Mexican Menudo Rojo

Menudo Rojo is a comforting Mexican soup made with beef tripe cooked in a rich, brick-red broth flavored with chiles. It’s hearty, it feeds a crowd, and it tastes even better the next day!

this recipe

Menudo is such a classic in Mexico that you’ll often see it sold at mercados in the morning, because every Mexican knows it’s the ultimate cure for la cruda (hangover)!.

It’s usually served with fresh, homemade tortillas, and the toppings are just as important: chopped onion, cilantro, lime, and a little chile verde or chile de árbol if you like it spicy.

It’s the kind of soup that cooks low and slow, filling the whole house with that deep chile aroma that makes you want to sneak a taste before it’s ready.

Ingredients

• Meats: Honeycomb tripe and beef feet.
• Aromatics: Garlic, onion, and bay leaves.
• Lime & vinegar: They help clean the tripe and take away any strong smell.
• Seasoning: Salt, just to taste, added as you go.
• Spices: Oregano, cumin seeds, black peppercorns, and cilantro seeds.
• Chiles: Guajillo chiles and ancho chiles.
• Toppings: Chopped onion, cilantro, lime wedges, and either green chile or chile de árbol for heat.

Mexican Menudo Rojo Recipe

First, rinse the tripe and beef feet really well. Once the tripe is rinsed, put it in a big bowl and cover it with plenty of water.

Add lime juice and vinegar, give it a little stir, and let it sit for a couple of hours or better yet, overnight.

Now grab your biggest pot and add the beef feet. Cover them with water (just a couple of inches above is fine).

Add your garlic, your onion, the bay leaves, and a good pinch of salt.

Bring everything to a boil, and as soon as the foam starts rising, skim it off. This keeps your broth nice and clear.

Let the beef feet cook until they’re soft and the broth tastes rich.

While that’s going, take the tripe out of the soaking water, give it one last rinse, and cut it into small pieces, about two inches.

Add it to the pot and let it cook slowly until it softens. Menudo rojo is not a quick recipe, so just let the pot do its thing while you prep the sauce.

For the chile sauce, clean the guajillo chiles by removing the stems and seeds. Put them in a bowl and cover with hot water.

Let them sit for about 10 minutes so they’ll soften and blend much nicer.

Once they’re ready, drain them and throw them into the blender with the garlic, spices, and oregano. Add water and blend until it’s completely smooth.

Now comes the part that makes the whole kitchen smell like a food market in Mexico. Strain the chile sauce right into the pot.

Stir well so the broth turns that beautiful red color. Taste for salt and add more if it needs it. Let everything simmer a little longer so the flavors come together.

And that’s it. Once everything is tender and the broth tastes rich and deep, serve it piping hot.

Put out chopped onion, cilantro, lime wedges, and chile peppers so everyone can build their bowl just the way they like it.

Menudo Rojo is already a whole morning in a bowl, but the sides make it feel like a real Mexican domingo breakfast!

I love serving it with warm tortillas, a fragrant cup of café de olla, and a chilled glass of agua fresca de jamaica.

Abuela’s Secrets & Notes

• Let the tripe soak long enough. This simple step makes a huge difference and gives you a clean-tasting soup.
• Add beef feet. The natural gelatin that this cut creates is what gives this soup its body and richness.
• In Mexico, there are two popular types of Menudo: Rojo (red) and Blanco (white). Just like pozole, the color and flavor can change completely depending on the chiles or the absence of them.
• Depending on the region, some people add hominy or even chickpeas, but that’s totally optional.
• If you have leftovers, they keep well for about 3–4 days in an airtight container in the fridge, or up to 3 months in the freezer.

FAQ

More Mexican Soups

If you make this Menudo Rojo, I’d love to see your cozy bowl and your toppings setup. Tag me on TikTok, Facebook, Pinterest, YouTube, or Instagram. I always get so happy seeing your versions of the recipes I grew up with!

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