Menudo Rojo Recipe
Menudo Rojo is a beloved Mexican soup celebrated for its rich, bold flavors and hearty ingredients. Made with tender tripe, beef feet, hominy, and a vibrant red chile sauce, it’s a dish deeply rooted in tradition and perfect for festive gatherings or comforting meals. Here’s how you can make this authentic dish at home.
Ingredients
For the Soup
- 8 pounds honeycomb tripe, rinsed well and cut into 1-inch squares
- 2 pounds beef feet (patas), quartered
- 3 large yellow onions, diced
- 3 small heads garlic, unpeeled (for broth)
- 3 cloves garlic, peeled (for red sauce)
- 16 peppercorns
- 5 pounds beef tripe, rinsed and trimmed of fat
- 5 tablespoons kosher salt (or to taste)
- 5 teaspoons Mexican oregano, dried
- 2 bay leaves
- 15 quarts water
- 2 cans (6 lbs 9 oz) white hominy, drained
For the Red Chile Sauce
- 4 dried Árbol chiles
- 10 dried guajillo chiles
- 2 cups chicken stock
- 3 tablespoons ground cumin
Instructions
Step 1: Cleaning and Preparing the Tripe
- Trim the fat from both honeycomb and beef tripe to ensure the dish isn’t overly greasy.
- Cut the tripe into 1-inch pieces.
- Place the tripe in a large stockpot filled with water and soak for 2 hours, changing the water halfway through.
Step 2: Making the Red Chile Sauce
- Remove the stems and seeds from the dried Árbol and guajillo chiles.
- Toast the chiles in a dry skillet over medium heat for about 30 seconds, or until fragrant.
- Transfer the chiles to a pot, cover with water, and simmer over low heat until softened.
- Add one halved onion and the peeled garlic cloves to the simmering pot. Cook for 30 minutes.
- Blend the softened chiles, onion, garlic, and cumin with 1 cup of the simmering broth until smooth. Add more broth as needed.
- Strain the sauce through a sieve to remove seeds and skins. Refrigerate until ready to use.
Step 3: Cooking the Menudo
- In a large stockpot, combine the tripe, beef feet, diced onion, unpeeled garlic, peppercorns, salt, oregano, bay leaves, and water.
- Bring the mixture to a boil, then reduce to a simmer. Cook uncovered for about 2 hours, or until the tripe and beef feet are tender but not overly soft.
- Remove and discard the unpeeled garlic.
- Stir in the hominy, prepared red chile sauce, canned Las Palmas Red Chile Sauce (optional), and chicken stock.
- Simmer the menudo on low heat for an additional 3 hours to develop the flavors.
- Taste and adjust the seasoning with additional salt if needed.
Serving Suggestions
Serve Menudo Rojo hot in bowls, garnished with:
- Chopped onions
- Fresh cilantro
- Lime wedges
- Warm corn or flour tortillas
Tips for the Best Menudo Rojo
- Prep Ahead: Cleaning and soaking the tripe thoroughly is key to removing any strong odors and ensuring a clean taste.
- Spice Level: For a spicier version, include more Árbol chiles or add a pinch of cayenne pepper.
- Slow Simmer: The longer the menudo simmers, the richer and more flavorful it becomes.