Rich, deeply flavored, and filled with hearty ingredients, this Menudo Rojo is a classic Mexican comfort dish. Honeycomb tripe and beef feet simmer slowly in a fragrant broth, then melt into a bold red chile‑hominy sauce. It’s the kind of meal that took hours in a kitchen full of aromas, bringing warmth and tradition to the table.
Made from scratch, it gives you full control over the flavor—whether you like it mild or spicy—and delivers a true taste of Mexico’s Sunday‑morning or celebratory stews.
Table of Contents
Why You’ll Love This Recipe
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A richly layered stew with bold red chile flavor and texture from tripe and feet
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Fulfilling and nourishing—perfect for large gatherings or special meals
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Customizable heat based on the dried chiles you choose
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Authentic and traditional—embracing Mexican culinary roots
Ingredients
For the Broth & Meat:
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8 lbs honeycomb tripe, rinsed thoroughly and cut into 1‑inch squares
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5 lbs beef tripe (additional), rinsed well and fat trimmed
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2 lbs beef feet (patas), quartered
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3 large yellow onions, diced
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3 heads garlic, unpeeled (for the broth)
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3 cloves garlic, peeled (for red sauce)
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16 peppercorns
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5 tablespoons kosher salt (or to taste)
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5 teaspoons dried Mexican oregano
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2 bay leaves
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15 quarts water
For the Red Chile Sauce:
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4 dried arbol chiles
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10 dried guajillo chiles
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2 cups chicken stock
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2 cans (6 lbs 9 oz) white hominy (drained)
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3 tablespoons ground cumin
How to Make Menudo Rojo
Step 1: Clean & Soak the Tripe
Trim all excess fat from the tripe so you avoid a greasy or off odor. Soak the tripe pieces in water for about 2 hours, changing the water at the one‑hour mark.
Step 2: Make the Red Chile Sauce
Remove stems and seeds from the dried chiles. Toast them briefly in a dry skillet until fragrant. Simmer the chiles in water with the peeled garlic for about 30 minutes. Drain, then blend with the 2 cups chicken stock and cumin until smooth. Strain the sauce to remove any skin or seeds.
Step 3: Cook the Meat & Broth
In a large stockpot, combine the soaked tripe, beef feet, onions, unpeeled garlic heads, peppercorns, salt, oregano, bay leaves, and the 15 quarts water. Bring to a boil, then reduce to a simmer for about 2 hours, uncovered, or until the tripe and feet are tender.
Step 4: Add Hominy & Sauce
Remove the unpeeled garlic from the pot. Then add the drained hominy and pour in the red chile sauce. Stir gently, then simmer for 3 hours or more on low heat. Adjust salt to taste.
Step 5: Serve
Ladle into bowls and serve hot with garnish such as chopped onion, cilantro, lime wedges, Mexican oregano or crushed chile de árbol for extra heat.
Tips for Success
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Rinse tripe thoroughly and trim fat to reduce any strong odor or off taste.
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Slow, gentle simmering yields the best texture—don’t rush it.
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Use flavorful dried chiles and toast them lightly to deepen the color and taste.
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Let the menudo rest—flavors develop even more if made ahead.
Storage & Reheating
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Refrigerator: Store leftovers in an airtight container for up to 4 days.
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Freezer: Freeze in portions for up to 3 months; thaw overnight in refrigerator before reheating.
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Reheat: Gently reheat over low heat, stirring occasionally; add a bit of water if it has thickened too much.
Final Thoughts
This Menudo Rojo isn’t just a meal—it’s a celebration of tradition. Between the buttery‑tender tripe, the collagen‑rich feet, the deep red chile sauce and the chewy hominy, every spoonful carries layers of flavor that feel rooted in heritage and hospitality. Whether you’re serving it for a gathering, a weekend comfort dinner, or commemorating something special, it’s a dish that brings people together around the table.
Share Your Creation
Made this Menudo? Snap a photo and tag it with #MenudoRojo or #PancitaTradicional on social media. I’d love to see your bowl of warmth and tradition.
Menudo Rojo
Ingredients
Method
- Trim all excess fat from the tripe so you avoid a greasy or off odor. Soak the tripe pieces in water for about 2 hours, changing the water at the one‑hour mark.
- Remove stems and seeds from the dried chiles. Toast them briefly in a dry skillet until fragrant. Simmer the chiles in water with the peeled garlic for about 30 minutes. Drain, then blend with the 2 cups chicken stock and cumin until smooth. Strain the sauce to remove any skin or seeds.
- In a large stockpot, combine the soaked tripe, beef feet, onions, unpeeled garlic heads, peppercorns, salt, oregano, bay leaves, and the 15 quarts water. Bring to a boil, then reduce to a simmer for about 2 hours, uncovered, or until the tripe and feet are tender.
- Remove the unpeeled garlic from the pot. Then add the drained hominy and pour in the red chile sauce. Stir gently, then simmer for 3 hours or more on low heat. Adjust salt to taste.
- Ladle into bowls and serve hot with garnish such as chopped onion, cilantro, lime wedges, Mexican oregano or crushed chile de árbol for extra heat.
