Here’s a traditional recipe:
🥘 Menudo Rojo (Red Menudo Soup)
Ingredients
(Serves 6–8)
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2 lbs beef tripe, cleaned and cut into bite-sized pieces
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1 lb beef feet or shank (optional, for richer broth)
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2 cups hominy, drained and rinsed
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1 large onion, chopped
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4–5 cloves garlic, minced
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6–8 dried guajillo chilies, seeds removed
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2–3 dried ancho chilies, seeds removed
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1 tsp dried oregano
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½ tsp ground cumin
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8 cups water or beef broth
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Salt and pepper, to taste
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Garnishes: chopped onion, cilantro, lime wedges, crushed oregano, chopped radishes, chopped chili
Instructions
1. Prepare the chili sauce
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Toast guajillo and ancho chilies in a dry skillet for 1–2 minutes until fragrant.
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Soak them in hot water for 15–20 minutes until softened.
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Blend the softened chilies with 2 cloves garlic, ½ onion, cumin, and a bit of soaking water until smooth.
2. Cook the tripe
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In a large pot, bring water or beef broth to a boil.
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Add tripe (and beef feet/shank if using), along with salt.
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Reduce heat and simmer 2–3 hours, until tripe is tender. Skim foam occasionally.
3. Add chili sauce and hominy
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Once tripe is tender, stir in the blended chili sauce and hominy.
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Add oregano and the remaining garlic and onion.
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Simmer 30–45 minutes, until hominy is tender and flavors meld.
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Adjust salt and pepper to taste.
4. Serve
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Ladle hot soup into bowls.
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Garnish with fresh cilantro, chopped onion, lime wedges, radishes, and a sprinkle of dried oregano.
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Serve with warm corn tortillas or bolillo bread.
💡 Tips
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Cleaning the tripe well is key — rinse thoroughly in cold water and boil briefly to remove impurities.
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Menudo often tastes better the next day after flavors meld.
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For extra richness, some people add a splash of vinegar to the broth before serving.
If you want, I can also give you a shortcut version using pre-cleaned tripe and canned hominy that’s much quicker but still delicious. Do you want that version?
