Menudo Rojo
Tender beef tripe and hominy simmer in a rich guajillo chile broth, finished with onion, oregano and lime.
Ingredients
- 3 pounds cleaned honeycomb beef tripe cut into bite-size pieces
- 12 cups water plus more as needed
- 1 white onion halved
- 6 garlic cloves divided
- 2 teaspoons salt plus more to taste
- 5 dried guajillo chiles stemmed and seeded
- 2 teaspoons dried Mexican oregano
- 2 cans 15 ounces each hominy, drained and rinsed
- 1 cup diced white onion for serving
- 4 lime wedges for serving
- 1 teaspoon red chile flakes optional for serving
Instructions
- Rinse the cleaned tripe under cool water and cut into bite-size pieces. Place it in a large pot with 12 cups water, the halved onion, 4 garlic cloves and 2 teaspoons salt. Bring to a boil, skim any foam, then lower to a gentle simmer. Cover partially and cook 2 ½ to 3 hours, adding hot water as needed, until the tripe is tender.
- Meanwhile, remove the stems and seeds from the guajillos. Cover with hot water and soak for 20 minutes until softened. Blend the chiles with the remaining 2 garlic cloves and 1 cup of their soaking liquid until smooth; strain.
- Remove the onion and garlic from the pot. Stir in the strained chile sauce, rinsed hominy and oregano. Simmer uncovered for 30 minutes, adding water if necessary to make a brothy soup. Taste and adjust salt.
- Ladle into bowls and offer diced onion, lime wedges, extra oregano and optional chile flakes at the table.