Menudo is the Spanish name for the soup made with tripe, hominy, and a red chile broth.
The tripe is simmered until tender, while hominy adds a chewy corn texture. Red menudo is seasoned with dried chiles, garlic, and herbs; regional versions may be lighter or use different chile combinations.
Menudo is traditionally associated with weekend meals and special occasions in Mexico and Mexican-American communities. It is also widely known as a dish served after celebrations, although serving customs vary by family and region.
Menudo is often confused with pozole because both can contain hominy and chile broth. The key distinction is the meat: menudo is defined by tripe, while pozole is typically made with pork or chicken.