Menudo Rojo (Tripe Soup)
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
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
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
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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