Menudo Rojo Recipe

Menudo Rojo is a delicious and healthy Soup. Learn how to make/prepare Red Menudo by following this easy recipe.
Menudo Rojo Recipe
Difficulty Average
Rating 3.0 / 10 (1 vote)
Recipe Type Non Veg.
  • 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 tbsp Salt
  • 1 tbsp Ground black pepper
  • 1-1/2 tbsp Dried oregano
  • 2 tbsp 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
How to make Menudo Rojo:
  • 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.
  • 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.
  • Preheat the broiler.
  • 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.
  • Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice.
  • Menudo Rojo is ready.