Menudo Rojo
- Grace Giggles
- Mar 28
- 2 min read
Rich, bold, and deeply comforting — a traditional dish that fills the kitchen with flavor and the table with memories
There are some recipes you don’t just make…
you commit to.
Menudo is one of those.
It’s not rushed. It’s not quick.
It’s the kind of meal that simmers low and slow while the house fills with that unmistakable smell — warm, spicy, and comforting all at once.
This is the kind of dish that shows up on Sunday mornings, holidays, or after long nights when everyone needs something hearty and grounding.
And if you grew up around it, you already know —
there’s something about a big pot of menudo on the stove that just feels like home.
Ingredients
4–5 lbs beef tripe, bite-size
3–4 pig’s feet, split
1 Tbsp salt (or to taste)
6 Tbsp chili powder or Menudo mix
1 whole onion
3–4 garlic cloves
1 Tbsp chopped cilantro or oregano
1 can (14.5 oz) hominy, drained
Instructions
Add tripe, pig’s feet, and water to a large pot. Bring to a boil, then reduce to a simmer.
Add onion, garlic, herbs, and half of the chili mix.
Skim foam as needed and let simmer for 3–4 hours until tender.
Add remaining chili mix and hominy.
Simmer an additional 10 minutes and adjust salt to taste.
Tips & Serving Ideas
Take your time.
This is not a rush recipe — the longer, gentle simmer is what builds that rich flavor.
Skim the top.
Don’t skip this step — it keeps your broth clean and smooth.
Serve it right:
Fresh chopped onion
Cilantro
Lime wedges
Warm tortillas on the side
Best for:
Sunday family meals
Holiday mornings
Gathering everyone around the table
A Little Kitchen Moment
There’s something about menudo that brings people in.
It’s the smell drifting through the house…
the pot quietly bubbling for hours…
the way everyone checks in like, “Is it ready yet?”
And then finally — that first bowl.
Hot, rich, a little spicy, with a squeeze of lime on top.
It’s not just a meal.
It’s tradition, patience, and love… all in one pot. ❤️
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