Menudo Rojo (Red Menudo)

Menudo Rojo (Red Menudo)

Inexpensive to make, and fully authentic, this menudo will have your Latin lovers swooning! This recipe uses a combination of chiles to deliver its trademark red color, and packs a mildly spicy punch. And it is really quite easy to make – my husband absolutely devoured it the first time I made it.

Ready in: 8 h 30 m

Calories: 225

Ingredients

  • 3 gallons water, divided
  • 2 1/2 pounds beef tripe, cut into 1-inch pieces
  • 6 cloves garlic, finely chopped
  • 1 large white onion, finely chopped
  • 1 1/2 tablespoons salt
  • 1 tablespoon ground black pepper
  • 1 1/2 tablespoons dried oregano
  • 2 tablespoons ground red pepper
  • 5 de arbol chile peppers
  • 6 japones chile peppers, seeds removed
  • 6 cups canned white or yellow hominy, drained
  • 1/2 white onion, chopped
  • 1/4 cup chopped fresh cilantro
  • 2 limes, juiced
  • Recipe Instructions

    1. In a large pot, bring 1 gallon water to a boil. Place tripe in the pot, reduce heat, and simmer 2 hours. Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water. Continue to simmer tripe for 2 hours; drain.
    2. Pour remaining 1 gallon water into the pot with tripe, and bring to a boil. Stir in garlic and 1 white onion. Season with salt, pepper, oregano, and red pepper. Reduce heat, and simmer 1 hour.
    3. Preheat the broiler.
    4. Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch. Remove from heat, slit lengthwise, and remove seeds. In a blender or food processor, blend the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat.
    5. Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice.

    Directions

    • Prep30 m
    • Cook8 h
    • Ready In8 h 30 m
    1. In a large pot, bring 1 gallon water to a boil. Place tripe in the pot, reduce heat, and simmer 2 hours. Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water. Continue to simmer tripe for 2 hours; drain.
    2. Pour remaining 1 gallon water into the pot with tripe, and bring to a boil. Stir in garlic and 1 white onion. Season with salt, pepper, oregano, and red pepper. Reduce heat, and simmer 1 hour.
    3. Preheat the broiler.
    4. Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch. Remove from heat, slit lengthwise, and remove seeds. In a blender or food processor, blend the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat.
    5. Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice.

      Footnotes

      • Partner Tip
      • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

      Gallery “Menudo Rojo (Red Menudo)”

      Menudo Rojo (Red Menudo)

      Menudo Rojo (Red Menudo)

      Menudo Rojo (Red Menudo)

      Menudo Rojo (Red Menudo)

      Menudo Rojo (Red Menudo)

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