Menudo is most famously served with fresh toppings like chopped onion, cilantro, dried oregano, crushed chile, and lime wedges, allowing everyone to customize their bowl. Warm corn tortillas or bolillos are essential on the side for soaking up every last drop. Often enjoyed as a morning meal, especially after celebrations, menudo is believed to be restorative and grounding. Whether you’re making it for the first time or continuing a family tradition, a pot of homemade menudo rojo brings warmth, history, and togetherness to the table in a way few dishes can.
Ingredients
2½–3 lbs beef tripe, cleaned and cut into bite-size pieces
1 beef foot or 1 lb beef bones (optional, for richer broth)
2 cans (15 oz each) hominy, drained and rinsed
8 dried guajillo chiles
2 dried ancho chiles
4 cloves garlic
½ white onion
1½ tablespoons salt (adjust to taste)
1 tablespoon dried Mexican oregano
1 teaspoon ground cumin
Water, as needed
For serving
Chopped white onion
Fresh cilantro
Dried oregano
Crushed chile or chili flakes
Lime wedges
Warm corn tortillas or bolillo bread
Instructions
Rinse the tripe thoroughly and place it in a large pot with plenty of water and the beef foot or bones if using. Bring to a boil, skim off foam, then reduce heat and simmer partially covered for about 2½–3 hours, until the tripe is tender.
Remove stems and seeds from the dried chiles. Toast lightly in a dry skillet, then soak in hot water for 15 minutes. Blend the softened chiles with garlic, onion, and a little soaking liquid until smooth. Strain the sauce.
Add the red chile sauce, salt, oregano, and cumin to the pot with the tripe. Stir well and simmer for another 30–40 minutes.
Add the hominy and continue simmering for 30 minutes more, until flavors are fully developed.
Taste and adjust seasoning. Serve hot with your favorite toppings and fresh tortillas.