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 annosta
Cuisine: mexican
Ingredients: 1 000 g beef tripe cleaned, cut into 1-inch pieces; 1 kpl yellow onion halved; 6 kynsi garlic peeled; 2 kpl bay leaf; 1 rkl salt; 4 kuppi water; 8 kpl guajillo chili stems and seeds removed; 2 kpl ancho chili stems and seeds removed; 4 kynsi garlic peeled; 1 tl cumin ground; 0,5 tl mexican oregano dried; 0,5 kpl yellow onion finely diced; 0,25 kuppi cilantro chopped; 2 kpl lime cut into wedges; 0,5 tl crushed red pepper (valinnainen)

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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 4 t 30 min
Annoksia: 6
Vaikeustaso: Keskitaso
Annosta kohti: 215 kcal

Esivalmistelut

Ainesosat

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

for broth

1 kplyellow onion, halved
6 kynsigarlic, peeled
2 kplbay leaf
1 rklsalt
4 kuppiwater

for chili sauce

8 kplguajillo chili, stems and seeds removed
2 kplancho chili, stems and seeds removed
4 kynsigarlic, peeled
1 tlcumin, ground
0,5 tlmexican oregano, dried

for garnish

0,5 kplyellow onion, finely diced
0,25 kuppicilantro, chopped
2 kpllime, cut into wedges
0,5 tlcrushed red pepper(valinnainen)

Välineet

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

Valmistusohje

Vaihe vaiheelta

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

Annosta kohti

Ravintoarvot

75%Pisteet

Kalorit: 215,3kcal
Proteiini: 21,7g
Hiilihydraatit: 11,2g
Rasva: 4g
Kuitu: 2,8g
Sokeri: 2,8g

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