Recipes Nugget Market Signature Recipes
Menudo Rojo
- Prep time
- 30 minutes PT30M
- Cook time
- 2½–3½ hours PT2½–3½H
- Yield
- 8 servings
- Difficulty
This traditional Mexican soup features tender tripe, wholesome hominy, and homemade chili broth for a hearty bowl of bliss.
Ingredients
Menudo:
- 2 pounds honeycomb tripe, cleaned, cut into 2-inch pieces
- 2 tablespoons lime juice
- 6 dried guajillo chilies, deseeded
- 3 dried ancho chilies, deseeded
- ½ white onion, rough-chopped
- 5 cloves garlic
- 1 teaspoon ground cumin
- 1½ teaspoons dried Mexican oregano
- 8 cups water, plus more as needed
- 1 can (30 ounces) hominy, drained and rinsed
- 2 teaspoons kosher salt, plus more, to taste
Garnishes:
- Shredded cabbage
- Lime wedges
- Diced white onion
- Dried Mexican oregano
Preparation
Rinse tripe well, then rub with lime juice and rinse again. Place tripe in an 8–12-quart stock pot, add water, and bring to a boil over medium-high heat. Lower temperature to medium-low and simmer tripe for 30 minutes. Drain and discard the liquid to remove any odor.
Heat a dry comal or cast iron pan over medium heat. Toast chilies for 15–20 seconds per side, until blistered and fragrant.
Transfer chilies to a heatproof bowl, cover with just-boiled water, and let soak for 20 minutes.
Add chilies to a blender with onion, garlic, cumin, oregano, and 1 cup soaking liquid. Blend until smooth, then strain.
Return tripe to pot. Add chili broth and 8 cups water to cover. Simmer covered over low heat for 2–3 hours, until tender and chewy, but not rubbery. Add more water as needed to keep tripe covered while cooking.
Add drained hominy. Simmer for 20 minutes over medium-low heat, until fully heated through. Season to taste with additional salt.
Serve in large bowls and garnish as desired with shredded cabbage, lime wedges, diced onion, and oregano.