Authentic Menudo Rojo

Step-by-Step Directions

Preparation

1. Clean the Tripe:
   • Rinse the tripe thoroughly under cold water. If necessary, scrub with salt and rinse again. Cut into bite-sized pieces.
2. Soak the Chilies:
   • Place the guajillo and ancho chilies in a bowl and cover with hot water. Let soak for about 20 minutes until softened.

Cooking

1. Cook the Meat:
   • In a large pot, combine the tripe, beef feet (if using), onion, garlic, bay leaves, salt, and peppercorns. Add enough water to cover the ingredients. Bring to a boil, then reduce heat and simmer for about 2-3 hours, or until the tripe is tender.
2. Make the Chili Sauce:
   • Drain the soaked chilies and place them in a blender. Add the oregano, cumin, and a little bit of the soaking water. Blend until smooth.
3. Prepare the Sauce:
   • In a large skillet, heat the olive oil over medium heat. Strain the chili sauce through a fine mesh sieve into the skillet, discarding the solids. Cook the sauce for about 10 minutes, stirring frequently, until it thickens and darkens in color.
4. Combine and Simmer:
   • Add the chili sauce to the pot with the tripe. Stir in the hominy and continue to simmer for another 30 minutes, allowing the flavors to meld together.

Serving

1. Garnish and Serve:
   • Ladle the Menudo Rojo into bowls and garnish with chopped cilantro. Serve with lime wedges, chopped onions, crushed red pepper flakes, and warm corn tortillas on the side.

Kitchen Equipment You’ll Need

To make this recipe, you’ll need the following kitchen equipment:

• Large pot
• Blender
• Skillet
• Fine mesh sieve
• Cutting board
• Sharp knife
• Measuring cups and spoons

Having these tools on hand will make the cooking process smooth and enjoyable.

Tips and Variations

Here are some tips and variations to help you customize this recipe:

• Adjust the Heat: If you prefer a spicier menudo, add more guajillo or ancho chilies, or include some dried arbol chilies in the mix.
• Vegetarian Option: Substitute the tripe and beef feet with a variety of hearty vegetables like potatoes, carrots, and zucchini, and use vegetable broth instead of beef broth.
• Make Ahead: Menudo often tastes even better the next day. Make it a day in advance and refrigerate it overnight to allow the flavors to deepen.

How to Store Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator. Menudo will keep well for up to 3-4 days. To reheat, simply warm it up on the stove over medium heat until heated through.