Best Menudo Rojo

Instructions:

1. In a large pot, add tripe, beef feet or bones, onion, garlic, salt, and pepper. Cover with water.
2. Bring to a boil, then reduce to a simmer. Skim off foam and impurities.
3. Cover and simmer for 2 hours, until the tripe becomes tender.
4. Meanwhile, remove stems and seeds from dried chiles. Boil them for 10 minutes or until softened.
5. Blend the softened chiles with garlic, onion, oregano, cumin, and enough broth to create a smooth sauce.
6. Strain the chile sauce through a sieve to remove skins and seeds, ensuring a silky consistency.
7. Add the chile sauce and drained hominy into the menudo pot. Stir thoroughly.
8. Simmer an additional 45–60 minutes. Taste and adjust salt as needed.
9. Serve hot with lime, onion, cilantro, oregano, crushed red pepper, and warm tortillas.

Variations

• Add beef shank or oxtail for even deeper flavor.
• Use only guajillo and ancho for a mild soup, or increase chile de árbol for more heat.
• Add a pinch of cinnamon or cloves for subtle warmth.
• Garnish with chopped radish for extra crunch and freshness.

Tips

• Let menudo rest overnight — the flavor becomes richer and more complex the next day.
• Rinse the tripe thoroughly and soak in salted water beforehand for extra clean flavor.
• Always strain the chile sauce for the smoothest broth.
• Serve with plenty of lime — its brightness balances the deep red chile flavors perfectly.