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 porties
Cuisine: mexican
Ingredients: 1.000 g beef tripe cleaned, cut into 1-inch pieces; 1 st yellow onion halved; 6 teentje garlic peeled; 2 st bay leaf; 1 el salt; 4 kopje water; 8 st guajillo chili stems and seeds removed; 2 st ancho chili stems and seeds removed; 4 teentje garlic peeled; 1 tl cumin ground; 0,5 tl mexican oregano dried; 0,5 st yellow onion finely diced; 0,25 kopje cilantro chopped; 2 st lime cut into wedges; 0,5 tl crushed red pepper (optioneel)

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.

Een origineel recept van Forkin

Totale tijd: 4 uur 30 min
Porties: 6
Moeilijkheid: Gemiddeld
Per portie: 215 kcal

Mise-en-place

Ingrediënten

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

for broth

1 styellow onion, halved
6 teentjegarlic, peeled
2 stbay leaf
1 elsalt
4 kopjewater

for chili sauce

8 stguajillo chili, stems and seeds removed
2 stancho chili, stems and seeds removed
4 teentjegarlic, peeled
1 tlcumin, ground
0,5 tlmexican oregano, dried

for garnish

0,5 styellow onion, finely diced
0,25 kopjecilantro, chopped
2 stlime, cut into wedges
0,5 tlcrushed red pepper(optioneel)

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

75%Score

Calorieën: 215,3kcal
Eiwit: 21,7g
Koolhydraten: 11,2g
Vet: 4g
Vezels: 2,8g
Suiker: 2,8g

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