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Mexican Menudo Rojo

Name: Mexican Menudo Rojo
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6 porcji
Cuisine: mexican
Ingredients: 1000 g beef tripe cleaned, cut into 1-inch pieces; 1 szt. white onion halved; 6 ząbek garlic peeled; 2 szt. bay leaf; 2 łyżeczka salt; 4 szklanka water; 8 szt. guajillo chile stems and seeds removed; 2 szt. ancho chile stems and seeds removed; 3 ząbek garlic peeled; 1 łyżeczka oregano dried mexican; 0,5 łyżeczka cumin ground; 0,5 łyżeczka black peppercorns; 0,5 szt. white onion finely diced; 0,25 szklanka cilantro chopped; 2 szt. lime cut into wedges; 6 szt. 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 4 godz. 30 min
Porcje: 6
Trudność: Trudny
Na porcję: 293 kcal

Informacja o alergenach: może zawierać gluten. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

1000 gbeef tripe, cleaned, cut into 1-inch pieces

for broth

1 szt.white onion, halved
6 ząbekgarlic, peeled
2 szt.bay leaf
2 łyżeczkasalt
4 szklankawater

for chile sauce

8 szt.guajillo chile, stems and seeds removed
2 szt.ancho chile, stems and seeds removed
3 ząbekgarlic, peeled
1 łyżeczkaoregano, dried mexican
0,5 łyżeczkacumin, ground
0,5 łyżeczkablack peppercorns

for serving

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

Sprzęt

fine-mesh sieve · blender · large pot · skillet

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

72%Ocena

Kalorie: 292,6kcal
Białko: 23,5g
Węglowodany: 23,6g
Tłuszcz: 6,1g
Błonnik: 2,4g
Cukry: 2,6g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover menudo in an airtight container in the refrigerator.

Odgrzewanie

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