MENUDO ROJO (RED MENUDO) RECIPE - FOOD.COM
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!
Total Time 8 hours 30 minutes
Prep Time 30 minutes
Cook Time 8 hours
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, FatContent 6.9, SaturatedFatContent 2.1, CholesterolContent 172.3, SodiumContent 1755.5, CarbohydrateContent 27.9, FiberContent 5.3, SugarContent 6.8, ProteinContent 20.8
MEXICAN MENUDO RECIPE - TABLESPOON.COM
Provided by TABLESPOON.COM
Total Time 14 hours 0 minutes
Prep Time 2 hours 10 minutes
Yield 12
Number Of Ingredients 11
Steps:
- In large pot (2 gallons), place the water over medium-low heat. Add the beef tripe, onion, 4 garlic cloves and bay leaf and cook for 2 hours. Make sure the beef tripe is tender and not overcooked.
- To make the sauce: Remove stems from the chilies and soak in hot water for 12-24 hours, until soft.*
- Blend the chilies, 6 garlic cloves, cumin, and oregano with a cup of the liquid in which the chilies were soaked. Strain. Season with salt and pepper to taste.
- Add the hominy or corn and the chili sauce and let it boil for 10 minutes to incorporate the chili sauce with the rest of the ingredients.
- Serve in a soup dish with onions, oregano and fresh lemon juice to taste.
- *To speed up the process, bring the chiles to a quick boil for 10 minutes, remove from the stove, cover, and let rest for an hour or until they are no longer too hot to blend.
Nutrition Facts : Calories 139.6 , CarbohydrateContent 9.0 g, CholesterolContent 138.3 mg, FiberContent 1.5 g, ProteinContent 15.0 g, SaturatedFatContent 1.5 g, ServingSize 1 Serving, SodiumContent 444.2 mg, SugarContent 2.4 g
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MEXICAN MENUDO RECIPE - TABLESPOON.COM
From tablespoon.com
Total Time 14 hours 0 minutes
Cuisine Latin American
Calories 139.6 per serving
Total Time 14 hours 0 minutes
Cuisine Latin American
Calories 139.6 per serving
- *To speed up the process, bring the chiles to a quick boil for 10 minutes, remove from the stove, cover, and let rest for an hour or until they are no longer too hot to blend.
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