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Menudo Rojo

Traditional Menudo Rojo with honeycomb tripe, beef feet, red chile sauce and hominy. A deeply flavored Mexican comfort stew perfect for gatherings.
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Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings: 12
Course: Main Course, Soup
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the Broth & Meat:
  • 8  lbs honeycomb tripe rinsed thoroughly and cut into 1‑inch squares
  • 5  lbs beef tripe additional, rinsed well and fat trimmed
  • 2  lbs beef feet patas, quartered
  • 3 large yellow onions diced
  • 3 heads garlic unpeeled (for the broth)
  • 3 cloves garlic peeled (for red sauce)
  • 16 peppercorns
  • 5 tablespoons kosher salt or to taste
  • 5 teaspoons dried Mexican oregano
  • 2 bay leaves
  • 15 quarts water
For the Red Chile Sauce:
  • 4 dried arbol chiles
  • 10 dried guajillo chiles
  • 2 cups chicken stock
  • 2 cans 6 lbs 9 oz white hominy (drained)
  • 3 tablespoons ground cumin

Method
 

Step 1: Clean & Soak the Tripe
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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.