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

En original opskrift af Forkin

Tid i alt: 4 t. 30 min.
Portioner: 6
Sværhedsgrad: Svær
Pr. portion: 293 kcal

Allergenoplysninger: kan indeholde gluten. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

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

for broth

1 stk.white onion, halved
6 fedgarlic, peeled
2 stk.bay leaf
2 tsk.salt
4 kopwater

for chile sauce

8 stk.guajillo chile, stems and seeds removed
2 stk.ancho chile, stems and seeds removed
3 fedgarlic, peeled
1 tsk.oregano, dried mexican
0,5 tsk.cumin, ground
0,5 tsk.black peppercorns

for serving

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

Udstyr

fine-mesh sieve · blender · large pot · skillet

Fremgangsmåde

Trin for trin

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

Pr. portion

Næringsindhold

72%Score

Kalorier: 292,6kcal
Protein: 23,5g
Kulhydrat: 23,6g
Fedt: 6,1g
Kostfibre: 2,4g
Sukker: 2,6g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover menudo in an airtight container in the refrigerator.

Genopvarmning

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