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 porții
Cuisine: mexican
Ingredients: 1.000 g beef tripe cleaned, cut into 1-inch pieces; 1 buc. yellow onion halved; 6 cățel garlic peeled; 2 buc. bay leaf; 1 lingură salt; 4 cană water; 8 buc. guajillo chili stems and seeds removed; 2 buc. ancho chili stems and seeds removed; 4 cățel garlic peeled; 1 linguriță cumin ground; 0,5 linguriță mexican oregano dried; 0,5 buc. yellow onion finely diced; 0,25 cană cilantro chopped; 2 buc. lime cut into wedges; 0,5 linguriță crushed red pepper (opțional)

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.

O rețetă originală de Forkin

Durată totală: 4 ore 30 min.
Porții: 6
Dificultate: Medie
Per porție: 215 kcal

Pregătirea ingredientelor

Ingrediente

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

for broth

1 buc.yellow onion, halved
6 cățelgarlic, peeled
2 buc.bay leaf
1 lingurăsalt
4 canăwater

for chili sauce

8 buc.guajillo chili, stems and seeds removed
2 buc.ancho chili, stems and seeds removed
4 cățelgarlic, peeled
1 lingurițăcumin, ground
0,5 lingurițămexican oregano, dried

for garnish

0,5 buc.yellow onion, finely diced
0,25 canăcilantro, chopped
2 buc.lime, cut into wedges
0,5 lingurițăcrushed red pepper(opțional)

Ustensile

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

Mod de preparare

Pas cu pas

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

Valori nutriționale

75%Scor

Calorii: 215,3kcal
Proteine: 21,7g
Carbohidrați: 11,2g
Grăsimi: 4g
Fibre: 2,8g
Zahăr: 2,8g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

Store leftover menudo in an airtight container in the refrigerator.

Reîncălzire

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