Menudo Rojo Recipe

• 4 dried Árbol chiles
• 10 dried guajillo chiles
• 2 cups chicken stock
• 3 tablespoons ground cumin

Instructions

Step 1: Cleaning and Preparing the Tripe

1. Trim the fat from both honeycomb and beef tripe to ensure the dish isn’t overly greasy.
2. Cut the tripe into 1-inch pieces.
3. Place the tripe in a large stockpot filled with water and soak for 2 hours, changing the water halfway through.

Step 2: Making the Red Chile Sauce

1. Remove the stems and seeds from the dried Árbol and guajillo chiles.
2. Toast the chiles in a dry skillet over medium heat for about 30 seconds, or until fragrant.
3. Transfer the chiles to a pot, cover with water, and simmer over low heat until softened.
4. Add one halved onion and the peeled garlic cloves to the simmering pot. Cook for 30 minutes.
5. Blend the softened chiles, onion, garlic, and cumin with 1 cup of the simmering broth until smooth. Add more broth as needed.
6. Strain the sauce through a sieve to remove seeds and skins. Refrigerate until ready to use.

Step 3: Cooking the Menudo

1. In a large stockpot, combine the tripe, beef feet, diced onion, unpeeled garlic, peppercorns, salt, oregano, bay leaves, and water.
2. Bring the mixture to a boil, then reduce to a simmer. Cook uncovered for about 2 hours, or until the tripe and beef feet are tender but not overly soft.
3. Remove and discard the unpeeled garlic.
4. Stir in the hominy, prepared red chile sauce, canned Las Palmas Red Chile Sauce (optional), and chicken stock.
5. Simmer the menudo on low heat for an additional 3 hours to develop the flavors.
6. Taste and adjust the seasoning with additional salt if needed.

Serving Suggestions

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