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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,618.6
  • Total Fat: 10.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,088.4 mg
  • Total Carbs: 170.7 g
  • Dietary Fiber: 32.9 g
  • Protein: 19.9 g

View full nutritional breakdown of Menudo Rojo (Tripe Soup) calories by ingredient
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Menudo Rojo (Tripe Soup)

Submitted by: VEHAMILTON1
Menudo Rojo (Tripe Soup)

Introduction

This is a very easy and inexpensive recipe to make!

Roasting your peppers will give them a richer level of flavor. This recipe uses De Jarbol and Japones Chile Peppers. Just grill or broil for a few minutes and let them char a little bit to add a smokey flavor to your dish. Enjoy!
This is a very easy and inexpensive recipe to make!

Roasting your peppers will give them a richer level of flavor. This recipe uses De Jarbol and Japones Chile Peppers. Just grill or broil for a few minutes and let them char a little bit to add a smokey flavor to your dish. Enjoy!

Number of Servings: 1

Ingredients

    3 Gals Fresh Water
    2 1/2 lbs Beef Tripe,
    6 Garlic Cloves
    1 Large White Onion
    1 1/2 T Salt
    1 T Black Pepper
    1 1/2 T Dried Oregano
    2 T Cayenne Pepper
    5 Fresh De Jarbol Chile Peppers
    6 Fresh Japones Chile Peppers
    6 C Yellow Hominy, drained

    Garnish with small bowls of:
    1 Large White Onion, finely chopped
    1/4 c Fresh Cilantro, finely chopped
    2 Lime wedges
    Dried Oregano

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Directions

Preparation:
Thoroughly wash and cut tripe into 1-inch pieces.
Finely chop the onions and garlic.

1. In a large pot, bring a gallon of water to a boil.
2. Place tripe in pot, reduce heat and simmer 2 hours.
3. Drain away the water.
4. Add a fresh gallon of water to the pot.
5. Bring back to a boil.
6. Lower the heat and simmer tripe for 2 hours.
7. Drain again.
8. Pour in a fresh gallon of water.
9. Bring the pot back to a boil.
10. Add garlic, onions, season with salt, pepper, oregano, and red cayenne pepper.
11. Reduce heat, and simmer 1 hour.

Roast Peppers
Roast your peppers to get a higher level of flavor. Char them a little bit for a smokey flavor.

1. Preheat the broiler.
2. Place de jarbol and japones peppers on baking sheet.
3. Broil around 2 minutes, until they begin to char.
4. Remove the peppers from heat.
5. Let them cool for a few minutes.
6. Remove seeds and blend until they are very smooth.
7. Add the peppers to the pot.
8. Cook for 2 hours over low heat.
9. Add the hominy to the pot.
10. Cook for one last hour.

Spoon into a bowl and serve with hot tortillas.
Garnish with the chopped onions, cilantro, oregano and lime wedges.

Serving Size: Makes 8 servings






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