Here’s a traditional and flavorful recipe for Menudo Rojo, a beloved Mexican soup made with beef tripe simmered in a rich, red chile broth. It’s often enjoyed on weekends or special occasions — and it’s famously known as a hangover cure!
🍲 Menudo Rojo (Mexican Red Chile Tripe Soup)
Servings: 6–8
Cook Time: 3–4 hours
Skill Level: Intermediate (mainly for prep & cleaning tripe)
🐄 Ingredients:
For the Soup:
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2.5–3 lbs beef honeycomb tripe, cleaned and cut into bite-sized pieces
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1 lb beef feet or pork hocks (optional, for richness)
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1 large onion, halved
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6 cloves garlic, smashed
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2 tsp salt (plus more to taste)
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1 tsp black pepper
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2 tsp oregano, Mexican if possible
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1 bay leaf
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12 cups water
For the Red Chile Sauce:
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5–6 dried guajillo chiles, stemmed and seeded
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3 dried ancho chiles, stemmed and seeded
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2 cloves garlic
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1/2 tsp cumin
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1/2 cup water or broth (to blend)
🧂 Garnishes (Traditional & Optional):
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Chopped onions
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Chopped cilantro
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Lime wedges
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Oregano (dried)
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Crushed red chile flakes
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Warm corn tortillas or bolillo (Mexican bread)
🧑🍳 Instructions:
1. Prep the Tripe (Important!):
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Rinse the tripe thoroughly under cold water.
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Optional but recommended: soak in a vinegar-water solution (1:3 ratio) for 15–30 minutes, then rinse well.
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Cut into 1–2 inch pieces.
2. Cook the Broth:
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In a large stockpot, add tripe, beef feet (if using), onion, garlic, salt, pepper, bay leaf, oregano, and water.
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Bring to a boil, then reduce to low and simmer covered for 2.5 to 3 hours, until tripe is very tender.
3. Make the Red Chile Sauce:
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While the soup simmers, toast dried chiles lightly in a dry skillet for a few seconds until fragrant.
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Soak in hot water for 10–15 minutes until softened.
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Blend chiles with garlic, cumin, and 1/2 cup soaking water or broth until smooth.
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Strain the chile sauce into a bowl to remove skins and seeds.
4. Add the Chile Sauce to the Pot:
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After the tripe is tender, stir in the red chile sauce.
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Simmer for another 30–45 minutes, uncovered, allowing the flavors to meld.
5. Taste & Adjust:
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Add more salt or water if needed.
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Skim any foam or excess fat from the surface.
6. Serve Hot:
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Ladle menudo into bowls and serve with all your favorite garnishes.
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Don’t forget warm tortillas or bread on the side for dipping.
✅ Tips:
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Menudo tastes even better the next day as the flavors deepen.
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For a quicker version, use a pressure cooker or Instant Pot (I can give that method too).
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You can swap hominy in for a Menudo Blanco or Pozole-style variation.