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. 

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    Ingredients
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    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
    Step 1
    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.
    Step 2
    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.
    Step 3
    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.
    Step 4
    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.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    15
    0
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    480 mins
    Prep Time: 
    180 mins
    Cook Time: 
    300 mins
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    The base number of servings for this recipe is 15
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