Menudo Rojo

Name: Menudo Rojo
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 8 servings
Cuisine: Mexico
Ingredients: 3 lbs beef tripe, cleaned and cut into pieces; 1 calf foot (optional); 1 onion, quartered; 6 cloves garlic; 4 dried guajillo chiles, seeded; 2 dried ancho chiles, seeded; 1 (25 oz) can hominy, drained; 1 tbsp dried oregano; Salt, to taste; Chopped onion, oregano, and lime, for serving

8 servings30 min prep240 min cookMedium Mexico

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The Story Behind It

The Tale of Menudo Rojo

Story updated September 17, 2026

Menudo, a tripe soup with hominy in a red chile broth, has colonial-era roots in Mexican nose-to-tail cooking traditions that made use of every part of the animal. It's become especially associated with weekend mornings, prized as a traditional remedy for hangovers across Mexico.

Ingredients

Scale:· 8 servings

3 lbs beef tripe, cleaned and cut into pieces
1 calf foot (optional)
1 onion, quartered
6 cloves garlic
4 dried guajillo chiles, seeded
2 dried ancho chiles, seeded
1 (25 oz) can hominy, drained
1 tbsp dried oregano
Salt, to taste
Chopped onion, oregano, and lime, for serving

Instructions

1Simmer the tripe and calf foot with onion and half the garlic in a large pot of water for 3-3 1/2 hours, until tender.
2Toast the dried chiles, then soak in hot water 15 minutes.
3Blend the softened chiles with remaining garlic and a little broth until smooth, then strain.
4Stir the chile sauce and hominy into the pot and simmer 30 minutes.
5Season with oregano and salt.
6Serve steaming hot, topped with chopped onion, oregano, and a squeeze of lime.

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