Menudo Rojo (Red Menudo)
- 3 gallons water, divided
- 2 1/2 pounds beef tripe, cut into 1-inch pieces
- 6 cloves garlic, 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
- 5 de arbol chile peppers *
- 6 japones chile peppers, seeds removed *
- 6 cups canned white or yellow hominy, drained
- 1/2 white onion, chopped
- 1/4 cup chopped fresh cilantro
- 2 limes, juiced
- Add all ingredients to list
Preparation time: 30 min Cook: 8 hours Ready in: 8 hours 30 min
- 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.
You may want to start this the day before. I know when my aunt cooks it she starts very early in the morning. It is usually ready by about 1 or 2 pm in the afternoon.
She usually has on the side, in little bowls, dried oregano, sliced radishes, chopped cilantro and onion and slices of lime. You add these to taste. The above picture shows mint but it is not in the recipe.
**The two above chili’s look similar but have a different flavor, so you may need to look them up. If you buy them dry, which is fine, you just need to skip the roasting part. (Roasting will fragrant your home).
I copied the recipe from: http://allrecipes.com/recipe/68837/menudo-rojo-red-menudo/?internalSource=similar_recipe_banner&referringId=15343&referringContentType=recipe&clickId=simslot_4
It was the closest to how I’ve seen my aunt make it. She makes it so well, I’ve never had to make it myself but once. How many times do I have to brag on this? This is delicious!
Kind of a deviation from what I normally do. I hope you like it!!
3 thoughts on “Medudo Rojo (Red Menudo)”
This looks sooooo good. We know what we’ll be having for dinner this week, lol.
LikeLiked by 2 people
It looks yummy, but by the time I adapted it to my sissy palate (barely enough chiis to make it pink and without the grits), I doubt it would be anywhere in the nabe of the same dish. It seems that you have already attracted a fan, however, so it was certainly worth sharing for your readers who can take the heat.
(Madelyn Griffith-Haynie – ADDandSoMuchMORE dot com)
ADD Coach Training Field founder; ADD Coaching co-founder
“It takes a village to educate a world!”
LikeLiked by 1 person