Name: Menudo Rojo (Red Menudo) recipe
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

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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

Nutrition Info

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 servingSize: - sodium: 1679.1 mg sugar: 5.6 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

8 servings

Recipe Note

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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