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–+ servings
Mexican Menudo Rojo authentic recipe.

Menudo Rojo

author Maricruz Avalos Flores
8 servings
A warm, slow-cooked Mexican Menudo soup with tender tripe, beef feet, and a silky red chile broth. Pure comfort! Enjoy with tortillas, a squeeze of lime, onion, chile, and cilantro.
prep 20 minutes
cook 2 hours
total 2 hours 20 minutes
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Ingredients 

  • 2 pounds honeycomb beef tripe
  • 2 pounds beef feet (cut into quarters)
  • 3 cloves garlic
  • 1 small onion (peeled)
  • 2 bay leaves
  • 1 lime (juiced)
  • ½ cup vinegar
  • salt (to taste)

For the chili sauce

  • 6 guajillo chiles
  • 4 cloves garlic
  • 1 teaspoon cilantro seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon black peppercorns
  • 1 teaspoon oregano

For serving

  • onion (chopped)
  • cilantro (chopped)
  • limes
  • green chiles or chile de arbol

Instructions
 

  • Wash the tripe and beef feet thoroughly under running water.
  • Place the tripe in a large bowl and cover it with water. Add the lime juice and vinegar, stir, and let it soak for 2–3 hours, or overnight if you can.
  • Put the beef feet in a large stockpot and cover with 2 inches of water.
  • Add the garlic, onion, bay leaves, and salt. Bring to a boil, skimming off any foam that rises to the top. Cook until the beef feet are tender.
  • Cut the tripe into small pieces (about 2 inches) and add them to the pot. Cook until tender.
  • While the tripe cooks, make the chile sauce: Remove the stems and seeds from the guajillo chiles. Place them in a bowl, cover with hot water, and let them soak for 10 minutes.
  • Drain the chiles and place them in a blender with garlic, cilantro seeds, cumin seeds, peppercorns, and oregano. Add water and blend until smooth.
  • Strain the chile sauce directly into the pot. Stir well and adjust the salt.
  • Cook for 30 more minutes, then serve piping hot with chopped onion, cilantro, chiles, and a squeeze of lime.

Notes

  • Clean the tripe very well for a milder, cleaner broth.
  • Make the red chile sauce the day before to save time.
  • You can ask your butcher to cut the tripe into even pieces so it cooks evenly.
  • Refrigerate in an airtight container for 3–4 days.
  • Or freeze for up to 3–4 months.
  • Reheat slowly on the stove.
Nutrition Information
Serving: 1serving | Calories: 220kcal | Carbohydrates: 10g | Protein: 20g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 160mg | Sodium: 650mg | Potassium: 459mg | Fiber: 2g | Sugar: 1g | Calcium: 47mg