Main CourseSoupBrunch

Traditional Menudo Rojo

Name: Traditional Menudo Rojo
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6 حصص
Cuisine: mexican
Ingredients: 1,000 g beef tripe cleaned, cut into 1-inch pieces; 1 قطعة yellow onion halved; 6 فص garlic peeled; 2 قطعة bay leaf; 1 ملعقة كبيرة salt; 4 كوب water; 8 قطعة guajillo chili stems and seeds removed; 2 قطعة ancho chili stems and seeds removed; 4 فص garlic peeled; 1 ملعقة صغيرة cumin ground; 0.5 ملعقة صغيرة mexican oregano dried; 0.5 قطعة yellow onion finely diced; 0.25 كوب cilantro chopped; 2 قطعة lime cut into wedges; 0.5 ملعقة صغيرة crushed red pepper (اختياري)

This hearty Mexican soup features tender beef tripe simmered in a rich, red chili broth. It's traditionally enjoyed as a weekend breakfast or brunch, often considered a cure for hangovers.

وصفة أصلية من Forkin

الوقت الإجمالي: 4 س 30 د
عدد الحصص: 6
الصعوبة: متوسطة
لكل حصة: 215 kcal

تحضير المكوّنات

المكوّنات

1,000 gbeef tripe, cleaned, cut into 1-inch pieces

for broth

1 قطعةyellow onion, halved
6 فصgarlic, peeled
2 قطعةbay leaf
1 ملعقة كبيرةsalt
4 كوبwater

for chili sauce

8 قطعةguajillo chili, stems and seeds removed
2 قطعةancho chili, stems and seeds removed
4 فصgarlic, peeled
1 ملعقة صغيرةcumin, ground
0.5 ملعقة صغيرةmexican oregano, dried

for garnish

0.5 قطعةyellow onion, finely diced
0.25 كوبcilantro, chopped
2 قطعةlime, cut into wedges
0.5 ملعقة صغيرةcrushed red pepper(اختياري)

الأدوات

fine-mesh sieve · blender · large pot · small saucepan · knife

طريقة التحضير

خطوة بخطوة

1
Rinse the beef tripe thoroughly under cold running water, then cut it into 1-inch pieces.
حوالي 5 د
ملاحظة الطاهي: Rinsing well helps remove any impurities and strong odors from the tripe.
2
Place the cleaned tripe in a large pot with the broth onion, broth garlic, bay leaf, and broth salt.
3
Add enough water to cover the tripe by at least 2 inches.
4
Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 3 hours, or until the tripe is very tender.
حوالي 3 س
ملاحظة الطاهي: The tripe should be easily pierced with a fork.
5
While the tripe simmers, prepare the chili sauce. Place the guajillo chilis and ancho chilis in a small saucepan and cover with water.
حوالي 5 د
6
Bring the chilis to a boil, then remove from heat and let them soak for 15 minutes until softened.
حوالي 15 د
7
Drain the softened chilis and transfer them to a blender along with the sauce garlic, cumin, and Mexican oregano.
حوالي 2 د
8
Add enough fresh water to the blender to just cover the chilis. Blend until completely smooth.
حوالي 3 د
ملاحظة الطاهي: Add water gradually to achieve a thick, pourable consistency.
9
Once the tripe is tender, remove the broth onion, broth garlic, and bay leaves from the pot and discard them.
حوالي 2 د
10
Pour the blended chili sauce through a fine-mesh sieve directly into the pot with the tripe and broth, pressing firmly on the solids to extract all liquid.
حوالي 5 د
ملاحظة الطاهي: Straining the sauce ensures a smooth, lump-free menudo.
11
Stir the chili sauce into the tripe and broth. Bring the soup back to a gentle simmer and cook for another 30 minutes to allow the flavors to meld.
حوالي 30 د
ملاحظة الطاهي: Taste and adjust salt if needed after the sauce has cooked in.
12
Serve the menudo hot, garnished with diced onion, chopped cilantro, lime wedges, and a sprinkle of crushed red pepper if desired.

لكل حصة

القيم الغذائية

75%التقييم

السعرات الحرارية: 215.3kcal
البروتين: 21.7g
الكربوهيدرات: 11.2g
الدهون: 4g
الألياف: 2.8g
السكر: 2.8g

تقديرات محسوبة من كميات مكوّنات الوصفة. قد تختلف القيم باختلاف العلامات التجارية والبدائل.

حافظ على جودتها

الحفظ

Store leftover menudo in an airtight container in the refrigerator.

إعادة التسخين

Reheat menudo gently on the stovetop over medium-low heat until warmed through, stirring occasionally.