Menudo Rojo

Menudo Rojo is a beloved Mexican comfort food, traditionally served to cure hangovers or warm up cold days. This rich soup features beef tripe and calf's foot slow-simmered until tender, creating a gelatinous, flavorful broth. The "rojo" designation comes from the vibrant red chile puree, typically made from dried guajillo or ancho chiles, which adds a deep, smoky heat. Served with hominy, it is topped with fresh cilantro, diced onions, lime juice, and crushed oregano. It is a communal dish best enjoyed with warm corn tortillas on the side for soaking up every last drop of the spicy, savory liquid.

Cooking Method: Boiling, Stewing

Cuisine: Mexican

Courses: Soups

Difficulty: Advanced

Servings: 10

Calories: 1.4

Dietary: Vegan, Vegetarian

Description

Menudo Rojo is a beloved Mexican comfort food, traditionally served to cure hangovers or warm up cold days. This rich soup features beef tripe and calf's foot slow-simmered until tender, creating a gelatinous, flavorful broth. The "rojo" designation comes from the vibrant red chile puree, typically made from dried guajillo or ancho chiles, which adds a deep, smoky heat. Served with hominy, it is topped with fresh cilantro, diced onions, lime juice, and crushed oregano. It is a communal dish best enjoyed with warm corn tortillas on the side for soaking up every last drop of the spicy, savory liquid.

Ingredients

2 1/2 pound Tripe
1/2 Calf's foot
1/3 cup Vinegar

Directions

1
Scrape any excess fat from the tripe and cut it into 1-inch squares.
2
Place the tripe and calf's foot in a large bowl, cover generously with cold water and vinegar, and let stand for 3 hours.
3
Drain the mixture and rinse the tripe and calf's foot thoroughly under cold water.
4
Transfer the rinsed tripe and calf's foot to a large stockpot.
5
Add 2 cloves of garlic and 1/2 small onion to the pot.
6
Pour in enough water to cover the ingredients by 1 to 1 1/2 inches (approximately 3 quarts).
7
Season with salt to taste, bring to a boil, then reduce heat to low.
8
Cover and simmer for about 6 hours, or until the tripe is tender.
9
After the first hour, skim any foam or impurities from the surface of the soup.
10
Continue to skim as needed throughout the cooking process and add more water if the liquid evaporates too much.
11
Prepare the Red Chile Puree by blending 8 dried California chiles with 2/3 cup of water until smooth.
12
During the last hour of cooking, add 1 1/2 cups of hominy and the Red Chile Puree to the pot.
13
Continue simmering until the hominy is cooked through and the flavors meld.
14
Ladle the hot soup into large bowls.
15
Serve immediately with finely chopped green onions, cilantro leaves, lemon wedges, and heated corn tortillas on the side.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 1.4kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.2mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To prepare the red chile puree, ensure the dried chiles are stemmed and seeded before blending for a smoother texture.

Hominy can be added in a pre-cooked state to reduce the final simmering time.

Traditional garnishes include diced white onion, fresh cilantro, lime wedges, and dried oregano.

Serve with warm corn tortillas on the side for dipping.

Keywords: menudo, tripe, mexican soup, red chile, hominy, calf foot, comfort food, hangover cure, beef soup, slow cooked, spicy soup, traditional mexican, guajillo, broth, family style

Read it online: https://www.chefs-mate.com/recipe/menudo-rojo/