There is something special about a pot of menudo rojo simmering slowly while everyone gathers around the table. The broth turns a beautiful brick red from dried chiles, the hominy becomes tender, and each bowl gets its own bright finish of lime, onion, and oregano. This is the kind of comforting meal that invites you to linger.
Menudo is a traditional Mexican soup with many regional variations. This version combines honeycomb beef tripe and hominy in a fragrant guajillo broth. Set aside a relaxed morning: most of the time is hands-off, and the slow simmer makes all the difference.
What makes a good menudo rojo?
Cleaned honeycomb tripe gives the soup its characteristic texture. Guajillo chiles bring a deep red color and gentle, fruity warmth, while onion, garlic, and Mexican oregano build a savory broth. Canned hominy is a convenient shortcut; rinse it before adding it to the pot.
How to make it
Rinse the tripe and cut it into bite-size pieces. Simmer it gently with onion and garlic until tender, adding water as needed to keep it covered. Meanwhile soften the seeded chiles in hot water, blend with garlic and soaking liquid, and strain for a silky sauce. Stir the sauce and hominy into the soup and simmer until the flavors come together. The tripe should be tender before serving; allow extra time if it still feels firm.
Make each bowl your own
Put diced white onion, crushed oregano, lime wedges, and chile flakes on the table so everyone can finish a bowl to taste. Warm corn tortillas are perfect for catching the broth. If you love a generous pot of soup, try my pozole rojo de puerco too.
Storage and reheating
Cool leftovers promptly in shallow containers and refrigerate for up to 3 to 4 days. Reheat until steaming hot, adding a splash of water if the broth has thickened. Add fresh garnishes just before serving.
Frequently asked questions
Can I make menudo ahead?
Yes. Make it a day ahead, chill promptly, and reheat gently; the chile broth has time to mingle overnight. Keep the toppings separate.
Is menudo spicy?
Guajillos are usually mild to moderate, though individual chiles vary. Add chile flakes at the table if you want more heat.
Menudo Rojo
Ingredients
- 3 pounds cleaned honeycomb beef tripe cut into bite-size pieces
- 12 cups water plus more as needed
- 1 white onion halved
- 6 garlic cloves divided
- 2 teaspoons salt plus more to taste
- 5 dried guajillo chiles stemmed and seeded
- 2 teaspoons dried Mexican oregano
- 2 cans 15 ounces each hominy, drained and rinsed
- 1 cup diced white onion for serving
- 4 lime wedges for serving
- 1 teaspoon red chile flakes optional for serving
Instructions
- Rinse the cleaned tripe under cool water and cut into bite-size pieces. Place it in a large pot with 12 cups water, the halved onion, 4 garlic cloves and 2 teaspoons salt. Bring to a boil, skim any foam, then lower to a gentle simmer. Cover partially and cook 2 ½ to 3 hours, adding hot water as needed, until the tripe is tender.
- Meanwhile, remove the stems and seeds from the guajillos. Cover with hot water and soak for 20 minutes until softened. Blend the chiles with the remaining 2 garlic cloves and 1 cup of their soaking liquid until smooth; strain.
- Remove the onion and garlic from the pot. Stir in the strained chile sauce, rinsed hominy and oregano. Simmer uncovered for 30 minutes, adding water if necessary to make a brothy soup. Taste and adjust salt.
- Ladle into bowls and offer diced onion, lime wedges, extra oregano and optional chile flakes at the table.
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