Menudo Rojo (Tripe Soup)
- Minutes to Prepare:
- Minutes to Cook:
- 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
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
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
Nutritional Info 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
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