Menudo Rojo (Red Menudo) Recipe -
Menudo Rojo (Red Menudo) Recipe
  • READY IN 8+ hrs

Menudo Rojo (Red Menudo)

Recipe by  

"Inexpensive to make, and fully authentic, this menudo will have your Latin lovers swooning! This recipe uses a combination of chiles to deliver its trademark red color, and packs a mildly spicy punch. And it is really quite easy to make - my husband absolutely devoured it the first time I made it."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    8 hrs

    8 hrs 30 mins


  1. 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.
  2. 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.
  3. Preheat the broiler.
  4. 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.
  5. Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice.
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Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2009

I have made menudo for many years and, after reading the comments, have some 'hints' to offer. Yes, the tripe smells awful when cooking and one thing that helps a lot is adding 6-8 cloves of garlic and a lemon (cut in half and the juice squeezed in) in step one. The garlic cooks and doesn't add a strong garlic flavor. In step two, I would add broth in place of water and some cubed, sauted pork. This adds the hearty flavor that is missing when only tripe and water are used. I also use pureed New Mexico red chili, adjust to your taste. I hope you enjoy my tried and true 'hints'.

Most Helpful Critical Review
Jun 04, 2007

After reading the reviews, I was excited to try this new recipe. However, I was very disappointed with the results. It came out way too spicy, (& i love spicy food) so I had to drain some of the water and I blended up some dried Guajillo chiles I had on hand to give it some additional flavor and color since the color wasn't the true aunthentic version I'm familiar with. It was very watered down. My family enjoyed it, but my husband (who raves about my cooking) didn't care for it at all. He said he prefers and loves the way I originally make it because it's tastier and has a more richer and redder color to the juice. I use a combination of chile California, New Mexico and Guajillo in my own recipe. I think I'm gonna stick to my own version afterall.

Nov 18, 2004

This is an excellent Menudo recipe. I added two pork feet and some bone marrow in step no. 2, making a richer broth. Also, I bought whole tripe and washed it first in several exchanges of cold water, then rubbed in the juice of two whole limes and about two teaspoons of Kosher salt, washed it again and sliced. I did this only because this is how I learned to prepare the tripe.

Dec 15, 2007

this is a delicious recipe, no question. however, there is no reason at all why it should take 8 hours. once i knew the tripe was clean and tender (about 2 hours preparation), the soup was done in another two hours. the chiles used in this recipe are produce a spicy flavor, and i used one less arbol.

Nov 16, 2010

For those who do not like the smell of menudo . I soak it in 1/4 cup of distilled white vinegar and cold water soak for 3 hrs and rinse and continue cooking. Been cooking this for 33 yrs. this way no smells .

Nov 28, 2005

This was great!!!! I followed the recipe to a T the only thing I can say is that it came out really spicy. The peppers I used were kinda big so next time I'm gona cut down on the peppers. I served some to my neighbors who are from Mexico and and they love it but they thought it was a little to spicy also. I will definitly make this again.

Dec 31, 2006

One of the best tasting menudo I've had. I followed this recipe to make menudo for the first time. Everyone loved it!! My husband doesn't like to eat leftovers but he ate this for three days straight. Most of our guest were impressed on how flavorful it was. Thank you so much for sharing your recipe. I will definately save this and make it again. It's takes a long time to prepare but since everyone loved it ---it was worth it!

Nov 05, 2007

In case you don't already know, the tripe really stinks up the house when you cook it initially so a good idea to do that step outside far, far away. My wardrobe smells like tripe now. Very good recipe though. Yum!


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  • Calories
  • 225 kcal
  • 11%
  • Carbohydrates
  • 31.8 g
  • 10%
  • Cholesterol
  • 139 mg
  • 46%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 14.3 g
  • 29%
  • Sodium
  • 1679 mg
  • 67%

* Percent Daily Values are based on a 2,000 calorie diet.

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