Menudo Rojo Red Menudo Recipes
MENUDO ROJO (RED MENUDO)
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
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)
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
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
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