🍲 Traditional Mexican Menudo (Red)
Menudo is a rich, slow-simmered soup made with beef tripe and hominy, usually served on weekends or holidays.
Ingredients:
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2–3 lbs beef tripe (cleaned, cut into small pieces)
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1 onion (halved)
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1 whole head garlic (top cut off) or 6 cloves
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2–3 tsp salt (to taste)
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1 tbsp oregano (Mexican oregano preferred)
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1 (25 oz) can hominy (drained)
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10–12 cups water
Red Chile Sauce:
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4–6 dried guajillo chiles (stems & seeds removed)
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2 dried ancho chiles (optional for deeper flavor)
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2 cloves garlic
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1 tsp cumin
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½ tsp black pepper
Instructions:
1️⃣ Clean the tripe
Rinse thoroughly in cold water. Some people soak in salted water with a splash of vinegar, then rinse again.
2️⃣ Simmer
Add tripe, onion, garlic, salt, and water to a large pot.
Bring to a boil, then reduce to low and simmer 2–3 hours until tender.
3️⃣ Make the red sauce
Soak dried chiles in hot water 15–20 minutes.
Blend with garlic, cumin, pepper, and a little soaking liquid. Strain.
4️⃣ Combine
Add chile sauce and hominy to the pot.
Simmer another 30–45 minutes.
Adjust salt and oregano.
🌿 Traditional Toppings:
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Chopped onion
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Fresh cilantro
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Crushed oregano
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Lime wedges
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Crushed red pepper
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Warm tortillas on the side
Tips:
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The longer it simmers, the better it tastes.
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Some regions make Menudo Blanco (without red chile).
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It’s even better the next day.
If you’d like, I can share a shortcut version, slow cooker method, or tips for getting tripe extra tender**.