Main CourseDinnerLunch

Mexican Menudo Rojo

Name: Mexican Menudo Rojo
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6 порции
Cuisine: mexican
Ingredients: 1000 g beef tripe cleaned, cut into 1-inch pieces; 1 бр. white onion halved; 6 скилидка garlic peeled; 2 бр. bay leaf; 2 ч.л. salt; 4 чаша water; 8 бр. guajillo chile stems and seeds removed; 2 бр. ancho chile stems and seeds removed; 3 скилидка garlic peeled; 1 ч.л. oregano dried mexican; 0,5 ч.л. cumin ground; 0,5 ч.л. black peppercorns; 0,5 бр. white onion finely diced; 0,25 чаша cilantro chopped; 2 бр. lime cut into wedges; 6 бр. tortilla warm

This traditional Mexican soup features tender beef tripe in a rich, savory red chile broth. It's often served as a comforting meal, especially on weekends or for special occasions. The long simmering time allows the flavors to meld beautifully.

Оригинална рецепта от Forkin

Общо време: 4 ч 30 мин
Порции: 6
Трудност: Трудна
На порция: 293 kcal

Информация за алергени: може да съдържа глутен. Ако имате алергия, винаги проверявайте опаковките на съставките.

Подготовка

Съставки

1000 gbeef tripe, cleaned, cut into 1-inch pieces

for broth

1 бр.white onion, halved
6 скилидкаgarlic, peeled
2 бр.bay leaf
2 ч.л.salt
4 чашаwater

for chile sauce

8 бр.guajillo chile, stems and seeds removed
2 бр.ancho chile, stems and seeds removed
3 скилидкаgarlic, peeled
1 ч.л.oregano, dried mexican
0,5 ч.л.cumin, ground
0,5 ч.л.black peppercorns

for serving

0,5 бр.white onion, finely diced
0,25 чашаcilantro, chopped
2 бр.lime, cut into wedges
6 бр.tortilla, warm

Оборудване

fine-mesh sieve · blender · large pot · skillet

Начин на приготвяне

Стъпка по стъпка

1
Place the beef tripe in a large pot and cover with water. Bring to a boil, then drain and rinse the tripe thoroughly.
Около 10 мин
Бележка на готвача: This step helps to remove impurities and strong odors from the tripe.
2
Return the rinsed tripe to the pot. Add the onion for broth, garlic for broth, bay leaf, salt for broth, and water for broth.
Около 5 мин
3
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 to 3 hours, or until the tripe is very tender.
Около 3 ч
Бележка на готвача: Check the tripe for tenderness after 2 hours; it should be easy to cut with a spoon.
4
While the tripe simmers, prepare the chile sauce. Toast the guajillo chiles and ancho chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant.
Около 5 мин
Бележка на готвача: Be careful not to burn the chiles, or they will become bitter.
5
Place the toasted chiles in a bowl and cover with hot water. Let them rehydrate for 20 minutes, then drain.
Около 20 мин
6
Blend the rehydrated chiles with the garlic for chile sauce, oregano, cumin, and black peppercorns until smooth. Add a small amount of the tripe cooking liquid if needed to help blend.
Около 5 мин
Бележка на готвача: Strain the chile sauce through a fine-mesh sieve to ensure a smooth texture, discarding any solids.
7
Once the tripe is tender, remove the onion for broth and bay leaves from the pot and discard them.
Около 2 мин
8
Pour the strained chile sauce into the pot with the tripe and cooking liquid. Stir well to combine.
Около 1 мин
9
Bring the menudo back to a simmer and cook for another 30-60 minutes, allowing the flavors to meld.
Около 1 ч
Бележка на готвача: Taste and adjust salt as needed during this final simmer.
10
Serve the menudo hot, garnished with white onion for serving, cilantro, and lime wedges. Offer warm tortillas on the side.

На порция

Хранителни стойности

72%Оценка

Калории: 292,6kcal
Белтъчини: 23,5g
Въглехидрати: 23,6g
Мазнини: 6,1g
Фибри: 2,4g
Захари: 2,6g

Приблизителни стойности според количествата на съставките в рецептата. Те могат да варират според марките и замените.

Съхранете го добре

Съхранение

Store leftover menudo in an airtight container in the refrigerator.

Претопляне

Reheat gently on the stovetop over low heat until warmed through, adding a splash of water or broth if needed.