Authentic Menudo Rojo (Red Menudo)

Follow our step-by-step guide on how to make Authentic Menudo Rojo (Red Menudo).

1. Step 1

   Start by gathering all your ingredients to streamline the cooking process.

2. Step 2

   In a spacious pot, bring a gallon of water to a vigorous boil.

3. Step 3

   Introduce the beef tripe, then reduce the heat and let it gently simmer for two hours, skimming off any fat that surfaces.

4. Step 4

   Once the time is up, drain the tripe and set it aside.

5. Step 5

   Refill the pot with fresh water and return the tripe, allowing it to simmer for another two hours before draining again.

6. Step 6

   Next, pour a gallon of water over the tripe in the pot and bring it back to a boil.

7. Step 7

   Stir in the chopped onion, minced garlic, ground red pepper, oregano, salt, and black pepper.

8. Step 8

   Lower the heat and let this aromatic mixture simmer for one hour.

9. Step 9

   While the soup is bubbling away, preheat your oven's broiler and adjust the rack to sit about six inches from the heat.

10. Step 10

    Lay the de árbol chiles on a baking sheet and broil them for roughly two minutes, or until they begin to char.

11. Step 11

    Remove them from the oven, slice them open lengthwise, and discard the seeds.

12. Step 12

    In a blender or food processor, combine the broiled de árbol chiles with the japones chiles, blending until finely minced.

13. Step 13

    Add this vibrant chile mixture to the pot and continue to cook over low heat for two hours, allowing the flavors to meld beautifully.

14. Step 14

    Finally, stir in the drained hominy and let it cook for an additional hour.

15. Step 15

    Serve your Menudo Rojo steaming hot, garnished with fresh cilantro, chopped onion, and zesty lime wedges for a delightful finish.

16. Step 16

    Enjoy this comforting dish that warms both the heart and soul!.