Sopas y CaldosHard

Red Menudo

Name: Red Menudo
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Cuisine: Mexican
Ingredients: 1 White onion; 0.5 Diced onion, for serving; 4 Ancho chillies; 6 Dried arbol chillies; 10 Guajillo chillies; 4 Garlic cloves; 2 Bay leaf; 4 Limes; 300 g Pre-cooked hominy corn (cacahuazintle); 2 tbsp Dried oregano; 1500 g Beef tripe (honeycomb); 1 Beef trotters; 1 to taste Salt

270 min (30 prep + 240 cook) Hard 10 servings Norte de México / Nacional

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Rich tripe broth with guajillo chilli and hominy corn.

About this recipe

Menudo rojo, also known as pancita, is a hearty broth made from beef tripe (stomach) simmered in a sauce of guajillo and ancho chillies, with hominy corn and beef trotters. It is famous as a remedy for hangovers and is traditionally served at weekends. Every region has its own version: in the north it is prepared with beef trotters, whilst in central Mexico hominy corn is added. It is garnished with oregano, diced onion, lime, and arbol chilli.

History & Origin

Menudo rojo, also known as pancita, is an ancestral broth consumed throughout Mexico, especially in the northern states of Sonora, Chihuahua and Nuevo Leon. Its origins date back to the colonial era, when beef offal was the cheapest part of the animal and humble families transformed it into a hearty and comforting dish. The famous belief that menudo cures a hangover is a tradition so deeply rooted that many restaurants only serve it on Saturday and Sunday mornings — precisely when it is most needed. In the north it is prepared with cow's trotter and without corn, whilst in the central region hominy corn is added, sparking a regional debate that is never resolved. It is served steaming hot with oregano, chopped onion, lime and chile de arbol, accompanied by warm tortillas or bolillo bread rolls.

Estimated cost

£19.17

Total cost

£1.92

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

243

Calories

16g

Protein

28g

Carbohydrates

14g

Fat

Fibre

902mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Wash the beef tripe very thoroughly under cold running water. Cut into 3-4 cm pieces. Clean and wash the beef trotters.
💡 To clean the tripe well, rub it with coarse salt and rinse several times. Some people also add a splash of vinegar.
2
Place the tripe and trotters in a large pot with plenty of water. Bring to the boil over high heat and skim off all the foam. Add half an onion, 2 garlic cloves, and the bay leaf. Reduce to medium-low, cover, and simmer for 2.5-3 hours until the tripe is very tender.
3
Meanwhile, remove the veins and seeds from the guajillo and ancho chillies. Toast briefly on a dry griddle and soak in hot water for 15 minutes.
4
Blend the soaked chillies with the remaining 2 garlic cloves, the other half of the onion, and a splash of the soaking liquid until very smooth. Strain through a sieve.
5
Once the tripe is tender, add the drained, pre-cooked hominy corn and the strained chilli sauce. Stir well and cook for a further 30 minutes over medium heat.
6
Toast the dried arbol chillies on a dry griddle until they darken. Crush into flakes with a pestle and mortar or crumble by hand. Set aside for serving.
7
Season the menudo with salt and oregano. Serve piping hot in deep bowls with diced onion, oregano, lime wedges, and crushed arbol chilli on the side.
💡 Menudo is traditionally a weekend dish, often served on Saturday or Sunday mornings as a restorative breakfast.