Can I make this in a slow cooker?

Yes, you can adapt this red menudo recipe for a slow cooker. You should still perform the cleaning and the initial parboil on the stove. After that, place everything into the slow cooker and cook on low for 8 to 10 hours. This is a great way to let the soup cook overnight so it is ready for a Sunday morning breakfast without you having to stand over the stove.

Why is my tripe still tough?

If the tripe is tough, it simply needs more time. Depending on the age of the beef and the specific cut, some tripe can take longer than others to break down. Keep simmering your red menudo recipe until a fork easily slides into the meat. Never try to boil it at a high temperature to speed things up, as this can actually make the proteins tighten and become even more rubbery.

Is menudo always red?

While this red menudo recipe is the most common version, there is also a "Menudo Blanco" or white menudo. White menudo is popular in regions like Sonora and does not use the red chili paste. It relies more on the flavor of the beef, garlic, and herbs. Both versions are delicious, but the red version is the one most people associate with the classic, spicy Mexican soup experience.

Can I use something other than tripe?

If you enjoy the flavors of the red broth but are not a fan of tripe, some people use beef honeycomb or even thick cuts of beef chuck. However, at that point, the dish starts to resemble more of a "Pozole" or a beef stew rather than a true red menudo recipe. The tripe is what gives the dish its authentic identity and traditional texture.

Authentic Red Menudo Recipe - Traditional Mexican Tripe Soup

Name: Traditional Red Menudo Recipe
Prep time: 45 min
Cook time: 4 h 30 min
Total time: 5 h 15 min
Cuisine: Mexican
Ingredients: 5 lbs beef tripe, thoroughly cleaned and cut into small squares; 1 beef foot, split into pieces for added richness; 10 dried guajillo chiles, stems and seeds removed; 4 dried ancho chiles, stems and seeds removed; 1 large white onion, halved; 8 cloves garlic, minced; 2 tablespoons dried Mexican oregano; 1 tablespoon ground cumin; 1 can (30 oz) white hominy, drained and rinsed; 6 quarts water; Salt to taste; Fresh lime wedges, chopped cilantro, and diced onion for garnish

Ingredients

Scale

5 lbs beef tripe, thoroughly cleaned and cut into small squares
1 beef foot, split into pieces for added richness
10 dried guajillo chiles, stems and seeds removed
4 dried ancho chiles, stems and seeds removed
1 large white onion, halved
8 cloves garlic, minced
2 tablespoons dried Mexican oregano
1 tablespoon ground cumin
1 can (30 oz) white hominy, drained and rinsed
6 quarts water
Salt to taste
Fresh lime wedges, chopped cilantro, and diced onion for garnish

Instructions

Clean the tripe: Wash the tripe thoroughly with lime juice and water, then rinse under cold water.
Parboil the meat: Place tripe and beef foot in a pot, cover with water, boil for 15 minutes, then drain.
Start the simmer: Add fresh water, half the onion, and 4 garlic cloves to the pot; simmer for 3 hours.
Prepare the chiles: Toast dried chiles in a pan, then soak in hot water for 20 minutes until soft.
Blend the sauce: Puree the softened chiles with remaining garlic and cumin using a cup of soaking liquid.
Strain the puree: Pass the chile mixture through a fine-mesh sieve directly into the simmering stockpot.
Add the hominy: Stir in the rinsed hominy and dried oregano, then continue to simmer for another hour.
Season the soup: Add salt to taste and ensure the tripe is tender before removing from heat.
Serve the dish: Ladle into deep bowls and serve hot with fresh cilantro, onion, and lime.

Notes

For the best flavor, prepare the menudo a day in advance as the spices meld together overnight.

Author: Mike
Prep Time: 45 minutes
Cook Time: 4 hours 30 minutes
Category: Soup
Method: Simmering
Cuisine: Mexican
Diet: High Protein

Nutrition

Serving Size: 16 oz
Calories: 385 kcal
Sugar: 3 g
Sodium: 940 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0.1 g
Carbohydrates: 22 g
Fiber: 5 g
Protein: 34 g
Cholesterol: 195 mg

Keywords: Menudo, Mexican Soup, Tripe Recipe, Traditional Mexican, Red Menudo, Comfort Food