Best 2 Menudo Rojo Red Menudo Recipes

Menudo rojo, also known as red menudo, is a traditional Mexican soup or stew made with beef stomach and hominy. It is a flavorful and hearty dish that is often served in large quantities for special occasions or gatherings. The key to a great menudo rojo lies in the careful preparation of the beef stomach and the selection of high-quality ingredients. This article will provide step-by-step instructions for creating an authentic and delicious menudo rojo that will impress your family and friends.

Here are our top 2 tried and tested recipes!

MENUDO ROJO (RED MENUDO)

Menudo Rojo (Red Menudo) image

Inexpensive to make, and fully authentic, this menudo will have your Latin lovers swooning! This recipe uses a combination of chiles to deliver its trademark red color, and packs a mildly spicy punch. And it is really quite easy to make - my husband absolutely devoured it the first time I made it.

Provided by GUSTAVO6

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 8h30m

Yield 8

Number Of Ingredients 14

Ingredients

3 gallons water, divided
2 ½ pounds beef tripe, cut into 1-inch pieces
6 cloves garlic, finely chopped
1 large white onion, finely chopped
1 ½ tablespoons salt
1 tablespoon ground black pepper
1 ½ tablespoons dried oregano
2 tablespoons ground red pepper
5 de arbol chile peppers
6 japones chile peppers, seeds removed
6 cups canned white or yellow hominy, drained
½ white onion, chopped
¼ cup chopped fresh cilantro
2 limes, juiced

Steps:

In a large pot, bring 1 gallon water to a boil. Place tripe in the pot, reduce heat, and simmer 2 hours. Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water. Continue to simmer tripe for 2 hours; drain.
Pour remaining 1 gallon water into the pot with tripe, and bring to a boil. Stir in garlic and 1 white onion. Season with salt, pepper, oregano, and red pepper. Reduce heat, and simmer 1 hour.
Preheat the broiler.
Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch. Remove from heat, slit lengthwise, and remove seeds. In a blender or food processor, blend the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat.
Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice.

Nutrition Facts : Calories 225.1 calories, Carbohydrate 31.8 g, Cholesterol 139.2 mg, Fat 5.3 g, Fiber 6 g, Protein 14.3 g, SaturatedFat 1.5 g, Sodium 1679.1 mg, Sugar 5.6 g

MENUDO ROJO (RED MENUDO)

Menudo Rojo (Red Menudo) image

This is the perfect red menudo. It takes a long time to cook so you may want to try this on a weekend if you work outside the home, but believe me, it so very good and actually quite simple to prepare. This is a meal in itself. This is fairly spicy, but you can adjust the heat level by reducing the amount of ground red pepper. Enjoy!

Provided by Happy Hippie

Categories Beef Organ Meats

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

3 gallons water, divided
2 1/2 lbs beef tripe, cut into 1-inch pieces
6 garlic cloves, finely chopped
1 large white onion, finely chopped
1 1/2 tablespoons salt
1 tablespoon ground black pepper
1 1/2 tablespoons dried oregano
2 tablespoons ground red pepper (cayenne)
5 chili peppers, de arbol
6 chili peppers, japones (seeds removed)
6 cups hominy, canned drained (yellow or white)
1/2 white onions, chopped and or 1/2 green onion, sliced
1/4 cup chopped fresh cilantro
lime wedges or lemon wedge
crushed red pepper flakes
dried oregano
corn tortillas (to accompany) or flour tortilla (to accompany)

Steps:

In a large pot, bring 1 gallon water to a boil.
Place tripe in the pot, reduce heat, and simmer 2 hours.
Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water.
Continue to simmer tripe for 2 hours; drain.
Pour remaining 1 gallon water into the pot with tripe, and bring to a boil.
Stir in garlic and 1 chopped white onion. Season with salt, pepper, oregano, and red pepper.
Reduce heat, and simmer 1 hour.
Preheat the broiler.
Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch.
Remove from heat, slit lengthwise, and remove seeds.
In a blender or food processor, blend the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat.
Mix the hominy into the pot and continue cooking 1 hour.
Serve with condiments as listed under ingredients.
Menudo is at it's best made a day ahead of time to allow the ingredients to "marry.".

Nutrition Facts : Calories 255.5, Fat 6.9, SaturatedFat 2.1, Cholesterol 172.3, Sodium 1755.5, Carbohydrate 27.9, Fiber 5.3, Sugar 6.8, Protein 20.8

Tips:

Use a variety of meats. This will give your menudo rojo a richer flavor. Beef, pork, and tripe are all classic choices, but you can also use lamb, goat, or venison.
Don't overcook the meat. The meat should be tender, but not tough. Overcooked meat will make your menudo rojo chewy.
Use a good quality broth. The broth is the base of your menudo rojo, so it's important to use a good one. You can use a store-bought chicken or beef broth, or you can make your own. If you're making your own, be sure to use fresh vegetables and herbs.
Add plenty of spices. Menudo rojo is a spicy dish, so don't be afraid to add plenty of spices. Chili powder, cumin, oregano, and garlic are all classic choices. You can also add other spices to taste, such as cayenne pepper, paprika, or chipotle powder.
Simmer the menudo rojo for a long time. The longer you simmer the menudo rojo, the more flavorful it will be. Simmer it for at least 2 hours, or longer if you have time.
Serve the menudo rojo with your favorite toppings. Menudo rojo is traditionally served with tortillas, salsa, and sour cream. You can also add other toppings, such as guacamole, pico de gallo, or shredded cheese.

Conclusion:

Menudo rojo is a delicious and hearty Mexican soup that is perfect for a cold day. It's also a great way to use up leftover meat. With a little planning and effort, you can easily make a delicious pot of menudo rojo at home. So next time you're looking for a warm and comforting meal, give menudo rojo a try. You won't be disappointed!