red menudo

guajillochile de arbolbeef

Red Menudo

Red Menudo

Menudo Rojo

Recipe Yield

8 servings

Cooking time

5 hours

Rate this recipe

4.58 from 7 votes

Ingredients

For the soup:

  • 1/2 cup white distilled vinegar
  • 4 cups, plus 5 quarts, water
  • 1 tablespoon, plus 1 teaspoon, kosher salt more to taste
  • 3 pounds beef tripe preferably equal parts honeycomb tripe and book (bible) tripe
  • 2 pounds calves’ feet cut into 2 to 4 pieces, optional
  • 1/2 white onion
  • 1 head of garlic cut in half horizontally, loose papery outer layer removed
  • 1 teaspoon dried oregano
  • 15 sprigs fresh mint tied with kitchen twine

For the chile puree:

  • 4 dried guajillo chiles stemmed and seeded
  • 2 garlic cloves peeled
  • 1/2 teaspoon cumin seeds lightly toasted
  • 1/2 teaspoon coriander seeds lightly toasted

Garnishes:

  • 2 cups coarsely chopped fresh mint leaves
  • 2 cups coarsely chopped fresh cilantro leaves and upper stems
  • 1 cup finely chopped white onion
  • 5 or 6 limes halved
  • Ground or crushed dried chiltepín chile or dried chile piquín or chile de árbol
  • Dried oregano
  • Warm corn tortillas corn tostadas, or crunchy bread, to serve

To Prepare

To make the soup:

  • Rinse the tripe and calves’ feet, if using, in several changes of cold water.
  • In a bowl large enough to hold the tripe and calves’ feet, combine the vinegar, 4 cups of water, and 1 tablespoon of salt, stir to dissolve the salt. Add the tripe, calves’ feet, and enough additional water to cover and soak for 30 minutes. Drain in a colander and rinse well.
  • Cut the tripe into bite-size pieces, 1 to 1 1/2 inches.
  • Add 5 quarts of water and the onion and garlic in a very large soup pot or a stockpot. If using the calves’ feet, add them to the pot and bring the water to a boil over high heat. Reduce the heat to medium and simmer, partially covered, for 20 minutes. Skim off any foam.
  • Add the tripe to the pot, along with the remaining 1 teaspoon salt, the oregano, and mint-sprig bundle, and bring to a boil. Reduce the heat to low and simmer, partially covered, for 4 hours, or until the tripe is soft and tender but still has some texture. Remove the garlic and onion and discard.

Meanwhile, make the chile puree:

  • Place the dried chiles and garlic in a small saucepan, cover with water, and bring to a boil. Reduce the heat to medium-low and simmer for 10 to 15 minutes, until the chiles are softened. Remove from the heat and transfer the chiles and garlic to a blender, along with 1/2 cup of the cooking water. Add the cumin and coriander seeds and puree until smooth. Set aside.

To finish the soup:

  • If you used them, remove the calves' feet from the pot with a slotted spoon and set aside to cool until you can handle them. Then remove the meaty and gelatinous pieces and discard the bones. Cut the meat and gelatinous bits into smaller pieces and stir back into the pot.
  • Bring back to a simmer. Add the chile puree, stir well to combine, and simmer for another 20 to 30 minutes to blend the flavors. Taste and adjust the salt.
  • Arrange the garnishes in small bowls on the table, and set out the tortillas, tostadas, or bread. Serve and let your guests customize their menudo.

Comments

61comments inRed Menudo

  1. Esperanza Mata

    Mar 26

    Hi Pati,
    Thank you for your recipes I can always look for you on your website or look up a recipe in your books which I have all of them and enjoy watching you on PBS
    Your recipes are so similar from my mom’s which I learned growing up but never wrote them down but can look up in your books
    Thank you again for all you do you are so authentic

    1. Pati Jinich

      Mar 29

      Thanks to you for so much kindness Esperanza, it makes my day to know you have all the books and have been tuning in, yay! Un abrazo grande.

  2. Rossana

    Mar 12

    Hi Pati,

    Thank you for this recipe. I was just wondering, can I substitute chicken (whole or breasts) for the tripe? I remember eating as a child but I always left the tripe in the bowl.

    Thank you for advising

    1. Pati Jinich

      Mar 15

      Hola Rossana! If you do not like tripe, which is the heart and soul of Menudo, I would recommend that you try this recipe for chicken pozole, I am sure you will love it! https://patijinich.com/red-pozole-with-traditional-garnishes/

  3. John

    Jan 28

    Aloha Pati
    My wife and I live part time in Mexico and part time in Hawaii.
    I love menudo and I am very fortunate to have a Mexican restaurant called El Palenque here in Wahiawa where we live. Now I have a recipe .
    Gracias y Dios te bendiga Aloha

    1. Pati Jinich

      Feb 08

      Gracias John, so happy you are planning to sell Menudo in Hawaii, yay!

  4. Rafael Colón nyc.

    Jan 16

    I have made tripe so many ways. Spanish callos, Ecuadorian “Guatita” Latin America style in all different ways and I love it. Never had it Mexican style. Sure👌 would make it your way not adding nor taking,true to the recipe. I will let you know how it came out. By the way! Love your show.

    1. Pati Jinich

      Feb 07

      So happy you are willing to try the Mexican way Rafael, please let me know how it came out!

  5. Maria T.Escobar

    Jan 15

    Pati …why this Menudo doesn’t have any Homminy..?

    1. Pati Jinich

      Feb 06

      There are different kinds of Menudo recipes Maria, but you can add hominy if your like it 🙂

  6. Adrian

    Jan 14

    When you add the chili to the sauce, you don’t have to strain i?

    1. Pati Jinich

      Feb 04

      I do not strain it, but you can do if you prefer Adrian, enjoy!

  7. Esperanza

    Jan 14

    I have never tried to make it before, but I may try now. Growing up in the RGV, people add hominy to it also. Thank you for sharing your love of food, Pati! You’re one of my faves!💕

    1. Pati Jinich

      Feb 04

      Thanks so much Esperanza, un abrazo!

  8. Theresa

    Jan 14

    Thank you for the great shows – always mouth watering, and thank you for sharing your recipes.

    1. Pati Jinich

      Feb 04

      My pleasure Theresa, thanks so much for tuning in!

  9. Janet K Fanto

    Dec 18

    Just saw you for the 1st time on PBS and I loved it. I lived way in the countryside of Michoacan in the 70’s but never had menudo. I love it and now armed with a recipe, I’ll be able to treat myself. Thank you very much.
    Janet

    1. Pati Jinich

      Dec 26

      My pleasure Janet, let me know how you like it!

  10. Grace Caldwell

    Dec 15

    I really enjoy your show Pati and delicious recipes. I am anxious to try the biriadillas.

    1. Pati Jinich

      Dec 27

      Hope you like them Grace, let me know 🙂

  11. Grace Caldwell

    Dec 15

    I really enjoy your show Pati and delicious recipes.

    1. Pati Jinich

      Dec 26

      Thanks so much Grace, un abrazo!

  12. Sally Dominguez

    Oct 24

    Pati, I absolutely love your show and recipes. Thank you for sharing

    1. Pati Jinich

      Oct 29

      Thanks to you for following Sally, un abrazo!

  13. Marcus

    Oct 04

    i recommend to boil tripe as is , after is done cut in thin stripes …from Balkans !

    1. Pati Jinich

      Oct 05

      Thanks for the tip Marcus 🙂

  14. Anonymous

    Oct 03

    😋

    1. Pati Jinich

      Oct 03

      Yay!

  15. Sheila

    Oct 03

    ❤❤❤❤❤

    1. Pati Jinich

      Oct 03

      🙂

  16. Isa

    Oct 03

    En Cd . Juárez le agregan maíz pozolero y sabe delicioso 😋.
    Eres una gran chef Paty. Gracias por tus recetas son deliciosas 😊🙏🏻

    1. Pati Jinich

      Oct 04

      Que amable Isa, mil gracias!

  17. Anonymous

    Oct 03

    Love it!

    1. Pati Jinich

      Oct 04

      Yay!

  18. Jane

    Oct 03

    Thank! My husband, from D.F., is going to love it, and be so surprised that I made it!

    1. Pati Jinich

      Oct 04

      Good luck Jane! Let me know how does your husband enjoy the Menudo 😉

  19. C.cookies

    Oct 03

    I’ve never heard of having mint in menudo. How obvious is the mint flavor when consuming? I’m not a huge mint fan except for a few desserts and drinks.

    1. Pati Jinich

      Oct 04

      I love what the mint does for the Menudo in terms of flavor because it is now overpowering at all, but if you do not care for it, leave it out 🙂

      1. Tracey

        Jan 15

        I’ve never heard of using mint either, but – I do use it in my albondigas. It’s a very subtle flavoring. I love layers and layers of flavor, so I am open to suggestions. I will try.

        1. Pati Jinich

          Feb 06

          Hopefully you will like it 🙂

  20. RG

    Oct 03

    I’m very happy that you included the menudo recipe. It’s a little different from my experience in S. TX. The vinegar and a whole head of garlic are the main differences. It sounds really good. No problem finding menudo in S. TX. Thank you very much.

    1. Pati Jinich

      Oct 05

      Thanks to you RG, hope you will give this recipe a chance 🙂

  21. Juan C.

    Oct 02

    It looks very good, I bet it tate good as well

    1. Pati Jinich

      Oct 04

      🙂

  22. Betty

    Oct 02

    Do you not use any maiz in the recipe?

    1. Pati Jinich

      Oct 04

      Not in this recipe Betty, but I know it is popular 🙂

  23. Margarita Avila

    Oct 02

    Sra. Pati toda si comida se ve muy rico. Su Menudo si creo que si lo puedo hacer. Gracias, Margarita de El Paso, Texas.

    1. Pati Jinich

      Oct 04

      Mil gracias a ti Margarita, ojala que te guste 😉

    2. Carolyn Bustos

      Oct 06

      Do you have a white menudo recipe?

  24. Mechica00

    Oct 02

    Cuando se le agrega el pozole?

    1. Pati Jinich

      Oct 04

      Mi receta no lleva maiz pozolero 😉

  25. Martha

    Oct 02

    You are the best.

    1. Pati Jinich

      Oct 04

      And you are as well 🙂 Gracias Martha!

  26. Bill Mitchell

    Oct 02

    My grandparents would make clear menudo. They would make his stock from pigs feet rather than calf’s. They would take a full 12 hours to make the stock before adding the honeycomb tripe and other ingredients. My grandmother was from the Senora region and my grandfather was from El Paso via Spain. Always served with fresh francecitos and lots of posole. I noticed you did not have and posole ( hominy) For really good menudo you should check out the Good Luck Cafe or the Burrito House in El Paso, TX.

    1. Pati Jinich

      Oct 05

      Wow, clear Menudo! Sounds yummy, thanks for sharing Bill 🙂

  27. Toni Rodriguez

    Oct 02

    I can’t wait to try this recipe. Looks delicious!! Thanks for sharing.

    1. Pati Jinich

      Oct 05

      Let me know how you like it Toni 🙂

  28. Carina Richardson

    Sep 29

    No sabia que en Jalisco no usan el maiz, en Sonora le ponemos maiz y sale riquisimo!

    1. Pati Jinich

      Oct 05

      Si! Hay muchas variedades Carina, con maiz tambien debe quedar riquisimo. Saludos!

  29. Barb

    Sep 21

    I enjoyed watching you make this fantastic looking soup. Looks yummy.

    1. Pati Jinich

      Oct 04

      Give it a try Barb, it is really different and delicious 🙂

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