Menudo rojo is one of the most iconic and deeply rooted dishes in Mexican cuisine, known for its rich red broth, slow-cooked tripe, and comforting, soul-warming flavor. Traditionally prepared for weekends, family gatherings, holidays, and celebrations, menudo is much more than a soup—it’s a cultural ritual. Families often start cooking it early in the morning, letting it simmer for hours so the flavors can fully develop. The signature red color comes from dried chiles, usually guajillo and ancho, which give the broth depth without overwhelming heat. Every region and household has its own variation, but the heart of menudo remains the same: patience, balance, and tradition.
The key to great menudo rojo is properly cleaning and tenderizing the beef tripe. This step ensures a clean taste and a soft, pleasant texture after long simmering. Once cooked, the tripe absorbs the chile-infused broth, becoming incredibly flavorful. Hominy is then added, bringing a slightly sweet, corn-like bite that balances the savory richness of the soup. The broth itself is bold yet comforting, infused with garlic, onion, oregano, and chile essence that deepens as it cooks.