📝 About This Recipe
A legendary cornerstone of Mexican culinary heritage, Menudo is a rich, deeply flavored tripe stew known as the ultimate restorative comfort food. This 'Menudo Rojo' features tender honeycomb tripe and gelatinous calf's foot simmered in a vibrant, aromatic broth of toasted guajillo and ancho chiles. It is a labor of love that transforms humble ingredients into a complex masterpiece, traditionally shared during festive gatherings or as a revitalizing weekend brunch.
🥗 Ingredients
The Meat and Aromatics
- 5 pounds Honeycomb Tripe (cleaned and cut into 1-inch bite-sized pieces)
- 1 piece Calf's Foot (split into quarters to add body and collagen to the broth)
- 1 large White Onion (halved)
- 2 heads Garlic (top sliced off to expose cloves)
- 2 tablespoons Dried Mexican Oregano (crushed between palms)
- 3 tablespoons Salt (adjust to taste)
The Red Chile Base
- 6-8 pieces Guajillo Chiles (stemmed and seeded)
- 2-3 pieces Ancho Chiles (stemmed and seeded)
- 4 pieces Garlic Cloves (peeled)
- 1/2 teaspoon Ground Cumin
- 2 cans (15oz) White Hominy (drained and rinsed; optional for 'Menudo con Grano')
Traditional Garnishes
- 1 bunch Cilantro (finely chopped)
- 1 medium White Onion (finely diced)
- 4-5 pieces Limes (cut into wedges)
- 1/4 cup Dried Chile de Árbol (crushed for extra heat)
👨🍳 Instructions
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1
Thoroughly rinse the chopped tripe in cold water. For a cleaner flavor, soak the tripe in cold water with the juice of two lemons or 1/2 cup of vinegar for 30 minutes, then rinse again.
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2
Place the tripe and the calf's foot into a very large stockpot (at least 12-16 quarts). Cover with at least 6 quarts of water, or until the water level is 3-4 inches above the meat.
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3
Bring the pot to a vigorous boil. Once boiling, use a slotted spoon to skim off the grey foam and impurities that rise to the surface. This ensures a clear, clean-tasting broth.
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4
Add the halved onion, the two heads of garlic, and the salt. Reduce heat to low, cover partially, and let it simmer gently for about 2.5 to 3 hours. The tripe should be starting to soften but still have a firm 'snap'.
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5
While the meat simmers, prepare the chile sauce. Lightly toast the guajillo and ancho chiles in a dry skillet over medium heat for 30-60 seconds per side until fragrant but not burnt.
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6
Place the toasted chiles in a bowl of hot water and let them soak for 20 minutes until completely soft and pliable.
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7
Transfer the soaked chiles to a blender. Add the 4 garlic cloves, cumin, and 1-2 cups of the chile soaking liquid. Blend until completely smooth.
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8
Strain the chile mixture through a fine-mesh sieve directly into the simmering pot of tripe, discarding the leftover skins and seeds. Stir well to incorporate the vibrant red color.
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9
Add the drained hominy (if using) and the Mexican oregano. Continue to simmer for another 1 to 1.5 hours. The tripe is done when it is butter-tender and the calf's foot is falling apart.
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10
Remove the large pieces of onion and the garlic heads from the pot and discard them. Taste the broth and add more salt if necessary; the flavors should be bold and savory.
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11
Ladle the steaming menudo into deep bowls, ensuring everyone gets a generous portion of tripe and some hominy.
💡 Chef's Tips
Cleaning the tripe is the most important step; don't skip the lemon/vinegar soak to remove the strong 'gamey' scent. Always use Mexican oregano rather than Mediterranean; it has citrusy notes that cut through the richness of the offal. If you prefer a thicker broth, allow the calf's foot to simmer longer to release all its natural gelatin. Menudo tastes even better the next day after the flavors have had time to marry in the refrigerator. Avoid boiling the stew too hard once the chiles are added, as a gentle simmer preserves the bright color and delicate texture.
🍽️ Serving Suggestions
Serve with warm, handmade corn tortillas or crusty 'bolillo' rolls for dipping. Provide plenty of fresh lime wedges; the acidity is essential to balance the fatty richness of the stew. Accompany with a side of cold Mexican lager or a refreshing Hibiscus (Jamaica) agua fresca. Offer a bowl of dried, crushed chile de árbol for those who want to kick the spice level up a notch. Pair with a side of freshly sliced radishes for a cool, peppery crunch.