Menudo Rojo
Menudo Rojo is more than just a soup—it’s a cherished Mexican tradition, often served on Sundays or special gatherings as a dish of comfort, community, and celebration.
Made with tender honeycomb tripe, beef feet for richness, and a deeply spiced red chile broth, this recipe embodies patience and authenticity. The slow simmering process transforms humble ingredients into a soul-warming bowl of bold flavors, where smoky guajillo chiles, aromatic garlic, and earthy oregano blend with hearty hominy for a truly satisfying meal.
Revered as both a festive centerpiece and a restorative remedy, especially after late nights, Menudo Rojo carries with it the warmth of Mexican heritage and the joy of sharing food that nourishes both body and spirit.
Why People Will Love Menudo Rojo:
A dish rooted in tradition – Menudo Rojo is not just food; it’s a cultural experience passed down through generations, carrying the warmth of Mexican family gatherings.
Bold, complex flavors – The smoky guajillo and fiery árbol chiles blend with aromatic garlic, onions, and oregano to create a broth that is both hearty and deeply satisfying.
Perfectly balanced comfort – The chewy texture of tripe, the richness from beef feet, and the nutty bite of hominy come together to create a soup that is rustic yet refined.
Healing and restorative – Known as a classic “resaca cure,” this dish has a reputation for reviving the body after celebrations, making it as practical as it is delicious.
A labor of love – The long simmering process develops a depth of flavor that quick meals can’t achieve, rewarding patience with an unforgettable eating experience.
Shared at the table – Menudo Rojo is often made in large batches, perfect for bringing families and friends together, strengthening bonds over a steaming pot of comfort.
Key Ingredients:
Honeycomb Tripe – The star of menudo, with its unique honeycomb texture that absorbs the chile broth, giving every bite a rich and savory depth. When cleaned and simmered properly, it becomes tender, flavorful, and a true delicacy.
Beef Feet (Patas de Res) – Essential for building body in the broth, beef feet release natural collagen and gelatin as they simmer, creating a silky, hearty base that elevates the soup beyond ordinary stock.
Red Chile Sauce (Guajillo & Árbol Chiles) – This sauce defines Menudo Rojo. The guajillos provide a smoky, slightly sweet complexity, while the árbol chiles contribute a sharp heat, balanced by garlic, onion, and cumin for layers of flavor.
Hominy (Maíz Blanco) – Soft, chewy kernels of nixtamalized corn that add substance, texture, and earthiness to the soup. They balance the intensity of the broth with a comforting bite.
Mexican Oregano & Bay Leaves – These herbs infuse the soup with earthy, citrusy, and slightly minty undertones that perfectly complement the richness of the meat and the vibrancy of the chile sauce.
Expert Tips When Making Menudo Rojo:
Clean the tripe thoroughly – Menudo’s success starts with how well you clean the tripe. Trim away excess fat, rinse multiple times in cold water, and soak with a splash of vinegar or lime juice to remove any strong odor. This ensures the final broth is clean and flavorful, not greasy or unpleasant.
Toast the chiles before soaking – A quick dry toasting of guajillo and árbol chiles intensifies their smoky depth. Be careful not to burn them, as that will add bitterness. This small step is what gives the red chile sauce its complex backbone.
Blend with broth, not plain water – When pureeing the softened chiles, use some of the simmering beef broth instead of water. This enriches the sauce and ties it seamlessly into the soup. Strain the sauce to remove skins and seeds for a smooth, velvety texture.
Simmer low and slow – Patience transforms this dish. Keep the simmer gentle and uncovered so the tripe tenderizes evenly and the broth develops richness. Rushing this step will leave the tripe tough and the broth flat.
Adjust seasoning at the end – Salt and oregano flavors deepen as the broth reduces. Always taste before serving and adjust with additional salt, oregano, or cumin. A splash of lime juice right before serving brightens the entire dish.
Serve with traditional garnishes – Offer chopped onion, cilantro, lime wedges, crushed oregano, and dried chile flakes on the side. These allow each person to customize their bowl and experience menudo in its most authentic way.
Menudo Rojo
Ingredients :
8 pounds honeycomb tripe, rinsed well and cut into 1-inch squares
2 pounds of beef feet (patas), quartered
3 large yellow onion, diced
3 small heads of garlic, unpeeled, for broth
3 cloves garlic, peeled for red sauce
16 peppercorns
5 pounds of beef tripe, rinsed well and fat trimmed
5 tablespoons of kosher salt, or to taste
5 teaspoons of Mexican oregano, dried
2 bay leafs
15 quarts water
For the Red Chile Sauce
4 dried Arbol chiles
10 dried guajillo chiles
2 cups of chicken stock
2 cans (6 pounds 9 oz) of white hominy, drained
3 tablespoons of ground cumin
Instructions:
Cleaning and Soaking the Tripe
Whether you are buying honeycomb tripe or another type of beef tripe, you want to take the time to trim away the fat.
No one likes a greasy or foul-smelling menudo.
After you trim the fat, cut the tripe into one-inch pieces and place in a large stock pot of water to soak for two hours, changing the water out at the one hour mark.
Making the Red Chile
Remove the stems and seeds from the chiles and toast on a dry skillet for about 30 seconds or until fragrant.
Pour enough water to cover, and allow to simmer at a low heat, soaking the chiles.
Add one onion, halved and 3 cloves of peeled garlic.
Allow to simmer for a good half hour.
Remove the soaking chiles, onion and garlic from the water and place in a blender along with the cumin.
Ladle about a cup of the simmering broth from the pot into the blender, and puree until very smooth.
Add additional broth if necessary.
Push chile sauce through a sieve into a medium-sized bowl to remove seeds and any skin.
Discard solids. Reserve chile sauce in the refrigerator until it is time to add to the menudo broth.
Cooking the Menudo
Place the tripe, beef feet, onion, unpeeled garlic, peppercorns, salt, oregano, and water in a large stockpot or soup pot.
Bring to a boil and reduce to a simmer.
Allow to simmer uncovered for about 2 hours, or until the tripe and beef feet are tender but not too soft.
Remove the unpeeled garlic.
Add the hominy and pour chile puree, plus the can of Las Palmas Red Chile Sauce and chicken stock into the simmering pot and stir.
Allow to cook for about 3 hours (or more) on a low simmer.
Season with additional salt to taste.
Enjoy !!
Important Notes When Making Menudo Rojo:
Cleaning is essential – Tripe must be properly trimmed, rinsed, and soaked to remove excess fat and any strong odor. Skipping this step will compromise both the flavor and aroma of the soup. Patience in preparation guarantees a clean, flavorful broth.
Simmering time matters – Menudo is not a quick dish. The tripe and beef feet need hours of slow cooking to achieve the tender, silky texture that defines the dish. Rushing the process can result in chewy tripe and a thin broth.
Strain the chile sauce – After blending the guajillo and árbol chiles, always strain the sauce through a fine sieve. This removes seeds and skins, creating a smooth, velvety sauce that integrates beautifully with the broth.
Balance the broth – Menudo should be hearty but not overpowering. Adjust salt, cumin, and oregano near the end of cooking. A squeeze of lime at the table balances the richness and lifts the flavor profile.
Hominy timing – Canned hominy should be added toward the later stages of cooking so it maintains its chewy texture without turning mushy. If using dried hominy, soak and pre-cook it before adding to the broth.
Storage and reheating – Menudo tastes even better the next day as the flavors continue to meld. Store leftovers in the refrigerator for up to 3 days, or freeze in airtight containers for longer storage. Reheat slowly over low heat to preserve texture.
Cultural serving tradition – Menudo is often enjoyed in large gatherings, especially on weekends and holidays. It’s traditionally paired with lime wedges, chopped onions, cilantro, crushed oregano, and warm tortillas, allowing each guest to season their bowl to taste.
How to Enjoy Menudo Rojo After Cooking
Serve it steaming hot – Menudo is best enjoyed fresh from the pot, served in deep bowls so each portion has a generous mix of broth, tripe, beef, and hominy. The heat enhances the aroma of the red chile broth and makes it deeply comforting.
Offer traditional garnishes – Set the table with classic condiments: lime wedges for brightness, chopped white onion for crunch, fresh cilantro for herbal notes, dried oregano to sprinkle, and crushed red chile flakes for extra heat. These additions allow each diner to personalize their bowl.
Pair with tortillas – Warm corn tortillas are the traditional partner, perfect for dipping into the rich broth or wrapping around bits of tripe. Bolillos (Mexican bread rolls) are another popular option for soaking up the flavorful soup.
Make it a communal experience – Menudo is often shared at family tables or gatherings with friends. Place the pot at the center, encourage everyone to serve themselves, and let the garnishes act as a build-your-own ritual that sparks conversation and connection.
Next-day flavor boost – Menudo tastes even richer the next day after the flavors have deepened overnight. Reheat slowly on the stove, and enjoy it as a restorative meal for lunch or dinner.
Pair with drinks – Traditionally, Menudo is enjoyed with cold beverages like agua fresca, Mexican soda, or even a cold beer. The refreshing contrast cuts through the richness of the soup.
Use it as a remedy – Beyond being a festive dish, Menudo has a long-standing reputation as a cure for hangovers. Its hearty broth, spices, and collagen-rich base revive the body, making it both healing and delicious.
Nutrition Information:
For Menudo Rojo (per 1-cup serving, based on tripe, beef feet, chile sauce, and hominy):
Calories: 215 kcal | Total Fat: 8.5 g | Saturated Fat: 2.9 g | Monounsaturated Fat: 3.5 g | Polyunsaturated Fat: 0.9 g | Cholesterol: 95 mg | Sodium: 730 mg (depending on added salt) | Total Carbohydrates: 15 g | Dietary Fiber: 3 g | Sugars: 2 g | Protein: 20 g
Frequently Asked Questions:
What is tripe, and why is it used in Menudo Rojo?
Tripe refers to the edible lining of the stomach of various animals, typically cattle.
In Menudo Rojo, tripe is used as a key ingredient because of its unique texture and flavor, which adds richness to the dish.
How do I properly clean and prepare tripe for Menudo Rojo?
To clean the tripe, rinse it well under cold water and trim away any excess fat.
Cut the tripe into one-inch squares and soak it in a large pot of water for two hours, changing the water once during the soaking process.
What is the purpose of the Red Chile Sauce in Menudo Rojo?
The Red Chile Sauce adds a rich and spicy flavor to Menudo Rojo.
It is made by toasting and soaking dried chiles, blending them with onions, garlic, and cumin, and then straining the sauce to remove any seeds or skin.
The sauce is added to the simmering pot to enhance the taste of the dish.
Are there any recommended garnishes or accompaniments for Menudo Rojo?
Menudo Rojo is traditionally served with various garnishes and accompaniments.
Common options include chopped cilantro, diced onions, lime wedges, shredded cabbage or lettuce, sliced radishes, and tortillas.
These add freshness and additional flavors to complement the richness of the dish.
Can I use different types of tripe for Menudo Rojo?
Yes, you can use different types of tripe for Menudo Rojo, including honeycomb tripe or other beef tripe variations.
Just make sure to rinse them well and trim away any excess fat before cooking.
How long should I soak the tripe for?
To ensure the tripe is clean and tender, soak it in a large pot of water for two hours, changing the water at the one-hour mark.
This helps to remove any impurities and improve the overall texture of the dish.
How spicy is Menudo Rojo?
Menudo Rojo can have varying levels of spiciness depending on the amount of chiles used in the red chile sauce.
Adjust the number of chiles according to your preference for spiciness.
You can also remove the seeds and membranes from the chiles to reduce the heat level.
Can I make Menudo Rojo in a slow cooker?
Yes, you can adapt the recipe to cook Menudo Rojo in a slow cooker.
After sautéing the onion and garlic, transfer all the ingredients, including the tripe, beef feet, spices, and liquids, to the slow cooker.
Cook on low for 6-8 hours or on high for 4-6 hours, or until the tripe and beef feet are tender.
Can I make Menudo Rojo in advance or store leftovers?
Yes, you can make Menudo Rojo in advance.
The flavors often improve if the dish is allowed to sit for a day or two before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer-term storage.
How do I store and reheat Menudo Rojo?
Allow Menudo Rojo to cool to room temperature before transferring it to an airtight container.
Store it in the refrigerator for up to 3-4 days or freeze it for longer-term storage.
To reheat, gently warm the desired amount on the stovetop or in the microwave, adding a splash of water or broth if needed to maintain the desired consistency.