Menudo Rojo (Red Menudo)
Description
Learn how to make menudo with tripe, two kinds of chile peppers, and canned hominy. This vibrantly colored soup is mildly spicy and quite easy to prepare.
Ingredients
•
2 1/2 pounds beef tripe, cut into 1-inch pieces
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1 gallon water
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1 large white onion, finely chopped
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6 cloves garlic, finely chopped
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2 tablespoons ground red pepper
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1 1/2 tablespoons dried oregano
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1 1/2 tablespoons salt
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1 tablespoon ground black pepper
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5 de árbol chile peppers
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6 japones chile peppers, seeds removed
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6 cups canned white or yellow hominy, drained
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1/4 cup chopped fresh cilantro
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1/2 medium white onion, chopped
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8 wedges lime
Directions
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.