Best 2 Menudo Rojo Red Menudo Recipes

Menudo rojo, also known as red menudo, is a traditional Mexican soup or stew made with beef stomach lining, hominy, and a red chile sauce. It is a hearty and flavorful dish that is often served on special occasions or during the holiday season. This article provides two variations of the recipe: the traditional menudo rojo and a more modern version with hominy and tripe. Both recipes are easy to follow and include step-by-step instructions, cooking tips, and a list of ingredients. Whether you are new to Mexican cuisine or a seasoned home cook, you'll find all the information you need to make this delicious and authentic dish. So grab your apron and let's get cooking!

Here are our top 2 tried and tested recipes!

MENUDO ROJO (RED MENUDO)

Menudo Rojo (Red Menudo) image

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.

Provided by GUSTAVO6

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 8h30m

Yield 8

Number Of Ingredients 14

Ingredients

3 gallons water, divided
2 ½ pounds beef tripe, cut into 1-inch pieces
6 cloves garlic, finely chopped
1 large white onion, finely chopped
1 ½ tablespoons salt
1 tablespoon ground black pepper
1 ½ 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
½ white onion, chopped
¼ cup chopped fresh cilantro
2 limes, juiced

Steps:

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.
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.
Preheat the broiler.
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.
Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice.

Nutrition Facts : Calories 225.1 calories, Carbohydrate 31.8 g, Cholesterol 139.2 mg, Fat 5.3 g, Fiber 6 g, Protein 14.3 g, SaturatedFat 1.5 g, Sodium 1679.1 mg, Sugar 5.6 g

MENUDO ROJO (RED MENUDO)

Menudo Rojo (Red Menudo) image

This is the perfect red menudo. It takes a long time to cook so you may want to try this on a weekend if you work outside the home, but believe me, it so very good and actually quite simple to prepare. This is a meal in itself. This is fairly spicy, but you can adjust the heat level by reducing the amount of ground red pepper. Enjoy!

Provided by Happy Hippie

Categories Beef Organ Meats

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

3 gallons water, divided
2 1/2 lbs beef tripe, cut into 1-inch pieces
6 garlic cloves, 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 (cayenne)
5 chili peppers, de arbol
6 chili peppers, japones (seeds removed)
6 cups hominy, canned drained (yellow or white)
1/2 white onions, chopped and or 1/2 green onion, sliced
1/4 cup chopped fresh cilantro
lime wedges or lemon wedge
crushed red pepper flakes
dried oregano
corn tortillas (to accompany) or flour tortilla (to accompany)

Steps:

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.
Pour remaining 1 gallon water into the pot with tripe, and bring to a boil.
Stir in garlic and 1 chopped white onion. Season with salt, pepper, oregano, and red pepper.
Reduce heat, and simmer 1 hour.
Preheat the broiler.
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.
Mix the hominy into the pot and continue cooking 1 hour.
Serve with condiments as listed under ingredients.
Menudo is at it's best made a day ahead of time to allow the ingredients to "marry.".

Nutrition Facts : Calories 255.5, Fat 6.9, SaturatedFat 2.1, Cholesterol 172.3, Sodium 1755.5, Carbohydrate 27.9, Fiber 5.3, Sugar 6.8, Protein 20.8

Tips:

Use fresh or frozen tripe. Fresh honeycomb and panhandle tripe are the best choices, but frozen tripe works well too. If using frozen tripe, thaw it completely before cooking.
Clean the tripe thoroughly. Rinse the tripe under cold water and remove any fat or connective tissue. You can also soak the tripe in a mixture of water and vinegar for 30 minutes to help remove any impurities.
Cook the tripe in a flavorful broth. The broth is what gives menudo its rich flavor. Make sure to use a broth that is packed with flavor, such as a beef or chicken broth. You can also add vegetables, herbs, and spices to the broth to enhance the flavor.
Simmer the menudo for at least 2 hours. This will allow the tripe to become tender and the flavors to meld together. You can simmer the menudo for longer if you want a more intense flavor.
Serve the menudo with your favorite toppings. Menudo is traditionally served with tortillas, salsa, cilantro, and onions. You can also add other toppings, such as avocado, sour cream, or cheese.

Conclusion:

Menudo rojo is a delicious and hearty Mexican soup that is perfect for a cold winter day. It is made with tripe, a flavorful broth, and a variety of vegetables and spices. Menudo is a traditional dish that is often served on special occasions, but it can also be enjoyed as a regular meal. If you are looking for a new and exciting soup to try, menudo rojo is a great option.