Menudo Rojo is a traditional Mexican soup made with beef tripe, beef feet, dried chiles, and hominy. In South Texas, it’s commonly served year-round, especially during Christmas and New Year celebrations. This recipe is simple, authentic, and full of deep, rich flavor passed down through generations.
Ingredients
Meat
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4 lb honeycomb beef tripe (cleaned)
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2 beef feet, cut in half (4 pieces total)
For Cleaning the Tripe
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Water (for rinsing)
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1 cup white vinegar
Spices – First Stage
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1 tsp whole black peppercorns
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1 1/2 tsp whole cumin seeds
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Kosher salt, to taste
Broth Ingredients
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Water (enough to cover meat)
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3 bay leaves
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1 large onion, cut in half
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1 large head garlic, cut in half
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1 Tbsp Mexican oregano
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Ground spices from first stage
Dried Chiles
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15 dried guajillo chiles, stems and seeds removed
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2 dried ancho chiles, stems and seeds removed
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2 dried chile puya (moderately spicy)
Spices – Second Stage
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1 tsp whole cumin seeds
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1/2 tsp Mexican oregano
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3 whole cloves
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1/2 tsp whole black peppercorns
Chile Sauce Additions
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4 garlic cloves
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3 tsp garlic powder
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3 tsp onion powder
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Chile soaking liquid (as needed)
Additional
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2 cans hominy (30 oz each), rinsed
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Salt, to taste
Instructions
1. Prepare and Clean the Tripe
Trim excess fat from the tripe, leaving a small amount for flavor. Cut into medium bite-size pieces. Rinse thoroughly 2–3 times. Soak in water with 1 cup vinegar for 30 minutes. Rinse well and drain.
2. Grind First Spices
Grind peppercorns and cumin seeds with a pinch of salt. Set aside.
3. Cook the Meat
Place tripe and beef feet into a large pot. Cover with hot water. Add bay leaves, onion, garlic, Mexican oregano, ground spices, and salt. Bring to a rolling boil, skim off any foam, then reduce to a low boil. Cook for 2 1/2 hours, stirring occasionally.
4. Prepare the Chiles
Clean all dried chiles by removing stems and seeds. Wipe with a damp towel. Place chiles in boiling water, turn off heat, cover, and soak until softened.
5. Grind Second Spices
Grind cumin, oregano, cloves, and peppercorns. Set aside.
6. Blend Chile Sauce
Blend softened chiles with garlic cloves, garlic powder, onion powder, ground spices, and some chile soaking liquid until smooth.
7. Strain and Add Sauce
Remove onion halves, garlic, and bay leaves from the pot. Strain chile sauce into the broth, discarding solids.
8. Add Hominy and Finish Cooking
Add rinsed hominy. Taste and adjust salt if needed. Bring to a boil, then reduce to a low boil and cook for 45 minutes.
9. Rest and Serve
Turn off heat and allow to rest briefly before serving.
Serving Suggestions
Serve hot with:
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Finely chopped onion
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Fresh cilantro
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Chopped serrano peppers
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Lime juice
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Corn tortillas or bolillos
Notes
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Vinegar soak removes odor and is essential.
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Chile puya adds heat; adjust to preference.
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Hominy amount can be increased or reduced as desired.
