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 porcji
Cuisine: mexican
Ingredients: 1000 g beef tripe cleaned, cut into 1-inch pieces; 1 szt. yellow onion halved; 6 ząbek garlic peeled; 2 szt. bay leaf; 1 łyżka salt; 4 szklanka water; 8 szt. guajillo chili stems and seeds removed; 2 szt. ancho chili stems and seeds removed; 4 ząbek garlic peeled; 1 łyżeczka cumin ground; 0,5 łyżeczka mexican oregano dried; 0,5 szt. yellow onion finely diced; 0,25 szklanka cilantro chopped; 2 szt. lime cut into wedges; 0,5 łyżeczka crushed red pepper (opcjonalnie)

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 4 godz. 30 min
Porcje: 6
Trudność: Średni
Na porcję: 215 kcal

Przygotowanie stanowiska

Składniki

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

for broth

1 szt.yellow onion, halved
6 ząbekgarlic, peeled
2 szt.bay leaf
1 łyżkasalt
4 szklankawater

for chili sauce

8 szt.guajillo chili, stems and seeds removed
2 szt.ancho chili, stems and seeds removed
4 ząbekgarlic, peeled
1 łyżeczkacumin, ground
0,5 łyżeczkamexican oregano, dried

for garnish

0,5 szt.yellow onion, finely diced
0,25 szklankacilantro, chopped
2 szt.lime, cut into wedges
0,5 łyżeczkacrushed red pepper(opcjonalnie)

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

75%Ocena

Kalorie: 215,3kcal
Białko: 21,7g
Węglowodany: 11,2g
Tłuszcz: 4g
Błonnik: 2,8g
Cukry: 2,8g

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

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Przechowywanie

Store leftover menudo in an airtight container in the refrigerator.

Odgrzewanie

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