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

En original oppskrift av Forkin

Total tid: 4 t 30 min
Porsjoner: 6
Vanskelighetsgrad: Vanskelig
Per porsjon: 293 kcal

Allergeninformasjon: kan inneholde gluten. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

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

for broth

1 stk.white onion, halved
6 feddgarlic, peeled
2 stk.bay leaf
2 tssalt
4 koppwater

for chile sauce

8 stk.guajillo chile, stems and seeds removed
2 stk.ancho chile, stems and seeds removed
3 feddgarlic, peeled
1 tsoregano, dried mexican
0,5 tscumin, ground
0,5 tsblack peppercorns

for serving

0,5 stk.white onion, finely diced
0,25 koppcilantro, chopped
2 stk.lime, cut into wedges
6 stk.tortilla, warm

Utstyr

fine-mesh sieve · blender · large pot · skillet

Fremgangsmåte

Trinn for trinn

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

Per porsjon

Næringsinnhold

72%Poengsum

Kalorier: 292,6kcal
Protein: 23,5g
Karbohydrater: 23,6g
Fett: 6,1g
Fiber: 2,4g
Sukker: 2,6g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftover menudo in an airtight container in the refrigerator.

Oppvarming

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