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+ servings

Menudo Rojo

Sunday morning and I am craving a bowl of menudo rojo! 
Course Beef, Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 8 Servings



  • 2 pounds Rumba® Meats beef honeycomb tripe
  • 2 pounds Rumba®Meats® beef scalded tripe
  • 1 large white onion sliced in half
  • 1 whole head of garlic
  • 2 bay leaves
  • Juice of 1 large lemon
  • Water enough to cover tripe generously
  • Salt to taste

You Will Also Need

  • 8-10 dried chile California Guajillo or New Mexico pods, stems and seeds removed
  • 2 cloves garlic
  • 2 cups cooking water
  • Salt to taste
  • 1 tablespoon Mexican oregano
  • 2 25 oz cans maiz pozolero drained (25 oz. each)

For Garnish

  • Lemon wedges or lime
  • 4 serrano peppers minced
  • 1 white onion diced fine
  • 1 bunch cilantro washed and chopped
  • Mexican oregano to taste
  • Crushed chile piquin or chile de arbol to taste



  • Place the chile guajillos in a pot of simmering water and cook for 10 minutes. Remove from heat and let sit for 10 minutes. Using a slotted spoon or tongs, add the chiles to the blender. Also add 2 cups of cooking water, garlic and salt to taste. Cover and blend on high until smooth. Strain chile sauce through a wire mesh strainer into a bowl, set aside.
  • Slice the honeycomb and scalded tripe into bite size pieces. Place in colander and rinse well with cold water. Place in a large pot. Add 1/2 the onion, 1/2 the garlic, bay leaves and juice of 1 lemon. Cover generously with water and heat to medium. When it comes to a boil, add salt to taste and reduce to a simmer. Cook partially covered, skimming off the foam on top, for 1 hour.
  • Add 1 tablespoon oregano, strained chile sauce and maiz pozolero. Stir well to combine. Bring back up to a boil, reduce to a simmer. Cook partially cover for 2 hours or until tripe cuts easily when you squeeze between your fingers and reaches an internal temperature of 160°F. Taste for salt. Garnish with your favorites. Serve with warm corn tortillas or toasted Mexican bolillo bread.


The wonderful thing about this recipe is that it can be frozen. I use quart size freezer bags to freeze individual servings. for later. Pata de res, beef feet can also be added to the menudo recipe.