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Best Easy Menudo Rojo Recipe

Name: Best Easy Menudo Rojo Recipe
Total time: 330 min
Yield: 400 g
Ingredients: beef tripe 2.5 lbs; beef feet 1 lb; canned hominy 2 cups; yellow onion 1 large; garlic cloves 5 cloves; bay leaf 2 pieces; water 14 cups; dried guajillo chiles 6 pieces; dried ancho chiles 2 pieces; dried oregano 2 tsp; crushed red pepper flakes 0.5 tsp; salt 2 tbsp; black pepper 1 tsp

Beef tripe simmered for hours in a rich red chile broth with hominy. This high protein, traditional family weekend soup is famous as Mexico's beloved hangover remedy.

Cook 330 min Difficulty NORMAL 340 kcal

#high protein #traditional mexican #soup #hangover remedy

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Ingredients

Main ingredients

beef tripe 2.5 lbs
beef feet 1 lb
canned hominy 2 cups
yellow onion 1 large
garlic cloves 5 cloves
bay leaf 2 pieces
water 14 cups

Seasonings/Sauce

dried guajillo chiles 6 pieces
dried ancho chiles 2 pieces
dried oregano 2 tsp
crushed red pepper flakes 0.5 tsp
salt 2 tbsp
black pepper 1 tsp

Nutrition summary

Carbohydrates 28 g 33%

Protein 26 g 31%

Fat 12 g 36%

Serving size 400g

Cooking steps

1

Thoroughly rinse the beef tripe and beef feet under cold running water; cut the tripe into bite-sized pieces for even cooking.
2

In a large stockpot, combine the tripe, beef feet, half the onion (quartered), bay leaves, and garlic. Cover with 14 cups of water and bring to a rolling boil over high heat.
3

Reduce heat to a bare simmer, skimming any foam or impurities that rise to the surface. Simmer gently, uncovered, for 2 hours to develop deep broth flavor.
4

Meanwhile, toast the guajillo and ancho chiles in a dry skillet over medium heat for about 2 minutes until fragrant, taking care not to burn them. Remove seeds and stems, then soak the chiles in hot water for 20 minutes until completely softened.
5

Blend the soaked chiles with 1 cup soaking liquid and the remaining half onion until completely smooth, then strain through a fine-mesh sieve into the pot.
6

Add oregano, crushed red pepper flakes, black pepper, and salt to the pot. Stir well, and continue simmering for 1 more hour.
7

Add hominy to the soup and simmer for a final 30-40 minutes, until the tripe is tender but not mushy. Adjust salt and pepper to taste.
8

Remove bay leaves and discard any bones from the beef feet. Serve hot, garnished as desired.

Personalized Q&A

Q. What's the key ingredient in this menudo rojo recipe?

Beef tripe is the star of this recipe, creating the classic chewy texture and rich, savory flavor that define authentic menudo rojo. Along with beef feet, which add body to the broth, tripe distinguishes this dish from other Mexican soups.

Q. Why is it important to simmer the tripe for several hours?

Slow-simmering the tripe over low heat ensures it becomes tender while releasing gelatin and flavor into the broth. Long, gentle cooking also prevents toughness or a rubbery texture, which can result from undercooking or high heat.

Q. How can I prevent the tripe from overcooking or becoming mushy?

To maintain ideal texture, keep the soup at a gentle simmer and monitor the tripe during the last hour of cooking. Avoid boiling vigorously, and check for doneness: tripe should be tender but still hold its shape when bitten.

Q. How many calories and what is the protein-to-carb ratio per serving?

Each 400g serving provides about 340 kcal, with 26g protein (31% of calories), 28g carbohydrates (33%), and 12g fat (36%). This balance makes menudo rojo a high-protein, hearty meal suitable for many dietary needs.

Q. Which seasoning gives menudo rojo its signature color and flavor?

The combination of guajillo and ancho chiles delivers the deep red color and mild heat typical in menudo rojo, while oregano and a hint of crushed red pepper round out the iconic flavors.

Best Easy Menudo Rojo Recipe

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