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 porsiyon
Cuisine: mexican
Ingredients: 1.000 g beef tripe cleaned, cut into 1-inch pieces; 1 adet yellow onion halved; 6 diş garlic peeled; 2 adet bay leaf; 1 yemek kaşığı salt; 4 su bardağı water; 8 adet guajillo chili stems and seeds removed; 2 adet ancho chili stems and seeds removed; 4 diş garlic peeled; 1 çay kaşığı cumin ground; 0,5 çay kaşığı mexican oregano dried; 0,5 adet yellow onion finely diced; 0,25 su bardağı cilantro chopped; 2 adet lime cut into wedges; 0,5 çay kaşığı crushed red pepper (isteğe bağlı)

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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 4 sa. 30 dk.
Porsiyon: 6
Zorluk: Orta
Porsiyon başına: 215 kcal

Ön hazırlık

Malzemeler

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

for broth

1 adetyellow onion, halved
6 dişgarlic, peeled
2 adetbay leaf
1 yemek kaşığısalt
4 su bardağıwater

for chili sauce

8 adetguajillo chili, stems and seeds removed
2 adetancho chili, stems and seeds removed
4 dişgarlic, peeled
1 çay kaşığıcumin, ground
0,5 çay kaşığımexican oregano, dried

for garnish

0,5 adetyellow onion, finely diced
0,25 su bardağıcilantro, chopped
2 adetlime, cut into wedges
0,5 çay kaşığıcrushed red pepper(isteğe bağlı)

Ekipman

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

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

75%Puan

Kalori: 215,3kcal
Protein: 21,7g
Karbonhidrat: 11,2g
Yağ: 4g
Lif: 2,8g
Şeker: 2,8g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

Store leftover menudo in an airtight container in the refrigerator.

Yeniden ısıtma

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