There are two kinds of mornings in Mexico — the ones that start with coffee, and the ones that start with Menudo Rojo.
This isn’t just a soup; it’s a resurrection. The deep-red broth, the tender beef tripe, the smoky chile base — all come together in a bowl that’s equal parts comfort, cure, and celebration.
Whether you’re shaking off last night’s fiesta or settling in for a Sunday with family, Menudo Rojo is Mexico’s ultimate comeback meal.
What Is Menudo Rojo?
Menudo Rojo, or red menudo, is a slow-simmered beef tripe stew cooked in a rich chile guajillo and ancho broth. It’s a dish that runs deep in Mexican tradition — served on Sundays, holidays, and especially after long nights that need a little help in the morning.
The name “menudo” literally means “small” — referring to the bite-sized pieces of tripe — but the flavor is anything but. It’s earthy, spicy, and layered with the kind of richness only time and patience can bring.
The rojo (red) part comes from dried chiles blended into the broth, giving it that unmistakable fiery color and smoky depth that defines the Northern Mexican version.
The Story Behind the Stew
In Mexican culture, Menudo isn’t just food — it’s ritual. From Tijuana to Guadalajara, it’s served in big clay bowls on Sunday mornings, ladled straight from oversized stockpots at neighborhood menuderías.
It’s the dish you eat when you’ve been up all night celebrating, when you need something that says, “You’re gonna be alright.” Every family has its twist — more chile here, a bit of oregano there — but the soul of Menudo is always the same: comfort through spice, family through flavor.
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Menudo Rojo Recipe: The Deep-Red Mexican Stew That Revives Souls and Sundays
Ingredients
- For the Broth:
- 2 lbs beef tripe cleaned and cut into 2-inch pieces
- 1 lb beef feet or marrow bones
- 12 cups water
- 1 medium white onion quartered
- 6 garlic cloves smashed
- 2 bay leaves
- 2 tsp salt
- For the Chile Sauce:
- 6 dried guajillo chiles stemmed and seeded
- 3 dried ancho chiles stemmed and seeded
- 2 cloves garlic
- ½ medium white onion
- 1 tsp Mexican oregano
- 1 tsp cumin
- 2 cups broth reserved from the pot
- For Serving:
- 1 cup hominy optional
- Dried oregano and crushed chile flakes
- Chopped onion and cilantro
- Lime wedges
- Corn tortillas
Instructions
- Clean the tripe:
- Rinse thoroughly under cold water. Place in a pot, cover with water, and boil for 10 minutes. Drain and rinse again.
- Simmer the broth:
- Add cleaned tripe, beef feet, onion, garlic, bay leaves, and salt to 12 cups of water. Bring to a boil, then lower the heat and simmer for 2½ to 3 hours until tender.
- Prepare the chile sauce:
- Toast guajillo and ancho chiles on a dry skillet until fragrant (30 seconds per side). Soak in hot water for 10 minutes. Blend with onion, garlic, oregano, cumin, and 2 cups of broth until smooth. Strain the sauce.
- Combine:
- Pour the strained chile sauce into the simmering broth. Stir to blend. Simmer another 45–60 minutes to deepen flavor and color.
- Add hominy (optional):
- Stir in and cook until heated through.
- Serve:
- Ladle into bowls. Garnish with cilantro, onion, oregano, and lime wedges. Serve with warm corn tortillas.
Notes
Tips from the Comal
- Don’t skip the parboil. It’s key for a clean-tasting broth.
- Hominy or no hominy? Up to you. Northern cooks keep it simple; Central Mexico often adds it in.
- Chile blend matters. Guajillo gives color, ancho gives depth. Some add pasilla for extra smokiness.
- Slow and steady. The magic happens after the two-hour mark — when the broth thickens slightly and the aroma fills the kitchen.
Menudo Rojo bubbling away — the rich red broth filling the kitchen with spice, soul, and Sunday morning memories.
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Storage & Reheating
Menudo actually gets better with time.
Store in an airtight container up to 4 days or freeze for up to 2 months. Reheat gently on the stove and refresh with lime and oregano before serving.
From Hangover Cure to Cultural Icon
Menudo Rojo may have started as a recovery soup, but it’s evolved into something much more — a dish that represents Mexican resilience. It’s a slow-cooked reminder that good things take time, that a little spice can revive a weary soul, and that the best meals are meant to be shared.
If Pozole is the dish for celebration, Menudo is the one for reclamation — of body, spirit, and community.
FAQ
Is Menudo Rojo spicy?
Yes, but it’s a rich, layered heat — more smoky than searing. You can reduce chiles for a milder version.
Can I make it ahead?
Absolutely. In fact, it’s better the next day after the flavors rest.
Can I use beef shank instead of tripe?
You can, but then it’s really a caldo — not true Menudo. The tripe gives it that authentic texture and depth.
What’s the difference between Menudo Blanco and Rojo?
Menudo Blanco skips the red chile base — it’s lighter and served more in central regions. Rojo brings that bold chile color and flavor from the north.
More from The Half Jalapeño
If you loved this Menudo Rojo Recipe, warm up next with these Mexican comfort classics:
Sopa de Lima Recipe: Yucatán’s Zesty Chicken Soup with a Citrus Kick
Caldo de Res Recipe: Mexico’s Hearty Beef Soup That Feeds the Soul
Pozole Rojo Recipe: The Hearty Mexican Stew Made for Feasts and Family
The final bowl of Menudo Rojo — a deep, soulful stew that turns simple ingredients into pure comfort.
Final Bite
Menudo Rojo isn’t just stew — it’s the definition of Mexican soul food.
It’s early mornings, family kitchens, and second chances all in one deep, spicy bowl.
So next Sunday, when the house smells like simmering chiles and hope, ladle yourself a serving and remember: every spoonful is proof that good things — like good lives — are built slow and seasoned with love.
Buen provecho,
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