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.
Prep Time::20 mins
Cook Time:: 8 hrs 10 mins
Total Time:: 8 hrs 30 mins
Servings::8
Ingredients
Soup:
2 ½ pounds beef tripe, cut into 1-inch pieces
1 gallon water
1 large white onion, finely chopped
6 cloves garlic, finely chopped
2 tablespoons ground red pepper
1 ½ tablespoons dried oregano
1 ½ tablespoons salt
1 tablespoon ground black pepper
5 de árbol chile peppers
6 japones chile peppers, seeds removed
6 cups canned white or yellow hominy, drained
Garnishes:
¼ cup chopped fresh cilantro
½ medium white onion, chopped
8 wedges lime
Directions
Gather all ingredients.
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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. 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. Broil chiles in the preheated oven just until they begin to scorch, about 2 minutes.
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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.
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Mix hominy into the pot and cook for 1 hour. Serve soup with cilantro, onion, and lime wedges.
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