Menudo Rojo (Red Tripe Soup)
Serves 6–8
Ingredients
For the soup:
-
2 lbs (900 g) beef tripe, cleaned and cut into 1–2 inch pieces
-
1 lb (450 g) beef feet or beef shank (optional, for extra richness)
-
2 tbsp salt (or to taste)
-
12 cups water
-
2 cloves garlic
-
1 medium onion, halved
For the red chili broth:
-
6–8 dried guajillo chilies, seeds and stems removed
-
2–3 dried ancho chilies, seeds removed
-
2 cloves garlic
-
1/2 tsp cumin
-
1/2 tsp oregano
-
Salt to taste
For garnish and serving:
-
Diced onions
-
Chopped fresh cilantro
-
Lime wedges
-
Crushed oregano
-
Corn tortillas or warm bolillo bread
-
Optional: sliced radishes, chopped chiles, or chopped cabbage
Instructions
1. Clean and parboil tripe
-
Rinse tripe thoroughly.
-
In a large pot, add tripe, beef feet (if using), garlic, onion, and water.
-
Bring to a boil, then simmer 10 minutes. Drain, rinse, and discard water to reduce odor.
2. Cook tripe until tender
-
Refill the pot with 12 cups fresh water. Add tripe, beef feet/shank, and 2 tsp salt.
-
Simmer gently for 2–3 hours, until tripe is tender but not mushy. Skim foam occasionally.
3. Prepare the red chili sauce
-
Toast guajillo and ancho chilies lightly in a dry skillet for 1–2 minutes (don’t burn).
-
Soak chilies in hot water for 15 minutes until softened.
-
Blend softened chilies with garlic, cumin, oregano, and 1/2 cup soaking water until smooth.
-
Strain the chili puree to remove skins and seeds.
4. Combine and simmer
-
Stir the chili sauce into the cooked tripe and simmer 30 minutes to meld flavors.
-
Adjust salt and seasoning to taste.
5. Serve
-
Ladle into bowls. Top with diced onions, cilantro, a squeeze of lime, and a pinch of oregano.
-
Serve with warm tortillas or bread on the side.
Tips & Notes:
-
Menudo is often better the next day as flavors develop.
-
For spicier menudo, add chopped fresh chiles or a dash of hot sauce at serving.
-
If using canned hominy, rinse and add during the last 20 minutes of cooking.
If you want, I can also give a “quick 1.5-hour Menudo Rojo shortcut” version that still has rich flavor but reduces the long simmer time for busy cooks. Do you want that version?