Photograph of the finished Menudo rojo

Mexico · Súp lòng bò ớt đỏ menudo

Menudo rojo

4 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef tripe Beef tripe 720 g
  • Photograph of Pork trotter Pork trotter 320 g
  • Photograph of Hominy Hominy 400 g
  • Photograph of Mexican dried chillies Mexican dried chillies 12
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Onion Onion 1.2
  • Photograph of Dried oregano leaves Dried oregano leaves 4 g
  • Photograph of Lime Lime 2
  • Photograph of Spring onion Spring onion 40 g
  • Photograph of Salt Salt 12 g

Method

  1. 1 Rub the beef tripe with coarse salt and lemon juice several times, rinse thoroughly, and then cut into bite-sized squares.
  2. 2 Blanch the intestines in boiling water for 10 minutes, then discard the first batch of water to remove any odor.
  3. 3 Simmer beef tripe with pork trotters, onions, and garlic for 2 hours and 30 minutes until the tripe is tender but still slightly chewy.
  4. 4 Remove the seeds from the dried Mexican chili peppers, soak them in boiling water for 20 minutes, then blend them into a paste and strain through a sieve.
  5. 5 Pour the red chili sauce into the pot, add the hominy corn, and simmer for another 40 minutes, seasoning with salt.
  6. 6 Serve in a bowl, sprinkle with chopped scallions, chopped onion, oregano, and squeeze lemon juice over it before eating.

With an appliance

  • Pressure cooker 2 hr

    Replace step 3: cook beef tripe and pork trotters under high pressure for 45 minutes, then let them air dry for 20 minutes; this reduces the cooking time by almost two hours. The tripe will be tender but still have some springiness, and you won't need to constantly monitor the heat. Cook the corn and chili sauce from step 5 with the lid open for 25 minutes.

Start cooking