Menudo Rojo with Tripe and Hominy

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 30 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 4 hours

Quick Ingredients

• 3 lb beef honeycomb tripe, cleaned
• 1.5 lb beef feet (or beef shank/marrow bones)
• 1 large white onion, divided
• 14 cloves garlic, divided
• 2 bay leaves, 1 tsp whole black peppercorns
• 2 tbsp kosher salt + 1/4 cup white vinegar (for blanching)
• 5 qt water
• 10 dried guajillo, 4 dried ancho, 2 dried pasilla (optional)
• 1 tsp cumin seeds, 1 tsp Mexican oregano, 2 whole cloves
• 1 tbsp neutral oil
• 2 (25-oz) cans white hominy, drained and rinsed
• 1 tbsp apple cider vinegar; salt to taste
• For serving: lime wedges, dried Mexican oregano, diced white onion, warm corn tortillas

Do This

• 1) Blanch tripe and beef feet 10 minutes in boiling water with 2 tbsp salt and 1/4 cup vinegar; drain and rinse well.
• 2) Simmer tripe and beef feet in 5 qt fresh water with half the onion, 8 garlic cloves, bay leaves, and peppercorns for 2 to 2.5 hours, skimming.
• 3) Toast chiles; soak 20 minutes. Blend with 1 tbsp oil, remaining onion, 6 garlic cloves, cumin, oregano, cloves, 1/2 tsp salt, and 2 cups hot broth.
• 4) Strain chile puree into pot; simmer 20 minutes.
• 5) Add hominy; simmer 20 to 30 minutes until tripe is tender. Finish with 1 tbsp apple cider vinegar and salt to taste.
• 6) Warm tortillas. Prepare toppings: diced onion, dried oregano, lime wedges.
• 7) Serve menudo hot, garnished with onion and oregano; squeeze lime at the table.

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Why You’ll Love This Recipe

• Classic, comforting menudo rojo with a clean, rich broth and deep red-chile flavor.
• Clear, step-by-step instructions demystify tripe prep for home cooks.
• Weekend-friendly: mostly hands-off simmering that makes the house smell amazing.
• Perfect for a crowd with DIY toppings and warm tortillas.

Grocery List

• Produce: 2 white onions, 1 head garlic, limes, optional cilantro
• Dairy: None
• Pantry: Dried guajillo, ancho, and pasilla chiles; canned white hominy; Mexican oregano; cumin seeds; whole cloves; bay leaves; black peppercorns; kosher salt; white vinegar; apple cider vinegar; neutral oil; corn tortillas

Full Ingredients

For the Broth and Tripe

• 3 lb beef honeycomb tripe, rinsed well
• 1.5 lb beef feet (or beef shank/marrow bones for body)
• 1 large white onion, halved (use half here, reserve half for chile)
• 8 cloves garlic, lightly crushed
• 2 bay leaves
• 1 tsp whole black peppercorns
• 2 tbsp kosher salt (for blanching water)
• 1/4 cup distilled white vinegar (for blanching water)
• 5 qt cold water (for simmering)

For the Red-Chile Puree

• 10 dried guajillo chiles (about 2 oz), stems/seeds removed
• 4 dried ancho chiles (about 1.5 oz), stems/seeds removed
• 2 dried pasilla chiles (about 0.75 oz), optional for depth
• 1 tbsp neutral oil (avocado or canola)
• 1/2 large white onion, roughly chopped
• 6 cloves garlic
• 1 tsp cumin seeds
• 1 tsp dried Mexican oregano, lightly crushed
• 2 whole cloves
• 1/2 tsp kosher salt
• 2 cups hot beef broth from the pot (or hot water)

To Finish

• 2 cans (25 oz each) white hominy, drained and rinsed
• 1 tbsp apple cider vinegar (to brighten)
• Kosher salt, to taste (start with 2 tsp and adjust)

For Serving

• Warm corn tortillas (18–24)
• 2 limes, cut into wedges
• 1 cup diced white onion
• 1–2 tsp dried Mexican oregano, crushed between fingers
• Optional: chopped cilantro, chile de árbol flakes

Step-by-Step Instructions

Step 1: Blanch and Rinse the Tripe

Place the tripe and beef feet in a large pot and cover with cold water by 2 inches. Add 2 tbsp kosher salt and 1/4 cup white vinegar. Bring to a rolling boil over high heat, then boil for 10 minutes. Drain immediately and rinse the meats thoroughly under cold running water to remove any impurities. This step ensures a clean-tasting broth.

Step 2: Start the Broth

Return the tripe and beef feet to an 8-quart pot. Add 5 qt cold water, half the onion (leave it in a large chunk), 8 crushed garlic cloves, bay leaves, and peppercorns. Bring to a boil, then reduce to the gentlest simmer (barely bubbling; about 190–200°F if measured) over low heat. Simmer uncovered for 2 to 2.5 hours, skimming foam and fat as needed. When the tripe begins to turn tender but still has some bite, proceed.

Step 3: Make the Red-Chile Puree

While the broth simmers, remove stems and most seeds from the guajillo, ancho, and pasilla chiles. Heat a large skillet over medium. Lightly toast the chiles 30–45 seconds per side until fragrant and pliable (do not char). Transfer to a bowl and cover with very hot water; soak 20 minutes.

In the same skillet, add 1 tbsp oil and sauté the remaining half onion and 6 garlic cloves over medium heat until lightly golden, 3–4 minutes. Drain the chiles and add to a blender with the sautéed aromatics, cumin seeds, oregano, whole cloves, 1/2 tsp salt, and 2 cups hot broth from the pot. Blend until completely smooth, 60–90 seconds. If needed, add a splash more broth for a thick, pourable puree.

Step 4: Add and Cook the Chile

Set a fine-mesh strainer over the pot and stir the chile puree into the simmering broth, pressing to extract all the liquid. Discard solids. Maintain a gentle simmer and cook 20 minutes to remove any raw chile edge, stirring occasionally and skimming excess fat for a clean finish.

Step 5: Add Hominy and Finish

Stir in the drained, rinsed hominy. Continue to simmer 20–30 minutes, until the tripe is tender but not falling apart and the hominy is heated through. Finish with 1 tbsp apple cider vinegar and salt to taste (start with 2 tsp and adjust). The broth should be savory, slightly tangy, and deeply chile-forward.

Step 6: Prep Toppings and Warm Tortillas

Dice the remaining onion, cut limes into wedges, and place dried oregano in a small ramekin. Warm corn tortillas on a dry skillet over medium heat for 30 seconds per side, stacking them in a towel-lined basket to keep hot. For a crowd, keep tortillas warm in a 200°F oven wrapped in foil.

Step 7: Serve

Ladle menudo into warm bowls, making sure each portion gets tripe, hominy, and plenty of red broth. Garnish with a sprinkle of diced onion and a pinch of dried oregano. Serve immediately with lime wedges for squeezing at the table and a stack of warm tortillas for dipping.

Pro Tips

• Cut tripe into 1.5-inch pieces after the blanch for even cooking and easier handling.
• Keep the simmer gentle; a rolling boil can make the broth cloudy and toughen the tripe.
• Strain the chile puree for a silky, restaurant-quality broth.
• Pressure cooker option: Cook blanched tripe, feet, aromatics, and 10 cups water at High Pressure for 45 minutes; natural release 20 minutes. Proceed with chile and hominy on sauté.
• Make a day ahead: Chill overnight and remove the solidified fat cap for an ultra-clean broth.

Variations

• Menudo Blanco: Skip the red-chile puree. Season the clear broth with extra onion, oregano, and lime.
• From-Scratch Hominy: Use 1 lb dried prepared hominy (nixtamal), simmered until tender before adding to the soup.
• Richer Broth: Add 1–2 lb beef shank or oxtail to the pot; remove, shred, and return meat before serving.

Storage & Make-Ahead

Refrigerate menudo (without garnishes) in airtight containers for up to 4 days; add a splash of water when reheating on the stovetop over medium-low until steaming. Freeze up to 3 months. For best texture, you can freeze the stew before adding hominy, then add freshly rinsed canned hominy when reheating. Store toppings separately and cut fresh onion/limes just before serving.

Nutrition (per serving)

Approximate: 420 calories; 17 g fat; 29 g carbohydrates; 28 g protein; 6 g fiber; 1,150 mg sodium. Values will vary based on salt, cut of meat, and toppings.