Menudo Rojo (Red Menudo)

Menudo Rojo (Red Menudo)


"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."


8 h 30 m servings 225 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 1679 mg
  • 67%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  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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  1. 45 Ratings


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 ga...

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 w...

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 ...

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 w...

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 s...

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 t...

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 str...

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 goo...

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...