Menudo

Here’s a traditional Mexican Menudo Rojo recipe—rich, comforting, and perfect for weekends or celebrations 🇲🇽🍲

Ingredients (6–8 servings)

For the broth

• 3 lbs (1.3 kg) beef tripe (honeycomb), cleaned and cut into bite-size pieces
• 1–1½ lbs beef feet or beef shank (optional but traditional, for gelatin & flavor)
• 1 small white onion (halved)
• 6–8 cloves garlic
• 2 bay leaves
• Salt, to taste
• Water

Chile sauce

• 10–12 dried guajillo chiles, stems & seeds removed
• 2–3 dried ancho chiles (optional, for depth)
• 3 cloves garlic
• 1 tsp dried Mexican oregano
• ½ tsp ground cumin
• 2 whole cloves (optional, very traditional)

To finish

• 2 (15-oz) cans hominy, drained & rinsed

Traditional garnishes (essential)

• Finely chopped white onion
• Fresh cilantro
• Dried oregano (crushed in your hands)
• Crushed chile piquín or árbol
• Fresh lime wedges
• Warm corn tortillas or bolillos

Instructions

1. Clean the Tripe (Very Important)

1. Rinse tripe thoroughly under cold water.
2. Rub with salt and a little vinegar or lime, then rinse again.
3. Bring tripe to a boil in plain water for 10 minutes, drain, rinse, and discard water.

2. Cook the Broth

1. Place cleaned tripe (and beef feet/shank if using) in a large pot.
2. Add onion, garlic, bay leaves, salt, and enough water to cover by 2–3 inches.
3. Bring to a boil, reduce to a gentle simmer, cover, and cook 2½–3 hours until tripe is tender.

3. Prepare the Chile Sauce

1. Toast dried chiles lightly in a dry skillet (do not burn).
2. Soak chiles in hot water 15–20 minutes until soft.
3. Blend chiles with garlic, oregano, cumin, cloves, and soaking liquid until very smooth.
4. Strain the sauce for a silky broth (traditional step).

4. Combine & Simmer

1. Add chile sauce to the pot.
2. Stir in hominy.
3. Simmer uncovered another 30–45 minutes, stirring occasionally.
4. Adjust salt and consistency (add water if needed).

5. Serve

Serve piping hot with garnishes on the side so everyone customizes their bowl.

Traditional Tips

• Menudo is better the next day—flavor deepens overnight.
• Keep it at a gentle simmer, never a rolling boil.
• In many regions, it’s served without garlic bread or rice—just tortillas and lime.

Variations

• Menudo Blanco: No chile sauce (common in parts of the north).
• Menudo Norteño: Fewer spices, cleaner broth.
• Menudo con Pata: Beef feet only, very gelatinous.

If you’d like, I can also share Menudo Verde, pressure cooker/Instant Pot instructions, or tips for extra-clean tripe.