(Rich Red Chile Menudo Served with Warm Homemade Frybread)

Menudo with Frybread is a hearty, deeply comforting meal featuring tender beef tripe and hominy simmered slowly in a rich red chile broth, then served with warm, fluffy frybread on the side. The frybread is perfect for dipping into that flavorful broth and soaking up every last drop.

Full Recipe (Ingredients + Instructions)

Ingredients for the Menudo 🍲

3 pounds cleaned beef tripe
2 pounds beef honeycomb tripe
1 beef shank or 1½ pounds beef soup bones, optional
2 cans (25 oz each) white hominy, drained and rinsed
1 large white onion, halved
6 garlic cloves
2 bay leaves
1 tablespoon salt, plus more to taste
1 teaspoon black pepper
1 tablespoon Mexican oregano
10–12 cups water, plus more as needed

For the Red Chile Sauce 🌶️

8 dried guajillo chiles
4 dried New Mexico red chiles
2 dried ancho chiles
4 garlic cloves
½ white onion
1 teaspoon ground cumin
1 teaspoon Mexican oregano
½ teaspoon black pepper
2 cups hot broth from the menudo
Salt, to taste

For Serving

Finely diced white onion
Fresh cilantro
Mexican oregano
Crushed chile de árbol
Lime wedges
Sliced radishes
Fresh jalapeños
Warm frybread

Step 1: Clean & Prepare the Tripe

Rinse the tripe thoroughly under cold running water.

Trim away excess fat and cut the tripe into approximately 1–2 inch pieces.

Place it in a large stockpot with:

Onion
Garlic
Bay leaves
Salt
Black pepper
Beef shank or soup bones, if using

Cover with about 10–12 cups water.

Bring to a boil, skim away any foam from the surface, then reduce to a gentle simmer.

Step 2: Slow-Cook the Menudo 🍲

Cover partially and simmer for approximately 2½–3 hours, stirring occasionally.

Add additional hot water as needed to keep the meat covered.

The tripe needs time to become tender, so don’t rush this step.

Step 3: Make the Red Chile Sauce 🌶️

Remove stems and seeds from the dried chiles.

Lightly toast them in a dry skillet for about 15–20 seconds per side. Don’t burn them or they’ll become bitter.

Place the toasted chiles in a bowl and cover with hot water.

Let soften for 20 minutes.

Transfer them to a blender with:

Garlic
Onion
Cumin
Mexican oregano
Black pepper
2 cups hot menudo broth

Blend until completely smooth.

Strain the sauce for a silky broth.

Step 4: Add the Red Chile

Once the tripe is becoming tender, pour the strained chile sauce into the pot.

Stir thoroughly.

Continue simmering for another 45–60 minutes.

Step 5: Add the Hominy 🌽

Stir in the drained and rinsed hominy.

Add Mexican oregano.

Continue simmering for 30–45 minutes, until the tripe is very tender and the hominy has absorbed some of that rich chile flavor.

Taste and adjust the salt.

Homemade Frybread 🫓

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon shortening or softened butter
1–1¼ cups warm water
Vegetable oil, for frying

Step 1: Make the Frybread Dough

Combine flour, baking powder, and salt in a large bowl.

Work in the shortening or butter.

Gradually add warm water while mixing until a soft dough forms.

Knead gently for 2–3 minutes.

Don’t overwork the dough.

Cover and allow it to rest for 20–30 minutes.

Step 2: Shape the Frybread

Divide the dough into 8 pieces.

Roll each into a ball.

Flatten each piece into a circle approximately 6 inches wide.

The center should be slightly thinner than the edges.

Poke a small hole or indentation in the center to help it fry evenly.

Step 3: Fry Until Golden 🔥

Heat about 1 inch of vegetable oil to 350°F (175°C).

Carefully add one piece of dough.

Fry for approximately 1–2 minutes per side, until puffed and golden brown.

Transfer to paper towels or a wire rack.

Repeat with the remaining dough.

Serve warm.

How to Serve Menudo with Frybread 🍲🫓

Ladle the steaming menudo into deep bowls.

Top each bowl with:

🧅 Fresh diced onion
🌿 Cilantro
🌶️ Crushed chile de árbol
🌿 Mexican oregano
🍋 Plenty of fresh lime

Place a piece of warm frybread alongside the bowl.

Tear off pieces and dip them directly into the spicy red chile broth. That’s where this combination really shines. ❤️

Extra Recipe Tips & Variations ✨

🌶️ Extra Hot Menudo

Add 2–3 dried chile de árbol peppers to the red chile sauce.

🐄 Beefier Broth

Adding beef shank or marrow bones gives the broth a richer, deeper flavor.

🌽 Extra Hominy

If you’re a hominy lover, add another can.

🌶️ New Mexico Red Chile Version

Use mostly dried New Mexico red chile pods instead of guajillo for a deeper Southwestern flavor.

🫓 Green Chile Frybread

For a fun twist, add ½ cup finely chopped roasted Hatch green chile to the frybread dough.

🧀 Cheesy Frybread

Sprinkle hot frybread with shredded cheese and roasted green chile immediately after frying.

Flavor Upgrades / Secret Tips 🔥

✅ Cook the tripe low and slow. Properly cooked tripe should be tender rather than rubbery.

✅ Skim the broth during the first part of cooking for a cleaner flavor.

✅ Toast dried chiles briefly to wake up their flavor, but never let them burn.

✅ Straining the red chile sauce produces a smoother, restaurant-style broth.

✅ Menudo often tastes even better the next day after the chile and seasonings have had more time to develop.

✅ Fry the bread shortly before serving so it’s still warm and crispy around the edges.

Serving Ideas 🍽️

Along with the frybread, put small bowls of toppings on the table:

Diced onion
Cilantro
Lime wedges
Mexican oregano
Radishes
Jalapeños
Chile de árbol
Avocado

That way everyone can build their bowl exactly how they like it.

Storage & Meal Prep Tips 🥡

Menudo

Store covered in the refrigerator for up to 3–4 days.

It can also be frozen in airtight containers for approximately 2–3 months.

Reheat gently on the stovetop until thoroughly steaming hot.

Frybread

Frybread is best served fresh.

Store leftovers covered at room temperature for the day or refrigerate for up to 2 days. Warm briefly in the oven or air fryer before serving.

Nutrition Facts

Approximate per serving of menudo:

Calories: 350–450 kcal
Protein: 28–35 g
Carbohydrates: 30–40 g
Fat: 12–18 g

One piece of frybread:

Calories: 220–280 kcal
Protein: 5–7 g
Carbohydrates: 35–42 g
Fat: 7–11 g

Actual nutrition will vary according to portion size and frying oil absorption.

Frequently Asked Questions (Q&A)

Q: What is menudo?
A: Menudo is a traditional Mexican soup typically made with beef tripe, hominy, and a chile-seasoned broth.

Q: How long should tripe cook?
A: Usually several hours. It should become tender enough to bite easily while still maintaining some texture.

Q: Can I make menudo the day before?
A: Absolutely. It’s an excellent make-ahead dish because the broth develops even more flavor overnight.

Q: Is menudo always spicy?
A: No. You can make the base moderately spicy and let everyone add extra chile at the table.

Q: Can I make the frybread ahead?
A: You can, but it’s much better freshly fried and served warm.

Social Media Captions ❤️

Facebook Style

“A big hot bowl of homemade Menudo with warm Frybread on the side! 🌶️🍲🫓 Tender tripe, hominy, and a rich red chile broth topped with fresh onion, cilantro, oregano, and plenty of lime. And that warm frybread is perfect for soaking up every last drop!”

Instagram Style

“Hot menudo, fresh lime, onions, chile, and warm frybread for dipping. 🌶️🍲🫓❤️ Now THAT is comfort food!”

Short Viral Caption

“That frybread dipped into hot menudo broth… goodness! 🌶️🍲🫓🔥”

Engagement Caption

“What are you adding to your bowl first—LIME 🍋, ONION 🧅, OREGANO 🌿, or EXTRA CHILE 🌶️?”

Family-Style Caption

“Some meals are meant to be enjoyed slowly. ❤️ A big pot of menudo, warm frybread coming out fresh, and everybody gathered around the table—that’s a meal worth remembering.”

Final Food Description 🍴

Menudo with Frybread combines tender beef tripe and hominy slowly simmered in a deeply flavorful red chile broth with warm, fluffy frybread that’s golden and crisp around the edges. Finished with fresh onion, cilantro, oregano, lime, and extra chile, it’s a hearty combination of bold flavors and homemade comfort. 🌶️🍲🫓❤️