Menudo Rojo (Red Menudo): A Traditional Mexican Delicacy You Need to Try

Menudo Rojo, also known simply as Red Menudo, is more than just a hearty Mexican soup — it’s a beloved cultural treasure. Packed with flavor, tradition, and comfort, this dish has been passed down through generations and continues to hold a special place at Sunday family gatherings, celebrations, and holiday mornings across Mexico and Mexican-American homes.

In this detailed guide, we’ll dive deep into what makes Menudo Rojo so iconic — from its origins and ingredients to step-by-step instructions and cooking tips for making an authentic pot right at home. Whether you’re new to Mexican cuisine or looking to master your grandmother’s recipe, this guide will walk you through everything you need to know.

What is Menudo Rojo?

Menudo Rojo is a traditional Mexican soup made primarily with beef tripe (cow stomach), hominy (dried maize kernels treated with an alkali), and a bold red chili broth. The red color comes from dried Mexican chiles like guajillo and ancho, which are blended into a flavorful sauce. It’s often served with chopped onion, fresh cilantro, oregano, lime wedges, and warm tortillas.

This dish is known for being:

A hangover remedy due to its hearty, spicy nature
A holiday staple, especially during Christmas and New Year's mornings
A deeply communal meal meant for sharing

The Origins of Menudo

Menudo has deep roots in Mexican culinary history and indigenous traditions. It’s believed to have originated during pre-Columbian times when no part of the animal was wasted. Tripe, considered a less desirable cut, was transformed into a rich and flavorful meal by stewing it for hours with herbs and spices.

The addition of hominy reflects the Mesoamerican practice of nixtamalization, where corn is soaked in an alkaline solution to remove its hull and enhance its nutritional value.

Over centuries, the dish evolved regionally. For instance:

Menudo Rojo is common in northern and central Mexico, particularly in states like Jalisco and Chihuahua.
Menudo Blanco (white menudo) is popular in places like Sinaloa, where the chili peppers are omitted.

Ingredients for Traditional Menudo Rojo

Making authentic Menudo Rojo requires patience and the right ingredients. Here’s what you’ll need:

Main Ingredients:

3 lbs beef tripe, cleaned and cut into bite-sized pieces
2 lbs beef feet or shank bones (optional but adds rich flavor)
2 cans (25 oz each) of hominy, drained and rinsed
1 large onion, halved
6 cloves of garlic
Salt to taste
Water for boiling

For the Red Chile Sauce:

8 dried guajillo chiles, stemmed and seeded
4 dried ancho chiles, stemmed and seeded
3 cloves of garlic
1/2 onion
1 tsp Mexican oregano
1/2 tsp cumin
2 cups of beef broth or water (for blending)

Garnishes (Essential!):

Chopped white onion
Chopped cilantro
Fresh lime wedges
Dried oregano
Crushed red pepper flakes
Warm corn tortillas or bolillos

Step-by-Step Guide to Making Menudo Rojo

Step 1: Prepare and Clean the Tripe

Start by thoroughly cleaning the tripe. Rinse it under cold water, and trim any excess fat. Some people soak it in vinegar water (1:3 ratio) for 30 minutes to remove any strong odor, then rinse well again.

Cut the tripe into bite-sized pieces.

Step 2: Boil the Meat

In a large stockpot, place the tripe, beef feet or shank (if using), onion, garlic, and enough water to cover by 2–3 inches. Bring to a boil, then reduce heat to a simmer.

Simmer for 2–3 hours, skimming off any foam that rises to the top. The tripe should become tender and almost gelatinous.

Step 3: Prepare the Red Chile Sauce

While the meat simmers, prepare the chile sauce.

Toast the dried chiles lightly in a hot skillet (30 seconds per side).
Soak the toasted chiles in hot water for about 15 minutes until softened.
Blend chiles with garlic, onion, oregano, cumin, and 2 cups of beef broth or water until smooth.
Strain the sauce through a fine mesh sieve for a smooth texture.

Step 4: Add the Sauce and Hominy

Once the tripe is tender, remove the onion and garlic from the pot. Add the chile sauce and stir to combine. Then, add the drained hominy.

Simmer the soup for another 30–45 minutes, allowing the flavors to blend. Taste and adjust seasoning with salt.

Step 5: Serve and Garnish

Ladle the Menudo Rojo into bowls. Top with chopped onion, cilantro, a squeeze of lime, a sprinkle of oregano, and crushed red pepper.

Serve hot with corn tortillas or crusty bread.

Tips for Making the Best Menudo Rojo

Low and slow wins: Simmering for hours deepens the flavor and makes the tripe more tender.
Clean tripe well: This is key to avoiding strong odors and unpleasant flavors.
Add bones for flavor: Beef feet or shanks make the broth gelatin-rich and savory.
Customize heat level: Add arbol chiles or chili flakes for extra spice.
Don’t skip the garnishes: They brighten up the richness of the soup.

Variations of Menudo

While Menudo Rojo is the most common type, there are a few regional and creative variations:

1. Menudo Blanco

This version skips the red chili sauce. It has a lighter broth and is often served with salsa or chili oil on the side.

2. Menudo Verde

Popular in parts of Veracruz, this version uses green ingredients like tomatillos, cilantro, and jalapeños for the base sauce.

3. Instant Pot or Pressure Cooker Menudo

You can make Menudo faster using a pressure cooker. It reduces the cooking time to about 45–60 minutes while still tenderizing the tripe effectively.

Is Menudo Good for You?

Yes! While it’s indulgent, Menudo has nutritional benefits:

High in collagen from the beef feet and tripe, which supports skin and joint health
Rich in protein, especially gelatin-based proteins
Rehydrating due to its broth base and mineral content

However, it's also relatively high in cholesterol, so moderation is key.

Menudo as a Cultural Icon

In Mexican-American households, Menudo is more than food — it's an event. It’s made for large gatherings, Sunday brunches, or post-party recovery meals. Many families have their own secret recipes, passed down through generations.

In fact, Menudo is so beloved that entire festivals and restaurants are dedicated to it. You’ll often see “Menudo Saturdays” or “Menudo Sundays” at taquerías throughout the Southwest U.S.

Frequently Asked Questions (FAQ)

1. What does Menudo taste like?

It has a rich, beefy flavor with a deep chili undertone. The tripe is tender and chewy, while the hominy adds a nutty sweetness. The broth is savory and slightly spicy.

2. Can I freeze Menudo?

Yes! It freezes well for up to 3 months. Store in airtight containers and thaw in the fridge overnight before reheating.

3. Is Menudo spicy?

It can be, depending on the chilies used. You can control the heat by using milder chilies like guajillo or adding spicier ones like chile de arbol.

4. How do I make Menudo less smelly?

Soaking and rinsing the tripe well, and simmering it with aromatics like onion and garlic helps mellow out the strong aroma.

5. Can I make Menudo vegetarian?

Traditional Menudo is meat-based, but you can create a vegetarian version using mushrooms, hominy, and a chili-based broth.