Search recipes

Menudo Rojo

Menudo Rojo

A traditional Mexican dish, menudo rojo is a spicy soup made with beef tripe and hominy. The dish's roots are firmly planted in peasant food heritage and poverty: Peasants would prepare the choice cuts for hacienda owners and were lucky to get the leftover offal. Inventive cooks created this soup that made good use of one of the major leftovers: the stomach. 


Ingredients
For the Menudo
8
pounds
honeycomb tripe, rinsed well
5
pounds
beef tripe, rinsed well
2
pounds
pig feet, quartered
2
large yellow onions, diced
3
small heads of garlic, unpeeled
3
large garlic cloves, peeled
16
whole black peppercorns
5
tablespoons
kosher salt
5
teaspoons
dried mexican oregano
2
dried bay leaves
15
quarts
water
2
cups
chicken stock
2
cans
white hominy, drained
3
tablespoons
ground cumin
For the Red Sauce
4
dried Hatch (hot) chiles
6
dried guajillo chiles
1
large yellow onion, halved
3
cloves
garlic, peeled
1
tablespoon
cumin
To Serve
*
dried oregano, red chile powder flakes, chopped onion, chopped cilantro, lemon wedges, corn tortillas
Directions
To clean and soak the tripe: Whether you're buying honeycomb tripe or another type of beef tripe, you want to take the time to trim away the fat. After you trim the fat, cut the tripe into one-inch pieces. Place the tripe and feet in a large stock pot of water to soak for at least three hours, changing the water out at each one hour mark.
To make the red chile: Remove the stems and seeds from the chiles and toast in a heavy dry skillet for a minute or until fragrant. Place in a medium pot and pour enough water to cover, and allow to simmer at a low heat. Add the halved onion and cloves of peeled garlic. Allow to simmer for a good half hour. Remove the soaking chiles, onion, and garlic from the water and place in a blender along with the cumin. Ladle about a cup of the simmering water from the pot into the blender, and puree until very smooth. Add additional broth if necessary. Push chile sauce through a fine sieve into a medium-sized bowl to remove seeds and any skin. Discard solids. Reserve chile sauce in the refrigerator until it is time to add to the menudo broth.
To make the menudo: Place the tripe, pig’s feet, onion, garlic, peppercorns, salt, oregano, and water in a large stockpot or soup pot. Bring to a boil and reduce to a simmer. Allow to simmer uncovered for about 2 hours, or until the tripe and feet are tender but not too soft. Add the hominy and pour chile puree and chicken stock into the simmering pot and stir. Allow to cook for about 3 hours (or more) on a low simmer. Season with additional salt to taste.
To serve the menudo: Serve in large bowls, with dried oregano, cut-up lime wedges, diced onions, chopped cilantro, red pepper chile flakes, and warm tortillas smothered with butter at the table for each guest to customize their own bowl.

The base number of servings for this recipe is 15
OK

Write a Review