Traditional Menudo Rojo

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材料

作り方

手順

1. 1

   Rinse the beef tripe thoroughly under cold running water, then cut it into 1-inch pieces.

   約5 分

   調理のヒント： Rinsing well helps remove any impurities and strong odors from the tripe.

2. 2

   Place the cleaned tripe in a large pot with the broth onion, broth garlic, bay leaf, and broth salt.

3. 3

   Add enough water to cover the tripe by at least 2 inches.

4. 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.

   約3 時間

   調理のヒント： The tripe should be easily pierced with a fork.

5. 5

   While the tripe simmers, prepare the chili sauce. Place the guajillo chilis and ancho chilis in a small saucepan and cover with water.

   約5 分

6. 6

   Bring the chilis to a boil, then remove from heat and let them soak for 15 minutes until softened.

   約15 分

7. 7

   Drain the softened chilis and transfer them to a blender along with the sauce garlic, cumin, and Mexican oregano.

   約2 分

8. 8

   Add enough fresh water to the blender to just cover the chilis. Blend until completely smooth.

   約3 分

   調理のヒント： Add water gradually to achieve a thick, pourable consistency.

9. 9

   Once the tripe is tender, remove the broth onion, broth garlic, and bay leaves from the pot and discard them.

   約2 分

10. 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.

    約5 分

    調理のヒント： Straining the sauce ensures a smooth, lump-free menudo.

11. 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.

    約30 分

    調理のヒント： Taste and adjust salt if needed after the sauce has cooked in.

12. 12

    Serve the menudo hot, garnished with diced onion, chopped cilantro, lime wedges, and a sprinkle of crushed red pepper if desired.