Menudo Rojo
Hearty red chile tripe stew with hominy and gelatin-rich stock. Recipe, timing, chili tips, substitutions and make-ahead advice.
As a fitting end to the holiday season: great food & wine, good friends, and premium time with the family, I offer you my preparation of Menudo Rojo, a red chile, tripe stew thickened with gelatin from a cow's hoof and fortified with hominy, the lye-treated corn from which masa, the dough for corn tortillas, is made. Though it makes a good, hearty meal anytime, Menudo Rojo is especially popular on Sunday for a very simple reason: it is high in the B vitamins & enzymes said to mollify the troubled stomach for those who have, perhaps, overindulged the night before.
- Menudo Rojo is a slow-simmered tripe stew thickened by gelatin from a cow hoof and boosted with hominy and red chiles.
- Cook in two stages: initial long simmer to tenderize tripe and extract gelatin, then add tomatoes, hominy and spices and reduce until thick.
- You can customize heat by choosing chiles or grinding your own, substitute gelatin-rich bones if needed, and freeze portions for later.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
More About This Recipe
Frequently Asked Questions
What is Menudo Rojo?
Menudo Rojo is a traditional Mexican stew made from beef tripe cooked in a red chile broth, thickened with gelatin from a cow hoof or other collagen-rich parts, and served with hominy and garnishes like cilantro, green onion and lime.
How long does it take to make Menudo Rojo?
Plan about 6 to 8 hours total. First simmer tripe with the hoof and aromatics for about 4 to 5 hours until tender, then add tomatoes, hominy and spices and simmer another 1.5 to 2 hours until the soup is thick and the tripe is very soft.
How should I clean and prepare tripe before cooking?
Rinse tripe well under cold water and trim any excess fat. Put it in cold water, bring to a boil, skim the foam, then reduce heat and simmer as the recipe directs. The initial boil and long simmer help remove impurities and soften the tripe.
Can I skip the cow's hoof or use a substitute for the gelatin?
Yes. Use other collagen-rich cuts like beef knuckles, oxtail, or shank to get gelatin and body. If you prefer a shortcut, you can add unflavored powdered gelatin near the end, but whole bones give more flavor.
How do I prepare the dried red chiles for the stew?
Two simple approaches: add whole dried chiles to the pot and simmer with the stock as in the recipe, or make a paste by removing stems and seeds, toasting briefly, soaking in hot water 15 to 20 minutes, blending with some of the tomatoes or soaking liquid, and straining before adding. If you grind dried chiles into powder, handle the dust carefully and avoid inhaling it.
How can I control the heat level?
Choose milder chiles such as ancho or pasilla to keep heat low, or include hotter ones like arbol or New Mexico varieties for more kick. Remove seeds and membranes to reduce heat. Start with less chili powder and add more to taste during the final simmer.
Can I make Menudo Rojo ahead or freeze it?
Yes. The stew keeps well. Cool completely, portion into airtight containers, and freeze up to 3 months. Reheat gently on the stovetop and refresh with lime juice and fresh cilantro before serving.
What is Menudo Rojo?
Menudo Rojo is a traditional Mexican stew made from beef tripe cooked in a red chile broth, thickened with gelatin from a cow hoof or other collagen-rich parts, and served with hominy and garnishes like cilantro, green onion and lime.
How long does it take to make Menudo Rojo?
Plan about 6 to 8 hours total. First simmer tripe with the hoof and aromatics for about 4 to 5 hours until tender, then add tomatoes, hominy and spices and simmer another 1.5 to 2 hours until the soup is thick and the tripe is very soft.
How should I clean and prepare tripe before cooking?
Rinse tripe well under cold water and trim any excess fat. Put it in cold water, bring to a boil, skim the foam, then reduce heat and simmer as the recipe directs. The initial boil and long simmer help remove impurities and soften the tripe.
Can I skip the cow's hoof or use a substitute for the gelatin?
Yes. Use other collagen-rich cuts like beef knuckles, oxtail, or shank to get gelatin and body. If you prefer a shortcut, you can add unflavored powdered gelatin near the end, but whole bones give more flavor.
How do I prepare the dried red chiles for the stew?
Two simple approaches: add whole dried chiles to the pot and simmer with the stock as in the recipe, or make a paste by removing stems and seeds, toasting briefly, soaking in hot water 15 to 20 minutes, blending with some of the tomatoes or soaking liquid, and straining before adding. If you grind dried chiles into powder, handle the dust carefully and avoid inhaling it.
How can I control the heat level?
Choose milder chiles such as ancho or pasilla to keep heat low, or include hotter ones like arbol or New Mexico varieties for more kick. Remove seeds and membranes to reduce heat. Start with less chili powder and add more to taste during the final simmer.
Can I make Menudo Rojo ahead or freeze it?
Yes. The stew keeps well. Cool completely, portion into airtight containers, and freeze up to 3 months. Reheat gently on the stovetop and refresh with lime juice and fresh cilantro before serving.
Comments