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Mexican Menudo Rojo

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  • Prep 1 hr 10 min
  • Total 3 hr 0 min
  • Ingredients 14
  • Servings 12
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A party is simply not complete without a delicious bowl of this menudo soup featuring spicy beef tripe and corn. Traditional to northern Mexico, this dish has a rich base of flavorful dried red chile peppers, while in the states of Sonora and Sinaloa the broth is clear and is known as menudo blanco. No matter the origin, the aromas and sabores of this dish can bring families together. Mexican menudo is a comfort delicacy traditionally served at celebrations including weddings, quinceañera parties, baptisms and even New Year’s. If you don’t see authentic menudo on the reception menu, then you will likely find it as the main course at the tornaboda or post-reception get-together. We’ve created a step by step guide on how to make this Mexican menudo recipe for your next special occasion, and we hope you enjoy it!
by Ericka Sanchez
Updated May 30, 2024
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  • 15 dried Guajillo chiles, stems removed, seeded
  • 3 lbs. beef honeycomb tripe
  • 3 tablespoons salt, divided
  • Juice of 1 lime
  • 1 large white onion, quartered
  • 10 cloves garlic, divided
  • 1 bay leaf
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried Mexican oregano
  • 1 can (15.5 oz) white hominy, drained
  • 1 tablespoon black pepper

Serve with

  • 3 limes, cut into wedges
  • Fresh cilantro leaves
  • Fresh jalapeño chile slices


  • 1
    Place chiles in medium saucepan and add enough water to cover. Bring water to a boil and continue to boil chiles for 15 minutes. Remove from heat; set aside. (Do not drain).
  • 2
    Rinse tripe under cold water, trim any excess fat and cut into 2x1/2-inch strips. (Kitchen shears work great for cutting tripe.) Fill a large bowl halfway with cold water. Stir in 1 tablespoon of the salt and the juice of 1 lime; add tripe. Soak for 10 minutes to remove any impurities; drain and rinse.
  • 3
    In large stock pot, bring 1 1/2 gallons of water to a boil over high heat. Add tripe, onion, 4 of the garlic cloves, bay leaf and 1 tablespoon of the salt. Return to a boil; reduce heat and simmer for 2 hours or until tripe is tender.
  • 4
    Meanwhile, in food processor, place the soaked chiles with 1 cup of the chile soaking water, remaining 6 cloves of garlic, cumin and oregano. Cover; process until very smooth. Press mixture through a fine mesh strainer.
  • 5
    Add the hominy, guajillo chile sauce, remaining 1 tablespoon of the salt and 1 tablespoon pepper to the tripe mixture; bring to a boil over medium high heat. Reduce heat; simmer uncovered 15 to 20 minutes to blend flavors.
  • 6
    Taste menudo; if desired, season to taste with salt, pepper and fresh lime juice. Serve with lime wedges, cilantro, and jalapeño slices.

Nutrition Information

No nutrition information available for this recipe
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