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 racions
Cuisine: mexican
Ingredients: 1.000 g beef tripe cleaned, cut into 1-inch pieces; 1 u yellow onion halved; 6 gra garlic peeled; 2 u bay leaf; 1 cs salt; 4 tassa water; 8 u guajillo chili stems and seeds removed; 2 u ancho chili stems and seeds removed; 4 gra garlic peeled; 1 ct cumin ground; 0,5 ct mexican oregano dried; 0,5 u yellow onion finely diced; 0,25 tassa cilantro chopped; 2 u lime cut into wedges; 0,5 ct crushed red pepper (opcional)

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.

Una recepta original de Forkin

Temps total: 4 h 30 min
Racions: 6
Dificultat: Mitjana
Per ració: 215 kcal

Preparació prèvia

Llista d’ingredients

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

for broth

1 uyellow onion, halved
6 gragarlic, peeled
2 ubay leaf
1 cssalt
4 tassawater

for chili sauce

8 uguajillo chili, stems and seeds removed
2 uancho chili, stems and seeds removed
4 gragarlic, peeled
1 ctcumin, ground
0,5 ctmexican oregano, dried

for garnish

0,5 uyellow onion, finely diced
0,25 tassacilantro, chopped
2 ulime, cut into wedges
0,5 ctcrushed red pepper(opcional)

Estris

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

Elaboració

Pas a pas

1
Rinse the beef tripe thoroughly under cold running water, then cut it into 1-inch pieces.
Uns 5 min
Nota de cuina: 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.
Uns 3 h
Nota de cuina: 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.
Uns 5 min
6
Bring the chilis to a boil, then remove from heat and let them soak for 15 minutes until softened.
Uns 15 min
7
Drain the softened chilis and transfer them to a blender along with the sauce garlic, cumin, and Mexican oregano.
Uns 2 min
8
Add enough fresh water to the blender to just cover the chilis. Blend until completely smooth.
Uns 3 min
Nota de cuina: 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.
Uns 2 min
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.
Uns 5 min
Nota de cuina: 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.
Uns 30 min
Nota de cuina: 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.

Per ració

Nutrició

75%Puntuació

Calories: 215,3kcal
Proteïnes: 21,7g
Hidrats de carboni: 11,2g
Greixos: 4g
Fibra: 2,8g
Sucre: 2,8g

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