Learn how to make menudo, a deep red soup made with tripe, chile peppers, and hominy, with this easy recipe. A combination of chile peppers gives this soup its trademark red color and adds mild spice to every bite. My husband absolutely devoured it the first time I made it.
Ingredients
- ½ pounds beef tripe: 2 piece (cut into 1-inch pieces)
- gallon water: 1 piece
- white onion: 1 piece (chopped)
- garlic: 6 clove (chopped)
- ground red pepper: 2 Tbsp
- ½ tablespoons dried oregano: 1 piece
- ½ tablespoons salt: 1 piece
- ground black pepper: 1 Tbsp
- de árbol Chili peppers: 5 piece
- japones Chili peppers, seeds removed: 6 piece
- canned white or yellow hominy: 6 cups (drained)
- fresh cilantro: 0.25 cup (chopped)
- medium white onion: 0.5 piece (chopped)
- wedges lime: 8 piece
Metric Conversion
Stages of cooking
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Make the soup: Bring a large pot of water to a boil. Add tripe, reduce the heat, and simmer, periodically skimming off fat, for 2 hours; drain.
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Fill the pot with fresh water, and simmer tripe for 2 more hours; drain again.
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Pour 1 gallon water over tripe in the pot; bring to a boil. Stir in onion, garlic, red pepper, oregano, salt, and black pepper. Reduce the heat and simmer for 1 hour.
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Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange árbol chiles on a baking sheet.
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Broil chiles in the preheated oven just until they begin to scorch, about 2 minutes. Remove from the oven, slit lengthwise, and remove seeds.
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Place árbol chiles into a blender or food processor with japones chiles; blend until minced.
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Stir chile mixture into the pot and continue cooking over low heat for 2 hours. Mix hominy into the pot and cook for 1 hour.
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Serve soup with cilantro, onion, and lime wedges.
