Menudo Rojo

Ingredients :

8 pounds honeycomb tripe, rinsed well and cut into 1-inch squares

2 pounds of beef feet (patas), quartered

3 large yellow onion, diced

3 small heads of garlic, unpeeled, for broth

3 cloves garlic, peeled for red sauce

16 peppercorns

5 pounds of beef tripe, rinsed well and fat trimmed

5 tablespoons of kosher salt, or to taste

5 teaspoons of Mexican oregano, dried

2 bay leafs

15 quarts water

For the Red Chile Sauce

4 dried Arbol chiles

10 dried guajillo chiles

2 cups of chicken stock

2 cans (6 pounds 9 oz) of white hominy, drained

3 tablespoons of ground cumin

Instructions:

Cleaning and Soaking the Tripe

Whether you are buying honeycomb tripe or another type of beef tripe, you want to take the time to trim away the fat.

No one likes a greasy or foul-smelling menudo.

After you trim the fat, cut the tripe into one-inch pieces and place in a large stock pot of water to soak for two hours, changing the water out at the one hour mark.

Making the Red Chile

Remove the stems and seeds from the chiles and toast on a dry skillet for about 30 seconds or until fragrant.

Pour enough water to cover, and allow to simmer at a low heat, soaking the chiles.

Add one onion, halved and 3 cloves of peeled garlic.

Allow to simmer for a good half hour.

Remove the soaking chiles, onion and garlic from the water and place in a blender along with the cumin.

Ladle about a cup of the simmering broth from the pot into the blender, and puree until very smooth.

Add additional broth if necessary.

Push chile sauce through a sieve into a medium-sized bowl to remove seeds and any skin.

Discard solids. Reserve chile sauce in the refrigerator until it is time to add to the menudo broth.

Cooking the Menudo

Place the tripe, beef feet, onion, unpeeled garlic, peppercorns, salt, oregano, and water in a large stockpot or soup pot.

Bring to a boil and reduce to a simmer.

Allow to simmer uncovered for about 2 hours, or until the tripe and beef feet are tender but not too soft.

Remove the unpeeled garlic.

Add the hominy and pour chile puree, plus the can of Las Palmas Red Chile Sauce and chicken stock into the simmering pot and stir.

Allow to cook for about 3 hours (or more) on a low simmer.

Season with additional salt to taste.

Enjoy !!

Nutrition Information:

YIELD: 6 SERVING SIZE: 1

Frequently Asked Questions:

What is tripe, and why is it used in Menudo Rojo?

Tripe refers to the edible lining of the stomach of various animals, typically cattle. In Menudo Rojo, tripe is used as a key ingredient because of its unique texture and flavor, which adds richness to the dish.

How do I properly clean and prepare tripe for Menudo Rojo?

To clean the tripe, rinse it well under cold water and trim away any excess fat. Cut the tripe into one-inch squares and soak it in a large pot of water for two hours, changing the water once during the soaking process.

What is the purpose of the Red Chile Sauce in Menudo Rojo?

The Red Chile Sauce adds a rich and spicy flavor to Menudo Rojo. It is made by toasting and soaking dried chiles, blending them with onions, garlic, and cumin, and then straining the sauce to remove any seeds or skin.

The sauce is added to the simmering pot to enhance the taste of the dish.

Are there any recommended garnishes or accompaniments for Menudo Rojo?

Menudo Rojo is traditionally served with various garnishes and accompaniments. Common options include chopped cilantro, diced onions, lime wedges, shredded cabbage or lettuce, sliced radishes, and tortillas. These add freshness and additional flavors to complement the richness of the dish.

Can I use different types of tripe for Menudo Rojo?

Yes, you can use different types of tripe for Menudo Rojo, including honeycomb tripe or other beef tripe variations. Just make sure to rinse them well and trim away any excess fat before cooking.

How long should I soak the tripe for?

To ensure the tripe is clean and tender, soak it in a large pot of water for two hours, changing the water at the one-hour mark. This helps to remove any impurities and improve the overall texture of the dish.

How spicy is Menudo Rojo?

Menudo Rojo can have varying levels of spiciness depending on the amount of chiles used in the red chile sauce.

Adjust the number of chiles according to your preference for spiciness. You can also remove the seeds and membranes from the chiles to reduce the heat level.

Can I make Menudo Rojo in a slow cooker?

Yes, you can adapt the recipe to cook Menudo Rojo in a slow cooker. After sautéing the onion and garlic, transfer all the ingredients, including the tripe, beef feet, spices, and liquids, to the slow cooker.

Cook on low for 6-8 hours or on high for 4-6 hours, or until the tripe and beef feet are tender.

Can I make Menudo Rojo in advance or store leftovers?

Yes, you can make Menudo Rojo in advance. The flavors often improve if the dish is allowed to sit for a day or two before serving.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer-term storage.

How do I store and reheat Menudo Rojo?

Allow Menudo Rojo to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days or freeze it for longer-term storage.

To reheat, gently warm the desired amount on the stovetop or in the microwave, adding a splash of water or broth if needed to maintain the desired consistency.