Menudo Rojo Tripe Soup Recipes

MENUDO ROJO (RED MENUDO)

Steps:

• 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.

MENUDO ROJO (TRIPE SOUP)

Steps:

• Preparation:
• Thoroughly wash and cut tripe into 1-inch pieces.
• Finely chop the onions and garlic.
• In a large pot, bring a gallon of water to a boil.
• Place tripe in pot, reduce heat and simmer 2 hours.
• Drain away the water.
• Add a fresh gallon of water to the pot.
• Bring back to a boil.
• Lower the heat and simmer tripe for 2 hours.
• Drain again.
• Pour in a fresh gallon of water.
• Bring the pot back to a boil.
• Add garlic, onions, season with salt, pepper, oregano, and red cayenne pepper.
• Reduce heat, and simmer 1 hour.
• Roast Peppers
• Roast your peppers to get a higher level of flavor. Char them a little bit for a smokey flavor.
• Preheat the broiler.
• Place de jarbol and japones peppers on baking sheet.
• Broil around 2 minutes, until they begin to char.
• Remove the peppers from heat.
• Let them cool for a few minutes.
• Remove seeds and blend until they are very smooth.
• Add the peppers to the pot.
• Cook for 2 hours over low heat.
• Add the hominy to the pot.
• Cook for one last hour.
• Spoon into a bowl and serve with hot tortillas.
• Garnish with the chopped onions, cilantro, oregano and lime wedges.

MEXICAN TRIPE SOUP (MENUDO) RECIPE

Steps:

• Gather the ingredients.
• In a large Dutch oven, place tripe, knuckle, water, onions, garlic , salt, coriander , oregano , crushed red pepper, and black pepper.
• Bring to a boil. Reduce heat and simmer, covered, for 3 hours, or until tripe has a clear, jelly-like appearance and veal is very tender.
• Remove veal knuckle from pot. When cool enough to handle, remove meat from bones, discard bones, and chop meat.
• Return chopped meat to soup, along with hominy.
• Bring to a boil, reduce heat, and simmer, covered, for 20 minutes longer.
• Portion into heated bowls and serve with pequin chiles or crushed red pepper to taste. Garnish with lime wedges.