a large stockpot. Add the halved onion, garlic cloves, bay leaves, salt, black pepper, Mexican oregano, and enough water to fully cover everything.

Bring the pot to a boil over medium-high heat. Skim off any foam that rises to the top.

Reduce the heat to low, cover partially, and simmer for 2 1/2 to 3 hours, or until the tripe becomes tender and the pig’s feet release richness into the broth.

While the meat simmers, prepare the red chile sauce. Place the dried guajillo, ancho, and chile de árbol peppers in a dry skillet and toast them lightly for a few seconds on each side. Do not burn them, or the sauce may taste bitter.

Transfer the toasted chiles to a bowl and cover with hot water. Let them soak for 20 minutes, or until softened.

Add the softened chiles to a blender with garlic, cumin, Mexican oregano, salt, and about 1 cup of soaking liquid or broth. Blend until very smooth.

Strain the chile sauce through a fine mesh strainer if you want a smoother broth.

Once the tripe is tender, remove the onion halves and bay leaves from the pot.

Stir the red chile sauce into the menudo broth. Add the drained hominy and mix well.

Continue simmering for another 45 minutes to 1 hour, allowing the chile sauce, broth, tripe, pig’s feet, and hominy to blend into a deep, rich soup.

Taste and adjust the seasoning with more salt, oregano, or chile sauce if needed.

Serve the menudo hot in deep bowls with chopped onion, jalapeño, oregano, and fresh lime on the side.

Enjoy with warm bolillo rolls for dipping into the rich red broth.

Notes

This homemade menudo is rich, hearty, and deeply traditional in flavor. The pig’s feet add body and silkiness to the broth, while the tripe gives the soup its classic texture.

The toppings are important. Fresh onion, jalapeño, oregano, and lime bring brightness and balance to the deep red chile broth.

For the best flavor, menudo can be made a day ahead. After resting overnight, the broth becomes even richer and more developed.