Menudo Rojo

Suggested Use:
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices. Add some heat to your next salsa or Mexican dish.

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3 gallons of water, divided
2-1/2 pounds beef tripe, cut into 1″ pieces
6 cloves garlc, finely chopped
1 large onion, finely chopped
1-1/2 Tbsp. salt
1 Tbsp. ground black pepper
1-1/2 Tbsp. dried oregano
2 Tbsp. ground red pepper
5 de arbol chile peppers
6 japones chile peppers,stemmed, seeded and chopped
6 cups canned white or yellow hominy, drained
1/2 white onion, chopped
1/4 cup chopped fresh cilantro
2 limes, juiced


In a large pot, bring 1 gallon water to a boil. Place tripe in the pot, reduce heat, and simmer 2 hours. Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water. Continue to simmer tripe for 2 hours; drain.

Pour remaining 1 gallon water into the pot with tripe, and bring to a boil. Stir in garlic and 1 white onion. Season with salt, pepper, oregano, and red pepper. Reduce heat, and simmer 1 hour.

Preheat the broiler.

Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch. Remove from heat, slit lengthwise, and remove seeds. In a blender or food processor, blend the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat.

Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice. Serve with warm tortillas.

Yields 8 servings.

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