Sunday morning and I am craving a bowl of menudo rojo!
Course Beef, Main Course
Prep Time 30minutes
Cook Time 3hours
Total Time 3hours30minutes
2poundsRumba® Meats beef honeycomb tripe
2poundsRumba®Meats® beef scalded tripe
1large white onionsliced in half
1whole head of garlic
Juice of 1 large lemon
Waterenough to cover tripe generously
Salt to taste
You Will Also Need
8-10dried chile CaliforniaGuajillo or New Mexico pods, stems and seeds removed
Salt to taste
225 ozcans maiz pozolerodrained (25 oz. each)
Lemon wedgesor lime
1white oniondiced fine
1bunchcilantrowashed and chopped
Mexican oreganoto taste
Crushed chile piquin or chile de arbolto taste
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.
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, beef feet can also be added to the menudo recipe.