Menudo Rojo is a delightful and healthy Soup. Learn how to make/prepare Red Menudo by following this comfortable recipe.
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• 3 Gallons water, separated
• 2-1/2 Pounds beef tripe, cut down into 1-inch pieces
• 6 Cloves garlic, fine chopped up
• 1 Large white onion, fine chopped up
• 1-1/2 tbsp Salt
• 1 tbsp Ground black pepper
• 1-1/2 tbsp Dried oregano
• 2 tbsp Ground reddish pepper
• 5 De Arbol chile black pepper
• 6 Japones chile peppers, seed absented
• 6 Cups canned white or yellowish hominy, drained
• 1/2 White onion, chopped up
• 1/4 Cup chopped up freshly cilantro
• 2 Limes, juiced
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| • | In a large pot, bring in 1 gallon water to a boil.
| | • | Place tripe in the pot, reduce heat, and simmer 2 hours.
| | • | Periodically skim off plump with a spoon. Drain water, reduce heat, and pour in a freshly gallon of water.
| | • | Continue to simmer tripe for 2 hours; drain.
| | • | Pour left over 1 gallon water into the pot with tripe, and bring in to a boil.
| | • | Stir in garlic and 1 white onion. Season with salt, pepper, oregano, and reddish pepper.
| | • | Reduce heat, and simmer 1 hour.
| | • | Preheat the broiler.
| | • | Arrange the de arbol chile black pepper on a baking sheet, and broil about 2 minutes, only until they start to scorch.
| | • | Remove from heat, slit lengthwise, and take aside seeds.
| | • | In a blender or food processor, blend the de arbol chile black pepper and japones chile black pepper until very fine chopped.
| | • | Mix into the pot, and carry on cooking 2 hrs all over low heat.
| | • | Mix the hominy into the pot. Continue cooking 1 hour. Serve with left over onion, cilantro, and lime juice.
| | • | Menudo Rojo is ready.
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