🌶️ How to Make the Best Menudo Rojo (Authentic Mexican Recipe)

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🌶️ How to Make the Best Menudo Rojo (Authentic Mexican Recipe)







If you’ve ever attended a Mexican family gathering, you’ve probably seen a big steaming pot of Menudo Rojo on the stove. This classic dish — made with tender tripe, hominy, and a flavorful red chile broth — is known for its deep flavor and comforting warmth.

In Mexican culture, Menudo is more than just food — it’s a tradition. It’s often served on weekends, holidays, or after long nights of celebration (yes, it’s famous as a hangover cure!). Once you try this authentic Menudo Rojo, you’ll understand why it’s been loved for generations.

🥘 Ingredients:

For the Menudo:

  • 2 ½ lbs beef tripe, cleaned and cut into small pieces

  • 1 beef foot (optional, adds collagen and richness)

  • 2 cups white hominy (canned or pre-cooked)

  • 1 large onion, quartered

  • 5 garlic cloves, peeled

  • 2 bay leaves

  • 1 tbsp salt

  • Water (enough to cover ingredients)

For the Red Chile Sauce:

  • 6 dried guajillo chiles

  • 4 dried ancho chiles

  • 2 cloves garlic

  • ½ small onion

  • 1 tsp oregano

  • Salt to taste

🔥 Instructions:

Step 1: Clean and Boil the Tripe

Rinse tripe thoroughly under cold water. In a large pot, combine tripe, beef foot, onion, garlic, bay leaves, and salt. Add enough water to cover everything.
Bring to a boil, then reduce to low heat. Skim off foam and simmer 2½–3 hours, until tripe is tender.

Step 2: Make the Red Chile Sauce

  1. Remove stems and seeds from the guajillo and ancho chiles.

  2. Boil them for 10 minutes until soft, then drain.

  3. Blend with garlic, onion, oregano, salt, and 1½ cups of broth from the tripe pot until smooth.

  4. Strain sauce to remove any bits of skin or seeds.

Step 3: Combine and Simmer

Pour the chile sauce into the pot with the tripe. Stir well and add hominy.
Simmer on low heat for another 45–60 minutes, allowing all the flavors to come together. Taste and adjust salt as needed.

Step 4: Serve Hot and Garnish

Serve Menudo Rojo hot with toppings such as:

  • Chopped onions 🧅

  • Fresh cilantro 🌿

  • Lime wedges 🍋

  • Crushed oregano

  • Warm corn tortillas 🌽

  • Dried chile flakes (for extra heat!)

💡 Tips for the Best Menudo Rojo:

  • Soak tripe in vinegar water before boiling to reduce any odor.

  • Use fresh chiles for a deeper color and richer taste.

  • Menudo tastes even better the next day as the flavors intensify overnight.

  • Add a dash of Mexican oregano right before serving for a traditional touch.


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