Menudo Rojo is Good and Good for You

Dec 28th, 2017 | By | Category: blog, cook something, soups and salads

Menudo Rojo
Adapted from Authentic Mexican, by Rick Bayless

Menudo Rojo. Image: Arnold Gatilao

Menudo Rojo. Image: Arnold Gatilao

Most people are clear when it comes to their feelings about the savory, pungent Mexican soup of bovine entrails and porcine or beef hooves, called menudo.  They either love it or hate it.

I’m in the “love it” camp. Even so-so menudo isn’t half bad to those of us who appreciate offal.

If you’re squeamish about smells and textures,  you may have trouble getting the first spoonful to your lips, but don’t dismiss it until  you’ve tried it.

You may find this offal foodstuff isn’t as awful as you feared.

Ingredients

For the soup:

  • 1 1/2- 2 pounds beef honeycomb tripe (which comes from the cow’s second stomach)
  • 2 pig or beef trotters, split or cut into large pieces (and thoroughly cleaned and removed of hairs)
  • 1 1/2 tablespoons kosher salt
  • 1 large lime
  • 6 cloves garlic, peeled and chopped
  • 1 medium onion, peeled and chopped
  • 2 teaspoons dried oregano
  • 4 medium dried chiles (ancho, guajillo, cascabel)
  • 1 tsp. ground cumin (or more depending on your taste)
  • 2 cups canned hominy, drained (optional ingredient)

For the Condiments:

  • Limes, quartered
  • Cilantro leaves, chopped
  • Onions, chopped
  • Pickled jalapenos, sliced or fresh Serrano peppers, sliced

Method

Giving the tripe a good cleaning makes it more palatable to everyone, but particularly to those for whom the sight, aroma, texture and taste of tripe are repugnant.

  1. Cut the tripe into one-and-a-half to two-inch pieces, and then wash them in several changes of warm water. Drain.
  2. Place the drained tripe into a large bowl and sprinkle generously with the lime juice and 1 tablespoon of the kosher salt, and give it a good scrubbing; use your fingertips to rub the salt and lime into the tripe, and the tripe pieces against one another.
  3. Allow the tripe to “marinate” 30 minutes in the lime/salt mixture and then rinse it again in warm water.
  4. While the tripe is marinating, heat four quarts of water in a large stockpot to boiling.
  5. Add the marinated, rinsed tripe to the boiling water and blanch it for approximately 10 minutes, and then drain and rinse.
  6. Place drained and rinsed tripe back into the stockpot, and add the cleaned and cut up trotters, half the chopped garlic, and all the oregano and onions, and then bring to heat.
  7. While the tripe and trotters are cooking, remove stems and seeds from dried chiles, toasting the chiles in a heavy skillet until they darken, blister, or the air is thick with their aroma (which may be preferable to the aroma of tripe and trotters).
  8. Place the toasted chiles in a bowl and submerge them in boiling water (use some of the cooking liquid). Cover with a lid and soak until somewhat re-hydrated and pliable, up to 30 minutes.
  9. Check your pot, and when you see the meat pull away from the trotters, remove them from the pot. Allow the trotters to cool until able to handle, and strip any meat from the bones and add it back into the pot.
  10. If you want hominy in your menudo, now is the time to add it.
  11. Drain the chiles; place them into a blender, small food processor or use an immersion blender.  Add the remaining kosher salt, the cumin, and the remaining chopped garlic. Ladle in some of the simmering broth, and blend until smooth.
  12. Add the chile mixture into the soup, and simmer for an additional 30 minutes.

Serve hot and top with a squeeze of fresh lime, chopped cilantro, onions and slices of pickled jalapeno or fresh Serrano chiles.

Feeds 4 to 6.  Serve with hot corn tortillas.

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  1. Hey Cecilia! The site looks great!

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