Menudo rojo
Menudo rojo, from above
Non vegNorthern Mexico

Menudo rojo

Tripe and hominy in a brick red chilli broth. The weekend morning pot that fixes everything.

240 minTime
34 gProtein each
mediumSpice
The weekend pot2 chapters · 1 min read

Make it your way

Grandma's wayTripe, trotter and chilli, simmered half a day.
The original
368kcalsame
34 gproteinsame
5 gfibresame
240minutessame

Menudo rojo.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Beef tripe1.2 kg honeycomb tripe
Pork trotters2 trotters (or a beef foot), split
Hominy4 cups canned hominy, drained
Dried guajillo chilli8, seeded
Dried ancho chilli2, seeded
Onion2, one halved, one chopped to serve
Garlic1 head
Dried oregano2 tsp, plus more to serve
Bay leaf (indian bay leaf)2
Water3 litres, topping up as needed
Lemon3 limes
Dried red chillicrushed, to serve
Saltto taste

Method

5 steps
  1. 1Rinse the tripe well, rub with salt and lime, rinse again and cut into 3 cm pieces.
  2. 2Simmer the tripe and trotters with the halved onion, half the garlic, bay leaves and salt for about 3 hours, until tender.
  3. 3Toast the chillies briefly, soak in hot water for 15 minutes and blend with the remaining garlic and a ladle of broth. Strain into the pot.
  4. 4Add the hominy and oregano and simmer 30 minutes more. Taste for salt.
  5. 5Serve with chopped onion, oregano, crushed chilli and lime wedges.
Serve it like this

Serve in wide bowls with small dishes of onion, oregano, crushed chilli and lime, plus warm corn tortillas or bolillos.

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Make it a meal

What goes with Menudo rojo: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tortillas de maíz30 min
Bread or rice Bolillos150 min
On the side Frijoles charros70 min
On the side Calabacitas25 min
To drink Café de olla15 min
To drink Agua de jamaica20 min
Something sweet Calabaza en tacha120 min
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