Menudo Rojo (Red Menudo) (2024)

Ingredients

Soup:

• 2 ½ 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 ½ tablespoons dried oregano

• 1 ½ tablespoons salt

• 1 tablespoon ground black pepper

• 5 de árbolchile peppers

• 6 japones chile peppers, seeds removed

• 6 cups canned white or yellow hominy, drained

Garnishes:

• ¼ cup chopped fresh cilantro

• ½ medium white onion, chopped

• 8 wedges lime

1. Gather all ingredients.

   

2. Make the soup: Bring a large pot of water to a boil. Add tripe, reduce the heat, and simmer, periodically skimming off fat, for 2 hours; drain. Fill the pot with fresh water, and simmer tripe for 2 more hours; drain again.

   

3. Pour 1 gallon water over tripe in the pot; bring to a boil. Stir in onion, garlic, red pepper, oregano, salt, and black pepper. Reduce the heat and simmer for 1 hour.

   

4. Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange árbol chiles on a baking sheet. Broil chiles in the preheated oven just until they begin to scorch, about 2 minutes.

   

5. Remove from the oven, slit lengthwise, and remove seeds.

   

6. Place árbol chiles into a blender or food processor with japones chiles; blend until minced.

   

7. Stir chile mixture into the pot and continue cooking over low heat for 2 hours.

   

8. Mix hominy into the pot and cook for 1 hour. Serve soup with cilantro, onion, and lime wedges.

   

Nutrition Facts (per serving)