Mexican Menudo Rojo Recipe | HOW TO MAKE MENUDO | Mexican Hangover Soup

beef tripe

🥗Healthier: chicken breast

💰Cheaper: pork belly

Chicken is leaner and pork is often less expensive.

red chili peppers

🥗Healthier: bell peppers

💰Cheaper: canned chili

Bell peppers provide sweetness without heat, while canned chili is more accessible.

Start boiling the beef Trotters for about 1 hour to give them a head start.

Remove the seeds from the dried Chile.

Place the seeded dried Chile in a pot of water and bring to a boil to soften them.

Add 1 whole onion and 3 cloves of garlic to the pot with the Chile.

Boil the Chile mixture for about 15 minutes until soft and pliable, then set aside to cool.

After boiling for about 1 hour, rinse the beef Trotters to eliminate scum and foam.

Place the rinsed beef Trotters in a larger pot for the menudo.

After boiling the beef Trotters for 2 and 1/2 hours, add the beef tripe and bay leaves to the pot and boil for another hour.

Puree the cooled Chile mixture in a blender and strain it for a smooth puree (optional step).

Remove the bay leaf from the pot after the beef Trotters and beef tripe have boiled for 1 and a half hours.

Add the Chile puree to the pot and mix well.

Add 2 tablespoons of dried oregano, salt to taste, and ground cumin to the pot and mix.

Skim off any fat or scum that floats to the top before adding the hominy.

Add the hominy to the pot and let the menudo continue to boil until the meat is tender and the hominy is soft.

Serve the menudo in a bowl and add a touch of lime as a garnish.

Cooking Techniques

Equipment Needed

Spice Level: