Main CourseSoupBrunch

Traditional Menudo Rojo

Name: Traditional 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 yellow onion halved; 6 clove garlic peeled; 2 pcs bay leaf; 1 tbsp salt; 4 cup water; 8 pcs guajillo chili stems and seeds removed; 2 pcs ancho chili stems and seeds removed; 4 clove garlic peeled; 1 tsp cumin ground; 0.5 tsp mexican oregano dried; 0.5 pcs yellow onion finely diced; 0.25 cup cilantro chopped; 2 pcs lime cut into wedges; 0.5 tsp crushed red pepper (optional)

This hearty Mexican soup features tender beef tripe simmered in a rich, red chili broth. It's traditionally enjoyed as a weekend breakfast or brunch, often considered a cure for hangovers.

An original recipe by Forkin

Total time: 4 hr 30 min
Serves: 6
Difficulty: Medium
Per serving: 215 kcal

Mise en place

Ingredients

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

for broth

1 pcsyellow onion, halved
6 clovegarlic, peeled
2 pcsbay leaf
1 tbspsalt
4 cupwater

for chili sauce

8 pcsguajillo chili, stems and seeds removed
2 pcsancho chili, stems and seeds removed
4 clovegarlic, peeled
1 tspcumin, ground
0.5 tspmexican oregano, dried

for garnish

0.5 pcsyellow onion, finely diced
0.25 cupcilantro, chopped
2 pcslime, cut into wedges
0.5 tspcrushed red pepper(optional)

Equipment

fine-mesh sieve · blender · large pot · small saucepan · knife

The method

Step by step

1
Rinse the beef tripe thoroughly under cold running water, then cut it into 1-inch pieces.
About 5 min
Cook’s note: Rinsing well helps remove any impurities and strong odors from the tripe.
2
Place the cleaned tripe in a large pot with the broth onion, broth garlic, bay leaf, and broth salt.
3
Add enough water to cover the tripe by at least 2 inches.
4
Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 3 hours, or until the tripe is very tender.
About 3 hr
Cook’s note: The tripe should be easily pierced with a fork.
5
While the tripe simmers, prepare the chili sauce. Place the guajillo chilis and ancho chilis in a small saucepan and cover with water.
About 5 min
6
Bring the chilis to a boil, then remove from heat and let them soak for 15 minutes until softened.
About 15 min
7
Drain the softened chilis and transfer them to a blender along with the sauce garlic, cumin, and Mexican oregano.
About 2 min
8
Add enough fresh water to the blender to just cover the chilis. Blend until completely smooth.
About 3 min
Cook’s note: Add water gradually to achieve a thick, pourable consistency.
9
Once the tripe is tender, remove the broth onion, broth garlic, and bay leaves from the pot and discard them.
About 2 min
10
Pour the blended chili sauce through a fine-mesh sieve directly into the pot with the tripe and broth, pressing firmly on the solids to extract all liquid.
About 5 min
Cook’s note: Straining the sauce ensures a smooth, lump-free menudo.
11
Stir the chili sauce into the tripe and broth. Bring the soup back to a gentle simmer and cook for another 30 minutes to allow the flavors to meld.
About 30 min
Cook’s note: Taste and adjust salt if needed after the sauce has cooked in.
12
Serve the menudo hot, garnished with diced onion, chopped cilantro, lime wedges, and a sprinkle of crushed red pepper if desired.

Per serving

Nutrition

75%Score

Calories: 215.3kcal
Protein: 21.7g
Carbs: 11.2g
Fat: 4g
Fibre: 2.8g
Sugar: 2.8g

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 menudo gently on the stovetop over medium-low heat until warmed through, stirring occasionally.