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.

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

Ingredients

• 1 ½ tablespoons salt
• ¼ cup chopped fresh cilantro
• 1 ½ tablespoons dried oregano
• 1 tablespoon ground black pepper
• 2 limes, juiced
• ½ white onion, chopped
• 6 cloves garlic, finely chopped
• 1 large white onion, finely chopped
• 3 gallons water, divided
• 2 ½ pounds beef tripe, cut into 1-inch pieces
• 2 tablespoons ground red pepper
• 5 de arbol chile peppers
• 6 japones chile peppers, seeds removed
• 6 cups canned white or yellow hominy, drained

Recipe Instructions

Step 1

Preheat the broiler.

Step 2

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.

Step 3

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.

Step 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.

Step 5

Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice.