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Menudo Rojo is a traditional Mexican soup made with beef tripe and hominy, flavored with a robust red chile base. This hearty dish is a beloved comfort food and is often served during family gatherings or as a hangover remedy. Here’s an overview of the dish and a basic recipe:
What is Menudo Rojo?
- Main Ingredients: Beef tripe, hominy, dried red chiles, garlic, onion, and seasonings.
- Flavor Profile: Spicy, earthy, and savory, with a slightly chewy texture from the tripe.
- Cultural Significance: Often served on special occasions, particularly during the holidays. In many regions, it’s a tradition to prepare menudo on Sundays.
Menudo Rojo Recipe
Ingredients:
- 2 lbs beef tripe (cleaned and cut into bite-sized pieces)
- 1 lb beef feet or shank (optional, for richer broth)
- 1 large can (25 oz) of hominy, drained and rinsed
- 6 dried guajillo chiles
- 3 dried ancho chiles
- 1 medium white onion (halved)
- 4 garlic cloves
- 2 bay leaves
- 1 tbsp oregano (Mexican oregano preferred)
- 1 tsp ground cumin
- Salt to taste
- Water (about 12 cups)
Toppings (optional):
- Chopped onion
- Fresh cilantro
- Lime wedges
- Crushed red pepper or chili powder
- Warm tortillas or bolillos for serving
Instructions:
- Prepare the Tripe and Beef Feet:
- Thoroughly clean the tripe under cold water. Blanch it by boiling it in water for 5 minutes, then discard the water.
- In a large pot, combine tripe, beef feet (if using), half an onion, bay leaves, and a pinch of salt. Cover with water and simmer for about 2-3 hours until the tripe is tender.
- Prepare the Chile Sauce:
- Remove seeds and stems from the guajillo and ancho chiles. Toast them lightly in a dry pan until aromatic.
- Soak the chiles in hot water for 10-15 minutes until soft.
- Blend the softened chiles with garlic, remaining onion half, cumin, and a cup of the soaking water until smooth. Strain the sauce to remove solids.
- Combine and Simmer:
- Once the tripe is tender, add the chile sauce, hominy, and oregano to the pot. Stir well and adjust salt to taste.
- Simmer for another 30-45 minutes to allow flavors to meld.
- Serve:
- Ladle the menudo into bowls and top with chopped onion, cilantro, and a squeeze of lime. Serve with warm tortillas or bread.
Tips for Success:
- Cleaning Tripe: Properly cleaning the tripe is crucial to avoid any unwanted odors. Rinse it multiple times and remove any excess fat.
- Adjusting Spice Levels: Add more guajillo chiles for a spicier broth or include a couple of árbol chiles for extra heat.
- Resting Time: Menudo tastes even better the next day, as the flavors deepen over time.
Enjoy this delicious and traditional Mexican dish! 🌶️
