Menudo Rojo
Sunday morning and I am craving a bowl of menudo rojo!
Servings 8 Servings
Ingredients
Ingredients
- 2 pounds honeycomb tripe
- 2 pounds beef scalded tripe
- 1 large white onion sliced in half
- 1 whole head of garlic
- 2 bay leaves
- Juice of 1 large lemon
- Water enough to cover tripe generously
- Salt to taste
You Will Also Need
- 8-10 dried chile California Guajillo or New Mexico pods, stems and seeds removed
- 2 cloves garlic
- 2 cups cooking water
- Salt to taste
- 1 tablespoon Mexican oregano
- 2 25 oz cans maiz pozolero drained (25 oz. each)
For Garnish
- Lemon wedges or lime
- 4 serrano peppers minced
- 1 white onion diced fine
- 1 bunch cilantro washed and chopped
- Mexican oregano to taste
- Crushed chile piquin or chile de arbol to taste
Instructions
Directions
- Place the chile guajillos in a pot of simmering water and cook for 10 minutes. Remove from heat and let sit for 10 minutes. Using a slotted spoon or tongs, add the chiles to the blender. Also add 2 cups of cooking water, garlic and salt to taste. Cover and blend on high until smooth. Strain chile sauce through a wire mesh strainer into a bowl, set aside.
- Slice the honeycomb and scalded tripe into bite size pieces. Place in colander and rinse well with cold water. Place in a large pot. Add 1/2 the onion, 1/2 the garlic, bay leaves and juice of 1 lemon. Cover generously with water and heat to medium. When it comes to a boil, add salt to taste and reduce to a simmer. Cook partially covered, skimming off the foam on top, for 1 hour.
- Add 1 tablespoon oregano, strained chile sauce and maiz pozolero. Stir well to combine. Bring back up to a boil, reduce to a simmer. Cook partially cover for 2 hours or until tripe cuts easily when you squeeze between your fingers and reaches an internal temperature of 160°F. Taste for salt. Garnish with your favorites. Serve with warm corn tortillas or toasted Mexican bolillo bread.
Notes
The wonderful thing about this recipe is that it can be frozen. I use quart size freezer bags to freeze individual servings. for later. Pata de res or de cerdo beef or pig's feet can also be added to the menudo recipe. Cook the feet for 40 minutes to 1-hour before adding the tripe.