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Menudo Rojo (Red Menudo)

SUBMITTED BY: GUSTAVO6 PHOTO BY: moneymike47

"Inexpensive to make, and fully authentic, this menudo will have your Latin lovers swooning! This recipe uses a combination of chiles to deliver its trademark red color, and packs a mildly spicy punch. And it is really quite easy to make - my husband absolutely devoured it the first time I made it."
RECIPE RATING:
The reviewer gave this recipe 10 stars. This recipe average a 4.4 star rating.
Read Reviews (8)
PREP TIME  30 Min
COOK TIME  8 Hrs
READY IN  8 Hrs 30 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 3 gallons water, divided
  • 2 1/2 pounds beef tripe, cut into 1-inch pieces
  • 6 cloves garlic, finely chopped
  • 1 large white onion, finely chopped
  • 1 1/2 tablespoons salt
  • 1 tablespoon ground black pepper
  • 1 1/2 tablespoons dried oregano
  • 2 tablespoons ground red pepper
  • 5 de arbol chile peppers
  • 6 japones chile peppers, seeds removed
  • 6 cups canned white or yellow hominy, drained
  •  
  • 1/2 white onion, chopped
  • 1/4 cup chopped fresh cilantro
  • 2 limes, juiced

DIRECTIONS

  1. In a large pot, bring 1 gallon water to a boil. Place tripe in the pot, reduce heat, and simmer 2 hours. Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water. Continue to simmer tripe for 2 hours; drain.
  2. Pour remaining 1 gallon water into the pot with tripe, and bring to a boil. Stir in garlic and 1 white onion. Season with salt, pepper, oregano, and red pepper. Reduce heat, and simmer 1 hour.
  3. Preheat the broiler.
  4. Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch. Remove from heat, slit lengthwise, and remove seeds. In a blender or food processor, blend the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat.
  5. Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2004 by MAJORGSP
This is an excellent Menudo recipe. I added two pork feet and some bone marrow in step no. 2,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2005 by Diane Medlin
This was great!!!! I followed the recipe to a T the only thing I can say is that it came out... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 15, 2007 by Brook S
this is a delicious recipe, no question. however, there is no reason at all why it should take... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2006 by victoria
One of the best tasting menudo I've had. I followed this recipe to make menudo for the first... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 4, 2007 by mommy022
After reading the reviews, I was excited to try this new recipe. However, I was very... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2007 by Dr Noisewater
In case you don't already know, the tripe really stinks up the house when you cook it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2007 by Charlibird
I followed this recipe exactly. I give it only 4 stars because it is too spicy (I am NO wimp)... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2008 by syliemac74
Such a great recipe!! Only thing I changed was the chile, I used New Mexico instead its not... MORE


 
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