Menudo Rojo (Red Menudo) Recipe

Name: Menudo Rojo (Red Menudo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 gallons water, divided; 2 1/2 pounds beef tripe, cut into 1-inch pieces; 6 cloves garlic, finely chopped; 1 large white onion, finely chopped; 1 1/2 tablespoons salt; 1 tablespoon ground black pepper; 1 1/2 tablespoons dried oregano; 2 tablespoons ground red pepper; 5 de arbol chile peppers; 6 japones chile peppers, seeds removed; 6 cups canned white or yellow hominy, drained; 1/2 white onion, chopped; 1/4 cup chopped fresh cilantro; 2 limes, juiced

Servings: persons

3 gallons water, divided
2 1/2 pounds beef tripe, cut into 1-inch pieces
6 cloves garlic, finely chopped
1 large white onion, finely chopped
1 1/2 tablespoons salt
1 tablespoon ground black pepper
1 1/2 tablespoons dried oregano
2 tablespoons ground red pepper
5 de arbol chile peppers
6 japones chile peppers, seeds removed
6 cups canned white or yellow hominy, drained
1/2 white onion, chopped
1/4 cup chopped fresh cilantro
2 limes, juiced

1
In a large pot, bring 1 gallon water to a boil. Place tripe in the pot, reduce heat, and simmer 2 hours. Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water. Continue to simmer tripe for 2 hours; drain.
2
Pour remaining 1 gallon water into the pot with tripe, and bring to a boil. Stir in garlic and 1 white onion. Season with salt, pepper, oregano, and red pepper. Reduce heat, and simmer 1 hour.
3
Preheat the broiler.
4
Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch. Remove from heat, slit lengthwise, and remove seeds. In a blender or food processor, blend the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat.
5
Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice.

853

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 gallons water, divided, 2 1/2 pounds beef tripe, cut into 1-inch pieces, 6 cloves garlic, finely chopped, 1 large white onion, finely chopped, and more.

Yes, Menudo Rojo (Red Menudo) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Menudo Rojo (Red Menudo)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions