Menudo Rojo Red Menudo
Dive into the bold and comforting flavors of *Menudo Rojo (Red Menudo)*, a classic Mexican soup that’s as vibrant in color as it is in taste. This traditional dish features tender pieces of honeycomb beef tripe and optional rich calf’s foot simmered to perfection in a fragrant, smoky broth infused with guajillo and ancho chiles. The addition of white hominy adds a satisfying, hearty texture, while aromatics like garlic, cumin, and Mexican oregano create layers of complex flavor. Slowly simmered for hours, this soul-warming soup reaches peak tenderness and depth, making it ideal for special gatherings or leisurely Sunday meals. Serve it steaming hot, topped with crisp radishes, fresh cilantro, diced onion, and a squeeze of lime for a pop of brightness, and don’t forget warm tortillas on the side! Perfect for lovers of authentic Mexican cuisine, *Menudo Rojo* is a bold and satisfying dish that captures the essence of tradition.
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Recipe Information
Ingredients
- 2 pounds honeycomb beef tripe
- 1 calf's foot (optional, adds richness)
- 1 28-ounce can white hominy
- 6 dried guajillo chiles
- 4 dried ancho chiles
- 6 garlic cloves
- 1 white onion
- 1 tablespoon Mexican oregano
- 1 teaspoon cumin seeds
- 2 bay leaf
- 2 teaspoons salt
- 16 cups water
- 6 radishes (optional, for garnish)
- 0.5 cup fresh cilantro (optional, for garnish)
- 4 lime wedges (optional, for garnish)
- 0.5 cup diced white onion (optional, for garnish)
- 8 corn or flour tortillas (optional, for serving)
Instructions
Start by preparing the tripe. Rinse the honeycomb tripe thoroughly under cold water and use a sharp knife to trim away any excess fat. Cut the tripe into bite-sized pieces, approximately 1-inch squares.
Rinse the calf's foot (if using) under cold water to remove any impurities.
In a large stockpot, add the tripe, calf's foot, and 12 cups of water. Bring to a boil, then reduce the heat to a simmer. Skim off any foam or impurities that rise to the surface.
While the broth is simmering, prepare the red chile sauce. Remove the stems and seeds from the guajillo and ancho chiles. Rinse them under cold water to remove any dust or debris.
In a medium saucepan, combine the chiles, garlic cloves, and 4 cups of water. Bring to a boil, reduce the heat to a simmer, and cook for 10 minutes until the chiles are softened.
Transfer the softened chiles, garlic, and cooking liquid to a blender. Add the white onion (cut into quarters), Mexican oregano, and cumin seeds. Blend until smooth, adding more water if needed to create a pourable consistency.
Strain the blended chile mixture through a fine-mesh sieve directly into the simmering tripe broth to remove any solids.
Drain and rinse the canned hominy. Add it to the pot along with the bay leaves and salt. Stir well to combine.
Let the menudo simmer over low heat for 2.5 to 3 hours, or until the tripe is tender and the flavors are well-developed. Stir occasionally and add more water as needed to maintain a soup-like consistency.
Taste the soup and adjust the seasoning with additional salt if necessary.
Serve the Menudo Rojo hot, garnished with radish slices, fresh cilantro, diced white onion, and lime wedges if desired. Pair with warm tortillas for a complete meal.
Nutrition Facts
Calories |
2452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1332 mg | 444% | |
| Sodium | 6241 mg | 271% | |
| Total Carbohydrate | 305.0 g | 111% | |
| Dietary Fiber | 77.2 g | 276% | |
| Total Sugars | 27.9 g | ||
| Protein | 177.7 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1347 mg | 104% | |
| Iron | 39.8 mg | 221% | |
| Potassium | 5766 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
