Menudo Rojo (Red Menudo) Recipe

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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'.

—leapinlizard

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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.

—mommy022

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36 Ratings

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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.

—MAJORGSP

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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.

—Brook S

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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.

—Diane Medlin

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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 .

—Krism

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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!

—victoria

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Feb 09, 2009

Wonderful recipe! I sliced the honeycomb tripe in 1/4 x 1 inch slices after parboiling tripe in salted water for 2 hours. Used the slow cooker to pull it together. This is a keeper! Very dubious DH & friends were amazed at how unbelievably tasty. Served with fresh chopped onion, cilantro, mint & jalapeno peppers - most delicious!

—stormy

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Nutrition

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.

Nutritional Information

Menudo Rojo (Red Menudo)

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 225
Calories from Fat: 48

% Daily Value *
Total Fat 5.3g 8 %
Saturated Fat 1.5g 7 %
Cholesterol 139mg 46 %
Sodium 1679mg 67 %
Potassium 389mg 11 %
Total Carbohydrates 31.8g 10 %
Dietary Fiber 6g 24 %
Protein 14.3g 29 %
** Sugars 5.6g
Vitamin A 81 %
Vitamin C 210 %
Calcium 22 %
Iron 30 %
** Thiamin 8 %
Niacin 14 %
Vitamin B6 23 %
Magnesium 26 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.