Red Menudo

Name: Red Menudo
Cook time: 300 min
Ingredients: 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); 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); 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)

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

93comments inRed Menudo

Cindy Cortner

Apr 07

Can this be done in a pressure cooker with the same great taste as the recipe?

1. Pati Jinich
  
  Apr 10
  
  Cindy, in all honesty, I don’t have a pressure cooker 🙁
  
Debbie Ramirez

Apr 06

Thank you so much for sharing this recipe with us. I can’t wait to try my hand at making it. Homemade is the best and perfecting to my taste. I appreciate your tv shows and cookbooks. The dishes always come out amazing.

1. Pati Jinich
  
  Apr 10
  
  Thanks so much for all the kindness Debbie 🙂
  
Lynn Rodriguez

Apr 05

I would love to try to make this for my husband. He was born in Panindicuaro, Michoacán. We’ve been married almost 35 years and I just recently started really trying out authentic Mexican recipes. He LOVES the Chile Rellanos recipe of yours that I made. I would halve this Menudo recipe though, for a first time attempt and would like to add hominy like his mom does. How much should I add for half the recipe?

1. Pati Jinich
  
  Apr 10
  
  Without having done it before, I would add maybe 1 cup? I guess it also depends on how much your husband likes hominy 🙂
  
TANYA MIKAELA MARTINEZ

Oct 08

White menudo recipe 🙏 🙏 Please

1. Pati Jinich
  
  Oct 10
  
  I do not have that recipe, but will definitely think about developing one 😉
  
Gia

Jul 15

Hi! If I want to do about 10 pounds of tripe , would I just triple everything in the ingredients?

1. Pati Jinich
  
  Jul 27
  
  That’s exactly what I would do Gia 😉
  
Sandra Apodaca

Apr 12

Hi Pati I’m Sandra Apodaca and I’m a fan who learned so many Wonderful Recipes and one of my favorites is menudo with the red chili I can’t wait to make .Thank you so much for your wonderful recipes.

1. Pati Jinich
  
  Jun 15
  
  Thanks to you for following Sandra, enjoy the menudo, yum!
  
Lois Luckovich

Mar 07

Sounds great to me. Anything is better than my Late Mum’s tripe and onions

1. Pati Jinich
  
  Mar 13
  
  Hahaha 😉
  
Ron Perez-Hirsch

Feb 21

Enjoy your shows, I saw your version of the red menudo, my dad taught us how to make it, he was from Zacatecas. Most people in California do not know to soak the menudo in vinegar; we did. We used lemons and vinegar. Now, at 81, I still enjoy cooking foods from various cultures. You can bet I’ll add this recipe to my collection of recipes. Thank you for bringing some dignity to Mexican Cuisine.
Ron

1. Pati Jinich
  
  Mar 08
  
  Thanks so much for sharing!
  
Carla Gonzalez-Krampota

Feb 18

Do you not use hominy?
Can you use hominy?
If so, when would you add the hominy?

1. Pati Jinich
  
  Mar 03
  
  Hi Karla, I do not add hominy to my menudo but if you want to do so, I would do it at the same time you add the chile puree. Enjoy!
  
Leonor Noelia Delgado

Jan 13

I am so ready to try your red menudo recipe. It sounds very delicious. It’s different than how we prepare it the Rio Grande Valley, here we call menudo “the champion of breakfast “

1. Pati Jinich
  
  Jan 29
  
  I hope you liked my recipe Leonor!
  
Stephanie

Nov 03

I don’t know why I never thought to look up your recipes online. I’ve been wanting to make menudo and my grandpa and I just watched that episode recently. We love watching you travel to explore new places and people with their amazing recipes. Thank you, Pati!

1. Pati Jinich
  
  Nov 03
  
  Thanks to you and your granddad Stephanie, hugs to both!
  
Joann

Sep 21

Great stuff. Thanks for the recipe

1. Pati Jinich
  
  Sep 26
  
  Glad you liked it Joann!
  
Joel Gerke

Sep 11

I make a fantastic menudo also with hominy pigs feet and bone marrow. My Hispanic friends say it’s the best they’ve ever tasted and they can’t believe I’m not Hispanic somewhere (I’m a So.Cal. Caucasian guy) My comment is, I just don’t understand adding mint to the menudo, it doesn’t seem right.

1. Pati Jinich
  
  Sep 11
  
  Haha, I know it seems weird Joel, but believe me, it gives the Menudo another layer of flavor!
  
Mary Alice Lopez

Jul 18

Hi Pati!
For the Red Menudo? My parents were from Saltillo, Coahuila and of course growing up a lot of Mexican food was made in our home. Which of course was delicious. When my mom would make Menudo, she would add Pigs feet to the water. Instead of calves’ feet.
So, I of course make the Menudo with Pigs feet. Pretty sure there is a different taste with the calves’ feet. One day I will try this? that is if my husband will go for it? since I have only made Menudo like my mom, ahhh! maybe he will like it?

Love all your recipes, By the way any chance? you have a Mexican Restuarant in the D.C Virgina area?? our daughter in law is a commander in the Navy and being transferred to D.C in a few months.

Thank You,

1. Pati Jinich
  
  Aug 16
  
  Thanks for sharing your way of making Menudo Mary Alice, it sounds really yummy as well. Uy, there are so many Mexican restaurants in the DC Area, some of my favorites are Maiz 64 by Chef Alam Mendez from Oaxaca, Mezcalero Restaurant, Taqueria Xochi and Tacombi.
  
Anonymous

Jun 25

PATI YOU ARE THE BEST INSTRUCTOR IN THE KITCHEN…

1. Pati Jinich
  
  Jul 11
  
  Thanks so very much 😉
  
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.
  
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! http://patijinich.com/red-pozole-with-traditional-garnishes/
  
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!
  
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!
  
  1. Ron
    
    Feb 22
    
    Rafael, the French have a version I plan to make. Will give you and Pati the results.
    Ron Perez-Hirsch
    
    1. Pati Jinich
      
      Mar 08
      
      Looking forward to it Ron!
      
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 🙂
  
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!
  
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!
  
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!
  
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!
  
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 🙂
  
Grace Caldwell

Dec 15

I really enjoy your show Pati and delicious recipes.

1. Pati Jinich
  
  Dec 26
  
  Thanks so much Grace, un abrazo!
  
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!
  
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 🙂
  
Anonymous

Oct 03

😋

1. Pati Jinich
  
  Oct 03
  
  Yay!
  
Sheila

Oct 03

❤❤❤❤❤

1. Pati Jinich
  
  Oct 03
  
  🙂
  
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!
  
Anonymous

Oct 03

Love it!

1. Pati Jinich
  
  Oct 04
  
  Yay!
  
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 😉
  
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 🙂
      
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 🙂
  
Juan C.

Oct 02

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

1. Pati Jinich
  
  Oct 04
  
  🙂
  
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 🙂
  
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?
  
Mechica00

Oct 02

Cuando se le agrega el pozole?

1. Pati Jinich
  
  Oct 04
  
  Mi receta no lleva maiz pozolero 😉
  
Martha

Oct 02

You are the best.

1. Pati Jinich
  
  Oct 04
  
  And you are as well 🙂 Gracias Martha!
  
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 🙂
  
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 🙂
  
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!
  
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 🙂

La Frontera

Pati's Mexican Table

Thriving Through Food

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La Frontera

Pati's Mexican Table

Thriving Through Food

Pump Up El Sabor

Tequila & Classics

Drink to That

#MustEat

Red Menudo

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Ingredients

For the soup:

For the chile puree:

Garnishes:

To Prepare

To make the soup:

Meanwhile, make the chile puree:

To finish the soup:

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