Menudo Rojo (Red)Jump to Recipe
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Menudo Rojo (Red)Course: MainCuisine: MexicanDifficulty: Easy
This authentic Mexican menudo recipe screams “viva Mexico” in every flavor and component that make up such a delicious dish! It is a very popular soup, made in many regions in Mexico. Even though there is different versions of the dish, the main ingredients remain the same, cow feet and tripe. Without a doubt this is a very unique and delicious recipe. Spongy, flavorful, soft, delicious! Ready to be served at the table.
- Prep the honeycomb/feet
4 lbs fresh beef honeycomb tripe
2 lbs Beef feet (cow)
5 limes, juicy
1/2 ea white onion, large
1 head of garlic, cut in half
3 sprigs epazote, fresh
12 cups water
8 ea chiles guajillos, chilis
5 ea puya, chilis
6 ea garlic cloves, peeled
1/2 tsp whole cumin
1 1/2 tsp mexican oregano, dry
3 cup pepper soaking liquid + 1 cup
- Season at the end
Salt TO TASTE (2 TSBP + 2 tsp kosher salt)
White onion, chopped
Chile de arbol, toasted
- Pair with
- Prep, cut and clean the honeycomb tripe: Cut the honeycomb into medium size squares. Transfer inside a large container; preferably, with a strainer inside. Rinse and drain the water 2 times, rub as needed to clean. Cover completely with water. Next, squeeze the limes. Mix the juice, in with the water. Leave the skin of the limes inside the container, add in the cows feet and let them both sit in the citric water for 30 minutes. Remove the lime skins, rinse a few more times (2x approximately) until the water runs clear. Drain and its ready.
- Cook the menudo: Place the cows feet, onion, garlic, bay leaves, epazote and water in a large pot. Bring to a boil over medium-high heat. Then lower to medium-low, cover, spoon out any scum and let it cook on a gentle simmer for 30 minutes.
(note # 1)
- After 30 minutes: add in the honeycomb tripe. Bring back up to a boil (medium-high heat.) Then lower to medium-low heat, let it continue cooking on a gentle simmer for an additional 2 hrs.
- Prep the dry peppers:
*Chiles de arbol: Clean with a damped paper towel to preserve them dry and crunchy.
*Guajillos and puya: Cut them open to remove the seeds.
- Toast and rehydrate:
*Chiles de arbol: Toast on a comal, over low heat until they release their fragrance. Turn continuously to prevent them from burning. Set aside to use as a topping.
*Guajillos and puya: Also toast on low heat until fragrant. Transfer into a large container, rinse and drain them. Cut them into pieces that fit comfortably inside the container (if needed.) Next, cover them completely with hot water, rehydrate for about 5-10 minutes or until soft and pliable. Set aside until needed.
- Sauce: In a blender process the hydrated peppers, 3 cups of the soaking liquid, garlic, cumin and oregano until completely smooth. Strain if needed.
- After the 2 hours : Remove the onion, garlic, and epazote from the pot/broth. Stir in the sauce. Pour an additional cup of soaking liquid into the blender, swirl to get the last bit of sauce and pour into the pot. Spoon out extra fat that may rise to the top (optional.)
- Continue cooking: Bring back up to a boil (medium-high heat.) Then lower the heat (medium-low), cover and let it cook on a gentle simmer for another 30 minutes.
- Last steps: The tripe and feet should be tender at this point. Mix in salt to taste. Remove the cows feet and any additional loose bones from the pot. Now, remove/cut the tissue, tendons, skin from the bone. Then cut them into small bite size pcs and transfer back into the pot. Discard the bones. Mix everything and its ready!
- To serve: serve in a bowl and top it with the cilantro, onion, toasted peppers (brake or cut into small pcs), oregano, lime juice and avocado. Mix everything into the menudo and pair with corn tortillas. Enjoy!
- Note # 1: the cow’s feet will take longer to cook. That’s why, it needs to cook first.