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 portioner
Cuisine: mexican
Ingredients: 1.000 g beef tripe cleaned, cut into 1-inch pieces; 1 stk. yellow onion halved; 6 fed garlic peeled; 2 stk. bay leaf; 1 spsk. salt; 4 kop water; 8 stk. guajillo chili stems and seeds removed; 2 stk. ancho chili stems and seeds removed; 4 fed garlic peeled; 1 tsk. cumin ground; 0,5 tsk. mexican oregano dried; 0,5 stk. yellow onion finely diced; 0,25 kop cilantro chopped; 2 stk. lime cut into wedges; 0,5 tsk. crushed red pepper (valgfrit)

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.

En original opskrift af Forkin

Tid i alt: 4 t. 30 min.
Portioner: 6
Sværhedsgrad: Mellem
Pr. portion: 215 kcal

Klargøring

Ingredienser

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

for broth

1 stk.yellow onion, halved
6 fedgarlic, peeled
2 stk.bay leaf
1 spsk.salt
4 kopwater

for chili sauce

8 stk.guajillo chili, stems and seeds removed
2 stk.ancho chili, stems and seeds removed
4 fedgarlic, peeled
1 tsk.cumin, ground
0,5 tsk.mexican oregano, dried

for garnish

0,5 stk.yellow onion, finely diced
0,25 kopcilantro, chopped
2 stk.lime, cut into wedges
0,5 tsk.crushed red pepper(valgfrit)

Udstyr

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

Fremgangsmåde

Trin for trin

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

Pr. portion

Næringsindhold

75%Score

Kalorier: 215,3kcal
Protein: 21,7g
Kulhydrat: 11,2g
Fedt: 4g
Kostfibre: 2,8g
Sukker: 2,8g

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