Menudo Rojo
A red chile-based tripe and hominy soup, slow-simmered and traditionally served on weekend mornings across Arizona's Mexican-American communities.
- Prep
- 40 min
- Cook
- 240 min
- Total
- 280 min
- Servings
- 8
- Difficulty
- Hard
- Calories
- 320 kcal
Equipment
- •Large stockpot
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 14
- carbs
- 26
- protein
- 24
- calories
- 320
Instructions
- 1
Put the cleaned tripe and beef knuckle into a large stockpot. Add enough water to cover them by several inches.
- 2
Bring to a boil and scoop off any foam. Turn down the heat and simmer covered for 3-4 hours until tender.
- 3
Toast the dried guajillo and ancho chiles in a dry skillet. Then, soak them in hot water for 15 minutes.
- 4
Blend the softened chiles, half the onion, the garlic, and a cup of their soaking liquid until smooth.
- 5
Pour the chile puree through a strainer into the simmering pot with the tripe.
- 6
Add the hominy and Mexican oregano. Simmer uncovered for another 45 minutes so the flavors blend.
- 7
Stir in salt to taste.
- 8
Ladle the soup into bowls. Serve with chopped onion, dried oregano, lime wedges, and warm tortillas.
Chef's tips
Wash the tripe very well before cooking to remove any strong odor. Menudo tastes even better the next day after the flavors blend in the fridge.
Storage
Refrigerate up to 4 days in an airtight container; freezes well for up to 3 months.
Reheating
Reheat gently on the stovetop over medium-low heat until steaming.
Common mistakes to avoid
- •Not simmering the tripe long enough, which leaves it tough
- •Skipping straining the chile puree, which leaves a gritty texture
Serving suggestions
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