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

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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