Menudo Rojo (Red Menudo)

“Inexpensive to make, and fully authentic, this menudo will have your Latin lovers swooning!” says GUSTAVO6. “This recipe uses a combination of chiles to deliver its trademark red color, and packs a mildly spicy punch. And it is really quite easy to make — my husband absolutely devoured it the first time I made it.”

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.

Prep Time:

20 mins

Cook Time:

8 hrs 10 mins

Total Time:

8 hrs 30 mins

Servings:

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

Gather all ingredients.
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.
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.
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.
Remove from the oven, slit lengthwise, and remove seeds.
Place árbol chiles into a blender or food processor with japones chiles; blend until minced.
Stir chile mixture into the pot and continue cooking over low heat for 2 hours.

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

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.