Menudo Rojo (Red Menudo)

4.2
(68)
57 Reviews
10 Photos

Learn how to make menudo, a deep red soup made with tripe, chile peppers, and hominy, with this easy recipe. A combination of chile peppers gives this soup its trademark red color and adds mild spice to every bite. My husband absolutely devoured it the first time I made it.

Submitted by GUSTAVO6
Updated on March 15, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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A bowl of menudo rojo served with lime and cilantro
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Prep Time:
20 mins
Cook Time:
8 hrs 10 mins
Total Time:
8 hrs 30 mins
Servings:
8
Jump to Nutrition Facts

Ingredients

Soup:

  • 2 ½ pounds beef tripe, cut into 1-inch pieces

  • 1 gallon water

  • 1 large white onion, finely chopped

  • 6 cloves garlic, finely chopped

  • 2 tablespoons ground red pepper

  • 1 ½ tablespoons dried oregano

  • 1 ½ tablespoons salt

  • 1 tablespoon ground black pepper

  • 5 de árbol chile peppers

  • 6 japones chile peppers, seeds removed

  • 6 cups canned white or yellow hominy, drained

Garnishes:

  • ¼ cup chopped fresh cilantro

  • ½ medium white onion, chopped

  • 8 wedges lime

Directions

  1. Gather all ingredients.

    Ingredients to make menudo rojo

    Dotdash Meredith Food Studios

  2. Make the soup: Bring a large pot of water to a boil. Add tripe, reduce the heat, and simmer, periodically skimming off fat, for 2 hours; drain. Fill the pot with fresh water, and simmer tripe for 2 more hours; drain again.

    A large pot of tripe simmering in water

    Dotdash Meredith Food Studios

  3. Pour 1 gallon water over tripe in the pot; bring to a boil. Stir in onion, garlic, red pepper, oregano, salt, and black pepper. Reduce the heat and simmer for 1 hour.

    A large pot of tripe, onion, garlic, red pepper, oregano, salt, and black pepper simmering

    Dotdash Meredith Food Studios

  4. Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange árbol chiles on a baking sheet. Broil chiles in the preheated oven just until they begin to scorch, about 2 minutes.

    A baking sheet with scorched chile de arbols

    Dotdash Meredith Food Studios

  5. Remove from the oven, slit lengthwise, and remove seeds.

    A cutting board with charred chile de arbols with seeds removed, and slit lengthwise

    Dotdash Meredith Food Studios

  6. Place árbol chiles into a blender or food processor with japones chiles; blend until minced.

    A food processor with minced chile de arbols and japones chiles

    Dotdash Meredith Food Studios

  7. Stir chile mixture into the pot and continue cooking over low heat for 2 hours.

    A pot of simmered tripe in broth with the chile mixture added

    Dotdash Meredith Food Studios

  8. Mix hominy into the pot and cook for 1 hour. Serve soup with cilantro, onion, and lime wedges.

    A pot of menudo rojo with tripe and hominy

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

225 Calories
5g Fat
32g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 225
% Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 8%
Cholesterol 139mg 46%
Sodium 1679mg 73%
Total Carbohydrate 32g 12%
Dietary Fiber 6g 21%
Total Sugars 6g
Protein 14g 29%
Vitamin C 126mg 140%
Calcium 173mg 13%
Iron 3mg 17%
Potassium 390mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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