Mexican 240 min

Menudo Rojo

Name: Menudo Rojo
Total time: 240 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 3 lbs honeycomb tripe, cleaned and cut into 1-inch pieces; 1 lb pork feet, split (optional); 2 cans (29 oz each) hominy, drained; 5 dried guajillo chiles; 3 dried ancho chiles; 2 dried pasilla chiles; 1 white onion, half for broth, half diced for serving; 6 cloves garlic; 1 teaspoon dried Mexican oregano; 1 teaspoon cumin; Salt to taste; Dried oregano, red pepper flakes, diced white onion, fresh cilantro, lime wedges for serving

comfort-foodhigh-proteinspicygluten-free

Ingredientsfor 2

360

Cal

36g

Protein

32g

Carbs

10g

Fat

13 lbs honeycomb tripe, cleaned and cut into 1-inch pieces
21 lb pork feet, split (optional)
32 cans (29 oz each) hominy, drained
45 dried guajillo chiles
53 dried ancho chiles
62 dried pasilla chiles
71 white onion, half for broth, half diced for serving
86 cloves garlic
91 teaspoon dried Mexican oregano
101 teaspoon cumin
11Salt to taste
12Dried oregano, red pepper flakes, diced white onion, fresh cilantro, lime wedges for serving

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Instructions

1
Bring a large pot of water to a boil. Add the tripe and pork feet (if using) and blanch for 5 minutes. Drain and rinse thoroughly under cold water.
2
Return the cleaned tripe and pork feet to the pot with the onion half, garlic, oregano, and cumin. Cover with 12 cups cold water and bring to a boil. Reduce to a steady simmer and cook uncovered for 3–4 hours until the tripe is completely tender and gelatinous — test by pressing between your fingers: it should yield completely.
3
Toast the dried chiles in a dry skillet, soak in 2 cups boiling water for 15 minutes, then blend with soaking liquid until completely smooth. Strain through a sieve.
4
Add the chile sauce, hominy, and salt to the tripe broth. Simmer an additional 30 minutes until the flavors meld and the broth is richly flavored and deeply red. Adjust salt.
5
Serve in large bowls with all the condiments on the side: dried oregano, red pepper flakes, diced onion, cilantro, and lime wedges. Traditionally eaten for breakfast as a hangover cure.