Menudo Rojo
A rich, deeply comforting Mexican soup built around tender honeycomb tripe simmered in a vibrant red chile broth. Homemade guajillo and ancho chile paste gives it that signature rusty-red color and earthy warmth, while a long, gentle simmer transforms the tripe into melt-in-your-mouth bites. Served with warm tortillas and classic garnishes like lime, onion, and oregano, it's the ultimate weekend soul food.
For 6 servings
- prep · ~15 min
Blanch the tripe.
Place tripe in a large stockpot, cover with water, and bring to a rolling boil. Boil for 10 minutes, then drain and rinse the tripe thoroughly. This removes any strong odors and ensures a clean flavor for the broth.
- simmer · ~120 min
Simmer the tripe and pig foot with aromatics.
1.Return the blanched tripe to the clean stockpot along with the split pig foot.2.Add 12 cups of fresh water, the quartered onion, garlic cloves, bay leaves, and 0.25 tsp of the salt.3.Bring to a boil, skim off any foam that rises to the surface.4.Reduce heat to low, cover partially, and simmer for 2 hours until the tripe is tender but still has a slight chew.TIPThe pig foot is essential — it releases gelatin that gives the broth its signature rich, sticky body. - prep · ~15 min
Rehydrate and blend the chile paste.
1.While the tripe simmers, place the cleaned guajillo and ancho chiles in a saucepan and cover with fresh water.2.Bring to a simmer and cook for 10 minutes until the chiles are soft and pliable.3.Transfer the softened chiles to a blender with 1 cup of the soaking liquid, cumin seeds, and dried oregano.4.Blend on high speed until completely smooth, adding more soaking liquid if needed.5.For an extra silky broth, push the chile puree through a fine mesh strainer into a bowl.TIPDon't skip soaking the chiles — it wakes up their color and rounds out their earthy flavor. - saute · ~5 min
Bloom the chile paste.
Heat the oil in a small pan over medium heat. Pour in the strained chile puree and cook, stirring constantly, for 5 minutes. The color will deepen from bright red to a darker brick-red, and the raw pepper taste will cook off, leaving a rich, rounded flavor.
TIPStir continuously — chile paste scorches easily and turns bitter. - simmer · ~45 min
Combine and finish the menudo.
1.After 2 hours of simmering, remove the onion quarters and bay leaves from the stockpot.2.Carefully lift out the pig foot, pull the meat off the bones, chop it roughly, and return the meat to the pot. Discard the bones.3.Stir the bloomed chile paste into the broth until fully incorporated.4.Add the drained hominy and the remaining 0.25 tsp of salt.5.Continue simmering, uncovered, for another 45 minutes to marry the flavors and thicken the broth slightly.TIPCook uncovered during the final stretch — it reduces the broth just enough to concentrate the flavor. - serve · ~2 min
Serve the menudo with classic garnishes.
Ladle the steaming menudo into deep bowls. Serve immediately with warm corn tortillas, lime wedges, diced raw onion, extra dried oregano, and a pinch of red chili powder. Let everyone garnish their own bowl to taste.
TIPMenudo always tastes better the next day. If you can wait, cool it overnight and reheat gently for breakfast.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanching the tripe for 10 minutes removes lingering odors and ensures a clean-tasting broth.
- 2Simmer the tripe and pig foot low and slow; the gelatin from the foot gives the broth its signature body.
- 3Bloom the chile paste in oil until it darkens to a brick-red — this deepens flavor and eliminates raw bitterness.
- 4Cook the menudo uncovered in the final 45 minutes to slightly reduce the broth and concentrate the flavors.
- 5Let the menudo rest overnight in the fridge; the flavors meld and deepen, making it taste even better the next day.
- 6When reheating leftover menudo, add a splash of water or broth to loosen it up — the gelatin will thicken as it cools.
Adapt it for your goals.
Healthier / lower-fat
Skip the pig foot and use a lean cut of beef shank instead. You'll lose some gelatinous body, but the soup will still be deeply flavorful and significantly lower in fat for a lighter version.
spicierSpicier
Add 2-3 dried chiles de árbol (stems and seeds removed) to the chile soaking step. This cranks up the heat for those who want a fiery bowl of menudo.
pork freePork-free
Omit the pig foot entirely and use 1 tablespoon of unflavored gelatin powder (bloomed in cold water) added at the end of simmering. You'll still get that signature sticky body without any pork.
pressure cooker quick versionPressure cooker quick version
Cook the blanched tripe, pig foot, aromatics, and 6 cups of water in a pressure cooker for 45 minutes instead of 2 hours. Then proceed with steps 3-6. Saves hours while still producing tender tripe and a rich broth.
Why this is on our healthy list.
High in Collagen
The pig foot and tripe are rich in collagen and gelatin, which support joint health, skin elasticity, and gut healing.
Good Source of Protein
Both tripe and pig foot provide a substantial amount of animal protein, helping with muscle repair and satiety.
Low in Carbohydrates
With no grains or starches (hominy is a low-glycemic whole food), this soup is naturally low in carbs, making it suitable for low-carb or keto diets when served without tortillas.
Contains Antioxidants
Guajillo and ancho chiles are rich in vitamin A and capsaicin, which have antioxidant and anti-inflammatory properties.
Frequently asked questions
Honeycomb tripe is the stomach lining of a cow, named for its honeycomb-like texture. It's sold pre-cleaned at Mexican grocery stores or Latin markets, often in the frozen section.
