With its rich broth and spicy kick, this Mexican Menudo Recipe might just be your new favorite cure after nights out on the town!
I’m not going to lie to you guys. Writing this article is not the easiest task in the world for me right now. It’s Saturday morning, and if your Friday night looked anything like mine—well—then I’m not entirely sure how or why you’re reading a food blog right now.
Unless, of course, you had the same idea I did: to cure your Saturday scaries with a hot, healing bowl of Mexican menudo soup. Yes, the rumors are true. While it’s probably a mixture of old wives’ tales and placebo, I swear by this stuff! From colds to hangovers (the latter being my current predicament), menudo has been healing poor souls like mine since long before my 21st birthday.
Menudo actually has quite a rich history, blending Aztec and Spanish culinary traditions. One of the interesting aspects of menudo’s culturally diverse origins is that there are two versions of the recipe: menudo rojo and menudo blanco. They’re each named after their respective broth colors (red and white). While the ingredients share the same base of tripe, hominy, and aromatics, there’s one major difference—the heat level.
Today, we’re making menudo rojo. Its red-colored broth and spicy taste come from the guajillo chiles. If you’ve eaten menudo before, chances are it was menudo rojo. The menudo rojo recipe is more popular than the blanco, and if you ask me, more delicious!
What is tripe?
Menudo was originally intended to make use of leftover cuts of meat so that nothing went to waste in times of need. Tripe, the staple ingredient in menudo, is the lining of the cow’s stomach. When cooked into the soup, it has a chewy texture not unlike calamari.
Although menudo was once considered a poor man’s meal, this tripe-based soup remains a cherished recipe in Hispanic households. You’ll often find it at celebrations like New Year’s Day, birthdays, and wedding festivities. Menudo is meant to be part of life’s big, sentimental moments. And yes, it is also said to cure hangovers.
How do I store leftovers?
If you want to save time and prep in advance, the best thing you can do is prepare your meat beforehand. Cleaning and cutting tripe can be time-consuming, so it’s best to do it in advance—or ask your butcher to help you! Once cooked, menudo lasts about 3 to 4 days in the fridge, and some even think it’s better reheated. You can reheat your menudo on the stove or in the microwave. The soup can also be frozen in freezer-safe containers for up to 3 months. Thaw overnight in the fridge.
Serving suggestions
To make menudo for a festive celebration, set out toppings like onion, cilantro, and lime wedges so guests can customize their bowls. Alongside your celebratory menudo, you can also serve Spanish Rice, Tortilla Chips, and, if you have time, this Mexican Cornbread Casserole—it’s a hearty addition that should keep your guests fed!
But if you’re like me and need the menudo to “cure” you of a cold or hangover, enjoy your soup with a couple of slices of Air-Fryer Toast. Either way, you’ll feel better after a big bowl of menudo.
Ingredients
- 2 pounds honeycomb beef tripe cleaned and cut into bite-sized pieces
- 1/2 cup white vinegar for soaking the tripe
- 2 dried guajillo chiles seeds removed
- 10 cups water
- 1 large onion chopped
- 6 cloves garlic minced
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 bay leaves
- Salt to taste
- 3 cups white hominy drained and rinsed
- Lime wedges for serving
- Chopped fresh cilantro for garnish
Instructions
- Rinse the tripe thoroughly under cold water. Soak in a mixture of water and vinegar for 10 minutes, then rinse again.
- Toast the guajillo chiles in a dry skillet over medium heat until they become fragrant, about 2 minutes per side. Soak in hot water for 20 minutes, then drain and set aside.
- In a large pot, combine the cleaned tripe, water, onion, garlic, oregano, cumin, and bay leaves. Bring to a boil, then reduce the heat to low and simmer, covered, for 3 hours. Add the soaked guajillo chiles and hominy, and continue to simmer for 1 more hour. Season with salt to taste.
- Serve the menudo hot, garnished with lime wedges and chopped cilantro.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment