Name: How to Make the Best Menudo Rojo
Prep time: PT-496807H42M38S
Cook time: PT-496807H42M38S
Total time: PT-496807H42M38S
Ingredients: 2½ lbs (1.1 kg) cleaned beef tripe, cut into bite-sized pieces — The traditional star ingredient of menudo, becoming tender and pleasantly chewy after a long simmer.; 2 cans (15 oz / 425 g each) white hominy, drained and rinsed — Adds hearty, chewy texture that’s essential to classic menudo.; 1 large white onion, quartered — Adds savory depth to the simmering broth.; 6 garlic cloves — Infuses the broth with aromatic garlic flavor.; 2 bay leaves — Adds subtle aromatic depth throughout the long simmering process.; 1 tbsp fine sea salt, plus more to taste — Essential for properly seasoning the broth.; 10 cups water or beef broth — Forms the flavorful liquid base of the menudo.; 6 dried guajillo chiles — A mild, slightly fruity dried chile that forms the backbone of the red chile sauce.; 3 dried ancho chiles — Adds deep, slightly sweet, raisin-like flavor to the sauce.; 2 dried árbol chiles, optional — For those who want extra heat in the finished broth.; 3 garlic cloves — Reinforces the garlic flavor throughout the chile sauce.; ½ small white onion — Adds savory depth to the chile sauce.; 1 tsp dried Mexican oregano — Adds classic Mexican herb flavor.; ½ tsp ground cumin — Adds warm, earthy depth.; ½ tsp black pepper — Adds a subtle, warm bite.; 1½ cups hot water or reserved chile soaking water — Helps blend the chiles into a smooth, pourable sauce.; ½ white onion, finely diced — A classic garnish that adds fresh, sharp flavor.; ½ cup fresh cilantro, chopped — Adds bright, herbaceous flavor.; Fresh lime wedges — For a final squeeze of bright acidity.; Dried Mexican oregano — A traditional finishing garnish.; Crushed árbol chiles, optional — For those who want extra heat at the table.; Sliced radishes, optional — Adds a peppery crunch.; Warm corn tortillas — A classic accompaniment for scooping and dipping.; Toasted bolillos, optional — A traditional Mexican bread roll, perfect for dipping into the rich broth.

Ingredients

Scale

Here’s a breakdown of what goes into this rich, traditional menudo and why each ingredient plays an important role.

For the Menudo

2½ lbs (1.1 kg) cleaned beef tripe, cut into bite-sized pieces — The traditional star ingredient of menudo, becoming tender and pleasantly chewy after a long simmer.
2 cans (15 oz / 425 g each) white hominy, drained and rinsed — Adds hearty, chewy texture that’s essential to classic menudo.
1 large white onion, quartered — Adds savory depth to the simmering broth.
6 garlic cloves — Infuses the broth with aromatic garlic flavor.
2 bay leaves — Adds subtle aromatic depth throughout the long simmering process.
1 tbsp fine sea salt, plus more to taste — Essential for properly seasoning the broth.
10 cups water or beef broth — Forms the flavorful liquid base of the menudo.

For the Red Chile Sauce

6 dried guajillo chiles — A mild, slightly fruity dried chile that forms the backbone of the red chile sauce.
3 dried ancho chiles — Adds deep, slightly sweet, raisin-like flavor to the sauce.
2 dried árbol chiles, optional — For those who want extra heat in the finished broth.
3 garlic cloves — Reinforces the garlic flavor throughout the chile sauce.
½ small white onion — Adds savory depth to the chile sauce.
1 tsp dried Mexican oregano — Adds classic Mexican herb flavor.
½ tsp ground cumin — Adds warm, earthy depth.
½ tsp black pepper — Adds a subtle, warm bite.
1½ cups hot water or reserved chile soaking water — Helps blend the chiles into a smooth, pourable sauce.

For Serving

½ white onion, finely diced — A classic garnish that adds fresh, sharp flavor.
½ cup fresh cilantro, chopped — Adds bright, herbaceous flavor.
Fresh lime wedges — For a final squeeze of bright acidity.
Dried Mexican oregano — A traditional finishing garnish.
Crushed árbol chiles, optional — For those who want extra heat at the table.
Sliced radishes, optional — Adds a peppery crunch.
Warm corn tortillas — A classic accompaniment for scooping and dipping.
Toasted bolillos, optional — A traditional Mexican bread roll, perfect for dipping into the rich broth.

Instructions

This recipe involves preparing the tripe, building the red chile sauce, and a long simmering process. Here’s exactly how to make it.

Step 1: Clean and Prepare the Tripe

Rinse the cleaned beef tripe thoroughly under cold running water. Cut it into manageable bite-sized pieces. If your tripe is not already cleaned and prepared, follow the cleaning instructions provided by your butcher or package.

Step 2: Parboil the Tripe

Place the tripe in a large pot and cover generously with cold water. Bring to a boil and cook for approximately 10–15 minutes. Drain the water and rinse the tripe thoroughly. This preliminary step helps remove strong odors and impurities before the long simmer.

Step 3: Start the Menudo

Return the rinsed tripe to a large heavy-bottomed pot. Add the 10 cups of water or beef broth, quartered onion, garlic cloves, bay leaves, and salt. Bring to a gentle boil. Reduce the heat to low and partially cover.

Step 4: Simmer Until Tender

Simmer the tripe for approximately 2½–3½ hours, stirring occasionally. The exact cooking time will depend on the size and type of tripe. The tripe should become tender and pleasantly chewy, not tough. Skim away any foam that rises to the surface during the early stages of cooking.

Step 5: Prepare the Dried Chiles

Remove the stems and seeds from the guajillo and ancho chiles. For a spicier menudo, leave some seeds from the árbol chiles. Heat a dry skillet over medium heat. Toast the chiles for approximately 20–30 seconds per side, just until fragrant. Be careful not to burn them, as burnt chiles can make the broth bitter.

Step 6: Soak the Chiles

Place the toasted chiles in a bowl. Cover them with hot water. Allow them to soften for approximately 15–20 minutes. Drain, reserving some of the soaking liquid if desired.

Step 7: Blend the Red Chile Sauce

Add the softened guajillo, ancho, and árbol chiles to a blender. Add the garlic, onion, oregano, cumin, black pepper, and approximately 1½ cups of hot water or reserved soaking liquid. Blend until completely smooth. For an exceptionally smooth broth, strain the chile sauce through a fine-mesh sieve.

Step 8: Add the Chile Sauce

Once the tripe is tender, pour the red chile sauce into the pot. Stir thoroughly. Simmer uncovered for approximately 30–45 minutes to allow the chile flavor to develop and the broth to deepen in color.

Step 9: Add the Hominy

Add the drained and rinsed hominy. Stir gently. Continue simmering for another 20–30 minutes, allowing the hominy to become hot and absorb some of the rich chile broth.

Step 10: Adjust the Seasoning

Taste the menudo. Add additional salt as needed. For more heat, add crushed árbol chiles or a little of the blended chile sauce. If the broth is too concentrated, add a little hot water or beef broth.

Step 11: Rest the Menudo

Turn off the heat and let the menudo rest for approximately 10–15 minutes. This gives the flavors time to settle and allows the chile broth to become even more flavorful.

Step 12: Prepare the Garnishes

While the menudo rests, finely dice the white onion. Chop the cilantro. Cut fresh limes into wedges. Place the onion, cilantro, oregano, radishes, and lime wedges into individual serving bowls so everyone can customize their menudo.

Step 13: Serve Hot

Ladle the menudo into deep bowls. Top generously with chopped onion and cilantro. Add a squeeze of fresh lime and a pinch of dried Mexican oregano. Serve immediately with warm corn tortillas or toasted bolillos.

Prep Time: Approximately 45 minutes
Cook Time: Approximately 3.5–4.5 hours

Nutrition

Serving Size: 8–10