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 racions
Cuisine: mexican
Ingredients: 1.000 g beef tripe cleaned, cut into 1-inch pieces; 1 u white onion halved; 6 gra garlic peeled; 2 u bay leaf; 2 ct salt; 4 tassa water; 8 u guajillo chile stems and seeds removed; 2 u ancho chile stems and seeds removed; 3 gra garlic peeled; 1 ct oregano dried mexican; 0,5 ct cumin ground; 0,5 ct black peppercorns; 0,5 u white onion finely diced; 0,25 tassa cilantro chopped; 2 u lime cut into wedges; 6 u 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.

Una recepta original de Forkin

Temps total: 4 h 30 min
Racions: 6
Dificultat: Difícil
Per ració: 293 kcal

Informació sobre al·lèrgens: pot contenir gluten. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

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

for broth

1 uwhite onion, halved
6 gragarlic, peeled
2 ubay leaf
2 ctsalt
4 tassawater

for chile sauce

8 uguajillo chile, stems and seeds removed
2 uancho chile, stems and seeds removed
3 gragarlic, peeled
1 ctoregano, dried mexican
0,5 ctcumin, ground
0,5 ctblack peppercorns

for serving

0,5 uwhite onion, finely diced
0,25 tassacilantro, chopped
2 ulime, cut into wedges
6 utortilla, warm

Estris

fine-mesh sieve · blender · large pot · skillet

Elaboració

Pas a pas

1
Place the beef tripe in a large pot and cover with water. Bring to a boil, then drain and rinse the tripe thoroughly.
Uns 10 min
Nota de cuina: 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.
Uns 5 min
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.
Uns 3 h
Nota de cuina: 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.
Uns 5 min
Nota de cuina: 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.
Uns 20 min
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.
Uns 5 min
Nota de cuina: 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.
Uns 2 min
8
Pour the strained chile sauce into the pot with the tripe and cooking liquid. Stir well to combine.
Uns 1 min
9
Bring the menudo back to a simmer and cook for another 30-60 minutes, allowing the flavors to meld.
Uns 1 h
Nota de cuina: 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.

Per ració

Nutrició

72%Puntuació

Calories: 292,6kcal
Proteïnes: 23,5g
Hidrats de carboni: 23,6g
Greixos: 6,1g
Fibra: 2,4g
Sucre: 2,6g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover menudo in an airtight container in the refrigerator.

Com reescalfar-ho

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