Menudo Rojo (Red Menudo)

Learn how to make menudo with tripe, two kinds of chile peppers, and canned hominy. This vibrantly colored soup is mildly spicy and quite easy to prepare.

• Preparation Time: 20 mins
• Cooking Time: 8 hr 10 mins
• Total Time: 8 hr 30 mins
• Calories: 225 Calories

Ingredients

• 1 tablespoon ground black pepper
• 1 gallon water
• 6 cloves garlic, finely chopped
• 8 wedges lime
• 1 large white onion, finely chopped
• 2 tablespoons ground red pepper
• 6 japones chile peppers, seeds removed
• 6 cups canned white or yellow hominy, drained
• 0.25 cup chopped fresh cilantro
• 1.5 tablespoons salt
• 0.5 medium white onion, chopped
• 1.5 tablespoons dried oregano
• 2.5 pounds beef tripe, cut into 1-inch pieces
• 5 de árbol chile peppers

Recipe Instructions

Step 1

Pour 1 gallon water over tripe in the pot; bring to a boil. Stir in onion, garlic, red pepper, oregano, salt, and black pepper. Reduce the heat and simmer for 1 hour.

Step 2

Place árbol chiles into a blender or food processor with japones chiles; blend until minced.

Step 3

Gather all ingredients.

Step 4

Make the soup: Bring a large pot of water to a boil. Add tripe, reduce the heat, and simmer, periodically skimming off fat, for 2 hours; drain. Fill the pot with fresh water, and simmer tripe for 2 more hours; drain again.

Step 5

Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange árbol chiles on a baking sheet. Broil chiles in the preheated oven just until they begin to scorch, about 2 minutes.

Step 6

Remove from the oven, slit lengthwise, and remove seeds.

Step 7

Stir chile mixture into the pot and continue cooking over low heat for 2 hours.

Step 8

Mix hominy into the pot and cook for 1 hour. Serve soup with cilantro, onion, and lime wedges.