Ingredients for - Menudo Rojo (Red Menudo)

1. Beef tripe, cut into 1-inch pieces 2 ½ pounds
2. Water 1 gallon
3. White onion, finely chopped 1 large
4. Garlic, finely chopped 6 cloves
5. Ground red pepper 2 tablespoons
6. Dried oregano 1 ½ tablespoons
7. Salt 1 ½ tablespoons
8. Ground black pepper 1 tablespoon
9. De arbol chile peppers 5
10. Japones chile peppers, seeds removed 6
11. Canned white or yellow hominy, drained 6 cups
12. Chopped fresh cilantro ¼ cup
13. White onion, chopped ½ medium
14. Lime 8 wedges

How to cook deliciously - Menudo Rojo (Red Menudo)

1 . Stage

Make the soup: Bring a large pot of water to a boil. Add tripe, reduce the heat, and simmer, periodically skimming off fat, for 2 hours; drain.

2 . Stage

Fill the pot with fresh water, and simmer tripe for 2 more hours; drain again.

3 . Stage

Pour 1 gallon water over tripe in the pot; bring to a boil. Stir in onion, garlic, red pepper, oregano, salt, and black pepper. Reduce the heat and simmer for 1 hour.

4 . Stage

Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange árbol chiles on a baking sheet.

5 . Stage

Broil chiles in the preheated oven just until they begin to scorch, about 2 minutes. Remove from the oven, slit lengthwise, and remove seeds.

6 . Stage

Place árbol chiles into a blender or food processor with japones chiles; blend until minced.

7 . Stage

Stir chile mixture into the pot and continue cooking over low heat for 2 hours. Mix hominy into the pot and cook for 1 hour.

8 . Stage

Serve soup with cilantro, onion, and lime wedges.