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Get ready for a culinary adventure with the classic Mexican soup, Red Chile Menudo, also known as Pancita! this soup recipe boasts a flavorful broth with a base of red chile pepper that will tantalize your taste buds. To make your experience even more sensational, it is typically accompanied by chopped raw onions, oregano, diced chiles, and lemon or lime segments, as well as corn or flour tortillas. Don’t miss out on this exciting and delicious dish!
Eating Menudo on New Year’s Day has become a Mexican-American tradition, probably because it’s considered by Latin Americans a surefire cure for a hangover.
Menudo is traditionally a family food meal prepared by the entire family and often serves as an occasion for social interactions such as after weddings, baptisms, birthdays, and holidays.
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What is Menudo?
Menudo is a spicy soup made with beef tripe and spices. There is two main types of Menudo! Rojo (Red), the most popular one, is a fiery and spicy dish that includes a blend of dried chiles that will make your mouth water. On the other hand, Menudo Blanco (White) is a milder version that doesn’t include any dried chile or pepper, but sometimes has a hint of jalapeno to add a zesty kick to it. So, whether you like it hot or mild, Menudo has something for everyone!
Types of Tripe for Menudo
There are three types of tripe available:
- Blanket or flat tripe: it is the least desirable and made from the first stomach chamber of cows. This smooth tripe is considered less tender and has a less palatable flavor.
- Honeycomb tripe: this variety stems from the second stomach chamber and resembles a honeycomb. It is more tender than blanket tripe and has a more palatable flavor.
- Book tripe: coming from the third stomach chamber, this type of tripe is described as a mix between blanket and honeycomb tripe.
Ingredients in Red Chile Menudo
- Beef Tripe -Honeycomb tripe, or Book Tripe are excellent choices for Menudo. Clean (instructions below) and cut into bite-size pieces
- Hominy – Mexican-style hominy (not white or yellow hominy) you can find cans of Mexican hominy in the ethnic aisle or here
- Garlic – minced
- Oregano – Mexican oregano or regular oregano
- Ground Cumin
- Onion – white onion
- Red Chile Sauce – Homemade Red Chile sauce or store-bought red chile sauce
- Salt – regular salt or sea salt
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How do I clean Tripe?
- Place the tripe in a flat layer and use a small knife to scrape away any attached fat. ✽See the Photo below
- Use a small handful of kosher salt to scrub the tripe thoroughly, being sure to include honeycomb pockets.
- Soak the scrubbed tripe in a mixture of one cup of distilled vinegar and three cups of cold water for five minutes. Rinse well under cold running water, removing all the salt. Repeat this process one more time.
- Cut the tripe into bite-size pieces
✽ Scrape the fat off the tripe (in the black circle)
How to Make Red Chile Menudo
- Place beef tripe into a pot of boiling water, just enough to cover the tripe. Scoop any foam from boiling water
- Add garlic, onions, and salt. Cover and cook for 2-3 hours on low heat until the tripe is tender.
- When the tripe is tender add the remaining ingredients including the hominy and cook for about 15 or 20 minutes longer. Add more salt or water if needed.
- This dish goes well with cilantro, diced white onions, red pepper flakes, and a twist of lime.
Note: For white Menudo, leave out red chile sauce.
How to serve Menudo
Serve in large bowls with warm corn tortillas or bolillo rolls on the side.
Top with your favorite toppings: chopped cilantro, diced onions, red pepper flakes, or sliced jalapeños.
Don’t forget the sliced limes in a bowl for a quick squeeze on the menudo.
Storing Red Chile Menudo
To store your leftover menudo, you should first transfer it to an airtight container. Then, place the container in the fridge, where it will stay fresh for up to 3 days. If you don’t plan on eating the menudo within that time frame, you can also freeze it for up to 3 months. To reheat the menudo, simply remove it from the freezer and thaw it in the fridge overnight. Once thawed, transfer the menudo to a microwave-safe dish and heat it for a few minutes on high, stirring occasionally, until it’s hot and bubbly.
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Red Chile Menudo (Menudo Rojo)
Ingredients
- 1 lb. Beef Tripe cleaned and cut into bite-size pieces
- 4 tsp garlic minced
- 1 tbsp salt
- 1 tbsp black pepper
- 2 tsp Mexican oregano
- 1 tsp cumin ground
- 1/2 cup onion diced
- 1 28 oz. can Mexican-Style Hominy rinsed and drained
- 1 cup Red Chile Sauce or a store-bought can of red chile sauce
Instructions
- Place beef tripe into a pot of boiling water, just enough to cover the tripe. Scoop any foam from boiling water
- Add garlic and onions and salt. Cover and cook for about 3 - 4 hours on low heat until the tripe is tender.
- When the tripe is tender add the remaining ingredients including the hominy and cook for about 15 or 20 minutes longer. Add more salt or water if needed.
- This dish is traditionally topped with cilantro, diced white onions, red pepper flakes, and a twist of lime.
- For white Menudo, omit the red chile sauce.
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