Menudo is a ritual soup of Mexican cuisine, famous as a hangover remedy and a Sunday dish in the north and west. Its preparation requires patience to achieve the tender tripe and the spicy red broth. In many families they cook all night for Sunday breakfast.
Mexican
Traditional red menu
Traditional red menudo with beef tripe, nixtamalized corn and guajillo chili.
- Mexico
- MAIN COURSES
- Light
- High protein
- medium-high
45 min
Tiempo de Preparación
10
Servings
Nutrición por ración
- Calories 310 kcal
- Protein 28 g
- Fiber 3 g
- Carbohydrates 24 g
- Fat 12 g
- Sodium 860 mg
Story behind the dish
Preparation
Traditional red menudo is a preparation from Mexico with high difficulty. Reserve about 285 minutes in total (45 for mise en place and preparation, 240 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1.5 kg of clean beef belly (tripe).
- Have ready: 500 g of beef legs.
- Have ready: 500 g of nixtamalized corn (hominy).
- Have ready: 8 deveined guajillo chiles.
- Have ready: 4 ancho chiles, deveined.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Clean the casing by rubbing with lemon and vinegar; boil 10 minutes
Clean the casing by rubbing with lemon and vinegar; Boil 10 minutes, drain and cut into small cubes.
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Cooking the tripe with legs
Cook the tripe with legs, onion, garlic, bay leaf and salt in a large pot with water for 2 hours over low heat. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Blend the soaked chiles with part of the broth; strain the red sauce…
Blend the soaked chiles with part of the broth; strain the red sauce over the pot.
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Add the nixtamalized corn and cook for 1 more hour until the tripe…
Add the nixtamalized corn and cook 1 more hour until the tripe is tender and the corn is soft.
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Adjust salt and oregano; The broth should be thick and slightly…
Adjust salt and oregano; the broth should be thick and slightly spicy. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Serve very hot in deep bowls with red onion.
Serve very hot in deep bowls with red onion, oregano and lemon.
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Serve with hot tortillas and arbol sauce for those who wish…
Serve with hot tortillas and salsa de arbol for those who want more spice.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- White Menudo without chiles for those who prefer a milder flavor.
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