Mexican Menudo Rojo

备料

配料

做法

分步操作

1. 1

   Place the beef tripe in a large pot and cover with water. Bring to a boil, then drain and rinse the tripe thoroughly.

   约 10分钟

   烹饪提示： This step helps to remove impurities and strong odors from the tripe.

2. 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.

   约 5分钟

3. 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.

   约 3小时

   烹饪提示： Check the tripe for tenderness after 2 hours; it should be easy to cut with a spoon.

4. 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.

   约 5分钟

   烹饪提示： Be careful not to burn the chiles, or they will become bitter.

5. 5

   Place the toasted chiles in a bowl and cover with hot water. Let them rehydrate for 20 minutes, then drain.

   约 20分钟

6. 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.

   约 5分钟

   烹饪提示： Strain the chile sauce through a fine-mesh sieve to ensure a smooth texture, discarding any solids.

7. 7

   Once the tripe is tender, remove the onion for broth and bay leaves from the pot and discard them.

   约 2分钟

8. 8

   Pour the strained chile sauce into the pot with the tripe and cooking liquid. Stir well to combine.

   约 1分钟

9. 9

   Bring the menudo back to a simmer and cook for another 30-60 minutes, allowing the flavors to meld.

   约 1小时

   烹饪提示： Taste and adjust salt as needed during this final simmer.

10. 10

    Serve the menudo hot, garnished with white onion for serving, cilantro, and lime wedges. Offer warm tortillas on the side.