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Menudo Rojo (tripe recipe from Mexico) |
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Ingredients 2 1/2 pounds beef tripe, cut into 1-inch pieces 3 gallons water, divided 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 chile de árbol 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 |
DirectionsIn a large pot, bring a gallon of water to a boil. Simmer tripe for 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 then drain. Pour the remaining 1 gallon water into the pot with tripe, and bring to a boil. Stir in garlic and the white onion. Season with salt, pepper, oregano, and red pepper. Reduce heat, and simmer 1 hour. Preheat the broiler. Put the chile de árbol 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 chile de árbol peppers and japones chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat. Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice. |
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