Menudo Rojo (Red Menudo) Recipe

Original Recipe Yield: 8 servings

Ingredients

Soup:

• 2 pounds beef tripe, cut into 1-inch pieces
• 1 gallon water
• 1 large white onion, finely chopped
• 6 cloves garlic, finely chopped
• 2 tablespoons ground red pepper
• 1 tablespoons dried oregano
• 1 tablespoons salt
• 1 tablespoon ground black pepper
• 5 de rbol chile peppers
• 6 japones chile peppers, seeds removed
• 6 cups canned white or yellow hominy, drained

Garnishes:

• cup chopped fresh cilantro
• medium white onion, chopped
• 8 wedges lime

Directions

Step 1: Gather all the ingredients needed for the recipe.

Step 2: In a large pot, bring the water to a boil. Add the tripe pieces, reduce the heat, and let it simmer for about 2 hours. Skim off any excess fat during this time. Drain the tripe.

Step 3: Fill the pot with fresh water and bring it back to a boil. Simmer the tripe for another 2 hours, skimming off fat as needed. Drain once more.

Step 4: Pour 1 gallon of water over the tripe in the pot, and bring it to a boil. Stir in the chopped onion, garlic, ground red pepper, oregano, salt, and black pepper. Reduce the heat and simmer for 1 hour.

Step 5: While the soup is simmering, set your oven rack about 6 inches from the heat source and preheat the broiler. Place the de rbol chiles on a baking sheet and broil for about 2 minutes, just until they begin to scorch.

Step 6: Remove the chiles from the oven, slice them lengthwise, and remove the seeds. Place the rbol chiles into a blender or food processor along with the japones chiles. Blend until minced.

Step 7: Stir the blended chile mixture into the pot. Continue cooking the soup over low heat for 2 more hours.

Step 8: Add the hominy into the soup and cook for an additional hour.

Step 9: Serve the soup hot, garnished with fresh cilantro, chopped onion, and lime wedges on the side.

Nutrition Facts (per serving)