How to Make the Best Menudo Rojo ❤️👍❤️
Author
Easy Mexican Recipes
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.
Enjoy the bold, comforting flavors of this classic dish—a true staple of Mexican cuisine that warms both heart and soul. ❤️