Menudo Rojo is a beloved Mexican classic — deeply savory, boldly red, and richly aromatic. This soul-warming soup combines tender tripe, a robust homemade chile sauce, and hearty hominy to create a slow-simmered dish that’s perfect for weekends, family gatherings, or anyone craving comfort with authentic depth. Its long cook time rewards you with a broth that’s silky, flavorful, and steeped in tradition.
The foundation of great menudo is a well-built broth. Beef tripe simmers together with beef feet or bones, creating thickness and collagen-rich richness you simply can’t replicate any other way. The red chile sauce — made from guajillo, ancho, and optional chile de árbol — brings a vibrant, earthy heat and unmistakable color. When combined, the soup becomes bold, aromatic, and deeply satisfying.
Finished with hominy and a variety of classic toppings like lime, cilantro, and onion, each bowl can be customized to your perfect level of brightness, heat, and texture. Whether you’re making it for a celebration or simply enjoying a restorative weekend meal, this recipe delivers true, comforting flavor from the first spoonful to the last.
Servings: 6–8
Prep Time: 20 minutes
Cook Time: 2.5–3 hours
Total Time: 3–3.5 hours
Ingredients
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For the soup:
- 2 lbs beef tripe (cleaned and cut into bite-size pieces)
- 1–1.5 lbs beef feet or bones (for rich broth)
- 1 large onion, quartered
- 6 cloves garlic
- 2 bay leaves
- 1 tbsp salt (plus more to taste)
- 1 tsp black pepper
- 1 large can hominy, drained (25 oz)
Red chile sauce:
- 8 dried guajillo chiles
- 4 dried ancho chiles
- 2 dried chile de árbol (optional, for heat)
- 4 cloves garlic
- 1/2 onion
- 1 tsp Mexican oregano
- 1/2 tsp cumin
- 1–2 cups broth from the menudo pot
Toppings:
- Lime wedges
- Chopped onion
- Chopped cilantro
- Oregano
- Crushed red pepper
- Warm tortillas or bolillo
Instructions:
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