Menudo Rojo (Red Menudo)

Menudo Rojo (Red Menudo)

34 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    8 h
  • Ready In

    8 h 30 m
GUSTAVO6
Recipe by  GUSTAVO6

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. 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.
  2. 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.
  3. Preheat the broiler.
  4. 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.
  5. Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice.

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Reviews (34)

Rate This Recipe
leapinlizard
500

leapinlizard

I have made menudo for many years and, after reading the comments, have some 'hints' to offer. Yes, the tripe smells awful when cooking and one thing that helps a lot is adding 6-8 cloves of garlic and a lemon (cut in half and the juice squeezed in) in step one. The garlic cooks and doesn't add a strong garlic flavor. In step two, I would add broth in place of water and some cubed, sauted pork. This adds the hearty flavor that is missing when only tripe and water are used. I also use pureed New Mexico red chili, adjust to your taste. I hope you enjoy my tried and true 'hints'.

MAJORGSP
342

MAJORGSP

This is an excellent Menudo recipe. I added two pork feet and some bone marrow in step no. 2, making a richer broth. Also, I bought whole tripe and washed it first in several exchanges of cold water, then rubbed in the juice of two whole limes and about two teaspoons of Kosher salt, washed it again and sliced. I did this only because this is how I learned to prepare the tripe.

Brook S
215

Brook S

this is a delicious recipe, no question. however, there is no reason at all why it should take 8 hours. once i knew the tripe was clean and tender (about 2 hours preparation), the soup was done in another two hours. the chiles used in this recipe are produce a spicy flavor, and i used one less arbol.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 225 cal
  • 11%
  • Fat
  • 5.3 g
  • 8%
  • Carbs
  • 31.8 g
  • 10%
  • Protein
  • 14.3 g
  • 29%
  • Cholesterol
  • 139 mg
  • 46%
  • Sodium
  • 1679 mg
  • 67%

Based on a 2,000 calorie diet

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