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人分
Cuisine: mexican
Ingredients: 1,000 g beef tripe cleaned, cut into 1-inch pieces; 1 個 white onion halved; 6 片 garlic peeled; 2 個 bay leaf; 2 小さじ salt; 4 カップ water; 8 個 guajillo chile stems and seeds removed; 2 個 ancho chile stems and seeds removed; 3 片 garlic peeled; 1 小さじ oregano dried mexican; 0.5 小さじ cumin ground; 0.5 小さじ black peppercorns; 0.5 個 white onion finely diced; 0.25 カップ cilantro chopped; 2 個 lime cut into wedges; 6 個 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.

Forkinによるオリジナルレシピ

合計時間: 4 時間 30 分
人数: 6
難易度: 難しい
1人分: 293 kcal

アレルゲン情報： グルテンを含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

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

for broth

1 個white onion, halved
6 片garlic, peeled
2 個bay leaf
2 小さじsalt
4 カップwater

for chile sauce

8 個guajillo chile, stems and seeds removed
2 個ancho chile, stems and seeds removed
3 片garlic, peeled
1 小さじoregano, dried mexican
0.5 小さじcumin, ground
0.5 小さじblack peppercorns

for serving

0.5 個white onion, finely diced
0.25 カップcilantro, chopped
2 個lime, cut into wedges
6 個tortilla, warm

調理器具

fine-mesh sieve · blender · large pot · skillet

作り方

手順

1
Place the beef tripe in a large pot and cover with water. Bring to a boil, then drain and rinse the tripe thoroughly.
約10 分
調理のヒント： 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.
約5 分
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.
約3 時間
調理のヒント： 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.
約5 分
調理のヒント： 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.
約20 分
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.
約5 分
調理のヒント： 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.
約2 分
8
Pour the strained chile sauce into the pot with the tripe and cooking liquid. Stir well to combine.
約1 分
9
Bring the menudo back to a simmer and cook for another 30-60 minutes, allowing the flavors to meld.
約1 時間
調理のヒント： 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.

1人分

栄養情報

72%スコア

カロリー: 292.6kcal
たんぱく質: 23.5g
炭水化物: 23.6g
脂質: 6.1g
食物繊維: 2.4g
糖類: 2.6g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover menudo in an airtight container in the refrigerator.

温め直し

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