Menudo Rojo

by

(Traditional-Style Mexican Red Chile Menudo with Hominy)

Menudo Rojo is a rich, deeply savory Mexican soup made with tender beef tripe, hominy, garlic, oregano, and a bold red chile broth. The long, gentle simmer is what makes it special—the tripe becomes tender while dried guajillo and ancho chiles give the broth its gorgeous red color and earthy chile flavor. Serve it piping hot with lime, onion, cilantro, oregano, and warm tortillas. 🌶️🔥

Full Recipe (Ingredients + Instructions)

Ingredients – Serves 8–10

For the Menudo 🍲

  • 4 lbs cleaned beef tripe, preferably honeycomb tripe
  • 1½ lbs beef feet or marrow bones, optional but excellent for a richer broth
  • 1 large white onion, halved
  • 8 garlic cloves
  • 2 bay leaves
  • 10–12 cups water, plus more as needed
  • 2 teaspoons salt, plus more to taste
  • 2 cans (25 oz each) white or yellow hominy, drained and rinsed
  • 1 tablespoon Mexican oregano
  • 1 teaspoon ground cumin, optional

For the Red Chile Sauce 🌶️

  • 8 dried guajillo chiles
  • 3 dried ancho chiles
  • 2 dried chile de árbol, optional for heat
  • 3 garlic cloves
  • ¼ white onion
  • 1½–2 cups broth from the menudo pot
  • ½ teaspoon cumin
  • 1 teaspoon Mexican oregano
  • Salt, to taste

For Serving 🍋🧅

  • Finely diced white onion
  • Chopped cilantro
  • Mexican oregano
  • Lime wedges
  • Crushed chile de árbol
  • Sliced radishes
  • Warm corn tortillas
  • Fresh salsa
  • Avocado, optional

Step 1: Clean & Prepare the Tripe

Even when purchased cleaned, rinse the tripe thoroughly under cold running water.

Trim away any excess fat.

Cut into approximately 1–2 inch pieces.

Place the tripe in a large stockpot.

Optional Extra-Cleaning Method

Cover the tripe with water, bring to a boil for about 5 minutes, then drain and rinse it again.

Clean the pot before starting your final broth.

This extra step can give you a cleaner-tasting soup.

Step 2: Start the Menudo Broth 🍲

Return the tripe to a large clean stockpot.

Add the beef feet or bones, if using.

Add:

  • Halved onion
  • 8 garlic cloves
  • Bay leaves
  • Salt
  • 10–12 cups water

Bring to a boil.

Skim away any foam that rises to the surface.

Reduce the heat to low, partially cover, and simmer gently for approximately 2½–3½ hours.

The Secret Is TIME ❤️

Don’t aggressively boil menudo.

A slow simmer gives the tripe time to become tender while creating a richer broth.

Add hot water as needed to keep everything submerged.

Step 3: Prepare the Dried Chiles 🌶️🔥

Remove the stems and most of the seeds from the guajillo and ancho chiles.

Leave some seeds or add chile de árbol if you like your menudo spicy.

Heat a dry skillet over medium heat.

Toast the chiles very briefly—approximately 10–20 seconds per side—just until fragrant.

Don’t Burn Them!

Burned dried chiles can make your entire pot taste bitter.

Transfer the toasted chiles to a bowl and cover with very hot water.

Let them soften for 20–25 minutes.

Step 4: Make the Red Chile Sauce ❤️🌶️

Drain the softened chiles.

Place them in a blender with:

  • 3 garlic cloves
  • ¼ onion
  • Cumin
  • Mexican oregano
  • 1½–2 cups hot broth from the menudo

Blend until extremely smooth.

For an especially silky broth, pour the sauce through a fine-mesh strainer.

Step 5: Turn That Broth RED! 🌶️🍲

Once the tripe is becoming tender, remove the onion, bay leaves, and any loose bones you don’t want in the finished soup.

Pour the strained red chile sauce into the pot.

Stir well.

Simmer gently for another 30 minutes.

The broth should become beautifully deep red and smell incredible. 🔥

Step 6: Add the Hominy 🌽

Drain and rinse the hominy.

Add it to the menudo along with:

  • 1 tablespoon Mexican oregano
  • Additional salt, if needed

Simmer for another 30–45 minutes, until the tripe is completely tender and the hominy has absorbed some of that red chile flavor.

Taste the broth.

Adjust with more salt, oregano, or chile sauce as desired.

Step 7: Let It Rest

Menudo is delicious immediately, but many people think it tastes even better the next day.

If you have time, cool and refrigerate it properly overnight.

As it rests, the chile, beef, garlic, and oregano flavors deepen.

When chilled, you can also easily remove any excess hardened fat from the surface before reheating.

Step 8: Build the PERFECT Bowl 🍲❤️

Ladle piping-hot menudo into a large bowl.

Then let everyone customize their own:

🧅 Diced white onion
🌿 Fresh cilantro
🌿 Mexican oregano
🍋 LOTS of fresh lime
🌶️ Crushed chile de árbol
🥬 Radishes
🌽 Warm corn tortillas

Crush a little oregano between your palms before sprinkling it over the soup—it releases more aroma.

Big bowl, hot tortillas, fresh lime…and don’t rush it. 🌶️🍲❤️

Extra-Spicy Menudo Rojo 🌶️🌶️🌶️

If your family likes some serious heat, add:

  • 4–6 chile de árbol
  • 1–2 dried puya chiles
  • Extra crushed chile de árbol for serving

Keep the guajillo as your primary chile so you maintain the beautiful red color and deep flavor without making the entire pot overwhelmingly hot.

Menudo Rojo with Beef Feet 🐄

Adding beef feet is worth considering for an especially rich broth.

The collagen released during the long simmer gives the soup additional body and richness.

For approximately 4 lbs tripe, use around 1–2 lbs beef feet.

It’s especially good when you’re making a big weekend pot that will simmer for several hours.

Extra Recipe Tips & Variations ✨

For a deeper chile flavor, use a combination of guajillo + ancho, rather than relying on only one dried chile.

If you prefer a thinner menudo, simply add additional hot water or beef broth toward the end.

For more hominy, add another can. For a tripe-heavy version, reduce the hominy.

Some family recipes use cumin while others don’t. If you prefer a cleaner chile-and-oregano profile, simply leave it out.

And don’t be shy with the lime at the table—the acidity brightens that rich broth beautifully. 🍋

Flavor Upgrades / Secret Tips 🔥

✅ Use honeycomb tripe for a great texture.

✅ Trim excess fat before cooking.

✅ Simmer low and slow until the tripe is genuinely tender.

✅ Beef feet or bones add body to the broth.

✅ Toast dried chiles only briefly.

✅ Strain the chile puree for a smoother red broth.

✅ Use Mexican oregano when available.

✅ Check the salt again after adding the hominy.

✅ Make the menudo a day ahead when possible—the flavor becomes even better.

What to Serve with Menudo 🍽️

Warm corn tortillas are hard to beat, but menudo is also delicious with fresh bolillos, homemade flour tortillas, tostadas, or even warm fry bread.

Put bowls of diced onion, cilantro, lime wedges, oregano, radishes, and crushed dried chile in the middle of the table.

That way everybody can make their bowl exactly how they like it. ❤️

Storage & Meal Prep Tips 🥡

Cool leftover menudo promptly and refrigerate it in airtight containers for 3–4 days.

Reheat gently on the stove until thoroughly steaming hot. Add a little water or broth if it has thickened.

Menudo also freezes well. Portion cooled soup into freezer-safe containers and freeze for approximately 2–3 months.

Leave some room at the top because the liquid expands as it freezes.

Nutrition Facts 📊

Approximate per generous bowl:

  • Calories: 390–480 kcal
  • Protein: 30–38 g
  • Carbohydrates: 28–35 g
  • Fat: 17–24 g
  • Fiber: 5–7 g

Exact nutrition depends on the amount of tripe, beef feet, hominy, and fat retained in the broth.

Frequently Asked Questions (Q&A)

What is Menudo Rojo made from?
The main ingredients are beef tripe, hominy, dried red chiles, garlic, onion, oregano, and broth.

Which dried chiles are best?
Guajillo gives excellent red color and chile flavor. Ancho adds a darker, slightly sweeter depth, while chile de árbol provides heat.

How long does tripe take to become tender?
Usually around 3–4 hours of gentle cooking, although the exact time varies depending on the tripe.

Why is my menudo bitter?
The dried chiles may have been burned while toasting. Toast them very briefly and never let them blacken.

Does menudo need hominy?
Many versions of Menudo Rojo include hominy, although recipes vary considerably by region and family.

Can I make it the day before?
Absolutely. Menudo is an excellent make-ahead dish because the flavors continue developing overnight.

Social Media Captions ❤️

Facebook Style

“Big pot of Menudo Rojo simmering today! 🌶️🍲❤️ Tender tripe, hominy, garlic and Mexican oregano in a rich homemade guajillo and ancho chile broth. Give me a BIG bowl with diced onion, cilantro, extra oregano, lots of fresh lime and warm tortillas on the side! 🔥”

Short Caption

“Menudo Rojo, fresh lime, onion, oregano and HOT tortillas…that’s the kind of bowl I want! 🌶️🍲❤️”

Weekend Caption

“You know it’s going to be a GOOD weekend when there’s a big pot of Menudo Rojo simmering on the stove! 🍲🌶️🔥”

Engagement Caption

“What’s a MUST on top of your Menudo—LIME 🍋, ONION 🧅, OREGANO 🌿, EXTRA CHILE 🌶️, or ALL OF IT? 👇😂”

Family-Style Caption

“Some recipes aren’t meant to be rushed. A big pot of Menudo Rojo simmering low and slow, warm tortillas on the table, and everyone fixing their bowl exactly how they like it. ❤️🍲”

Final Food Description 🍴

Menudo Rojo is a hearty Mexican red chile soup featuring slow-simmered tender beef tripe and hominy in a deeply savory guajillo-and-ancho broth seasoned with garlic and Mexican oregano. Finished at the table with crisp white onion, cilantro, crushed oregano, chile, and plenty of fresh lime, it’s bold, warming, comforting, and made for a big family-style pot. 🌶️🍲🍋❤️