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 porties
Cuisine: mexican
Ingredients: 1.000 g beef tripe cleaned, cut into 1-inch pieces; 1 st white onion halved; 6 teentje garlic peeled; 2 st bay leaf; 2 tl salt; 4 kopje water; 8 st guajillo chile stems and seeds removed; 2 st ancho chile stems and seeds removed; 3 teentje garlic peeled; 1 tl oregano dried mexican; 0,5 tl cumin ground; 0,5 tl black peppercorns; 0,5 st white onion finely diced; 0,25 kopje cilantro chopped; 2 st lime cut into wedges; 6 st 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.

Een origineel recept van Forkin

Totale tijd: 4 uur 30 min
Porties: 6
Moeilijkheid: Moeilijk
Per portie: 293 kcal

Allergeneninformatie: kan gluten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

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

for broth

1 stwhite onion, halved
6 teentjegarlic, peeled
2 stbay leaf
2 tlsalt
4 kopjewater

for chile sauce

8 stguajillo chile, stems and seeds removed
2 stancho chile, stems and seeds removed
3 teentjegarlic, peeled
1 tloregano, dried mexican
0,5 tlcumin, ground
0,5 tlblack peppercorns

for serving

0,5 stwhite onion, finely diced
0,25 kopjecilantro, chopped
2 stlime, cut into wedges
6 sttortilla, warm

Keukengerei

fine-mesh sieve · blender · large pot · skillet

De bereidingswijze

Stap voor stap

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

Voedingswaarden

72%Score

Calorieën: 292,6kcal
Eiwit: 23,5g
Koolhydraten: 23,6g
Vet: 6,1g
Vezels: 2,4g
Suiker: 2,6g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover menudo in an airtight container in the refrigerator.

Opwarmen

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