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 annosta
Cuisine: mexican
Ingredients: 1 000 g beef tripe cleaned, cut into 1-inch pieces; 1 kpl white onion halved; 6 kynsi garlic peeled; 2 kpl bay leaf; 2 tl salt; 4 kuppi water; 8 kpl guajillo chile stems and seeds removed; 2 kpl ancho chile stems and seeds removed; 3 kynsi garlic peeled; 1 tl oregano dried mexican; 0,5 tl cumin ground; 0,5 tl black peppercorns; 0,5 kpl white onion finely diced; 0,25 kuppi cilantro chopped; 2 kpl lime cut into wedges; 6 kpl 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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 4 t 30 min
Annoksia: 6
Vaikeustaso: Vaikea
Annosta kohti: 293 kcal

Allergeenitiedot: saattaa sisältää seuraavia: gluteeni. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

1 000 gbeef tripe, cleaned, cut into 1-inch pieces

for broth

1 kplwhite onion, halved
6 kynsigarlic, peeled
2 kplbay leaf
2 tlsalt
4 kuppiwater

for chile sauce

8 kplguajillo chile, stems and seeds removed
2 kplancho chile, stems and seeds removed
3 kynsigarlic, peeled
1 tloregano, dried mexican
0,5 tlcumin, ground
0,5 tlblack peppercorns

for serving

0,5 kplwhite onion, finely diced
0,25 kuppicilantro, chopped
2 kpllime, cut into wedges
6 kpltortilla, warm

Välineet

fine-mesh sieve · blender · large pot · skillet

Valmistusohje

Vaihe vaiheelta

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

Annosta kohti

Ravintoarvot

72%Pisteet

Kalorit: 292,6kcal
Proteiini: 23,5g
Hiilihydraatit: 23,6g
Rasva: 6,1g
Kuitu: 2,4g
Sokeri: 2,6g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store leftover menudo in an airtight container in the refrigerator.

Uudelleenlämmitys

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