Main CourseDinnerLunch

Mexican Menudo Rojo

Name: Mexican Menudo Rojo
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6 servings
Cuisine: mexican
Ingredients: 1,000 g beef tripe cleaned, cut into 1-inch pieces; 1 pcs white onion halved; 6 clove garlic peeled; 2 pcs bay leaf; 2 tsp salt; 4 cup water; 8 pcs guajillo chile stems and seeds removed; 2 pcs ancho chile stems and seeds removed; 3 clove garlic peeled; 1 tsp oregano dried mexican; 0.5 tsp cumin ground; 0.5 tsp black peppercorns; 0.5 pcs white onion finely diced; 0.25 cup cilantro chopped; 2 pcs lime cut into wedges; 6 pcs tortilla warm

This traditional Mexican soup features tender beef tripe in a rich, savory red chile broth. It's often served as a comforting meal, especially on weekends or for special occasions. The long simmering time allows the flavors to meld beautifully.

An original recipe by Forkin

Total time: 4 hr 30 min
Serves: 6
Difficulty: Hard
Per serving: 293 kcal

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1,000 gbeef tripe, cleaned, cut into 1-inch pieces

for broth

1 pcswhite onion, halved
6 clovegarlic, peeled
2 pcsbay leaf
2 tspsalt
4 cupwater

for chile sauce

8 pcsguajillo chile, stems and seeds removed
2 pcsancho chile, stems and seeds removed
3 clovegarlic, peeled
1 tsporegano, dried mexican
0.5 tspcumin, ground
0.5 tspblack peppercorns

for serving

0.5 pcswhite onion, finely diced
0.25 cupcilantro, chopped
2 pcslime, cut into wedges
6 pcstortilla, warm

Equipment

fine-mesh sieve · blender · large pot · skillet

The method

Step by step

1
Place the beef tripe in a large pot and cover with water. Bring to a boil, then drain and rinse the tripe thoroughly.
About 10 min
Cook’s note: This step helps to remove impurities and strong odors from the tripe.
2
Return the rinsed tripe to the pot. Add the onion for broth, garlic for broth, bay leaf, salt for broth, and water for broth.
About 5 min
3
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 to 3 hours, or until the tripe is very tender.
About 3 hr
Cook’s note: Check the tripe for tenderness after 2 hours; it should be easy to cut with a spoon.
4
While the tripe simmers, prepare the chile sauce. Toast the guajillo chiles and ancho chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant.
About 5 min
Cook’s note: Be careful not to burn the chiles, or they will become bitter.
5
Place the toasted chiles in a bowl and cover with hot water. Let them rehydrate for 20 minutes, then drain.
About 20 min
6
Blend the rehydrated chiles with the garlic for chile sauce, oregano, cumin, and black peppercorns until smooth. Add a small amount of the tripe cooking liquid if needed to help blend.
About 5 min
Cook’s note: Strain the chile sauce through a fine-mesh sieve to ensure a smooth texture, discarding any solids.
7
Once the tripe is tender, remove the onion for broth and bay leaves from the pot and discard them.
About 2 min
8
Pour the strained chile sauce into the pot with the tripe and cooking liquid. Stir well to combine.
About 1 min
9
Bring the menudo back to a simmer and cook for another 30-60 minutes, allowing the flavors to meld.
About 1 hr
Cook’s note: Taste and adjust salt as needed during this final simmer.
10
Serve the menudo hot, garnished with white onion for serving, cilantro, and lime wedges. Offer warm tortillas on the side.

Per serving

Nutrition

72%Score

Calories: 292.6kcal
Protein: 23.5g
Carbs: 23.6g
Fat: 6.1g
Fibre: 2.4g
Sugar: 2.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover menudo in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat until warmed through, adding a splash of water or broth if needed.