Spicy Red Menudo Delight
Indulge in this hearty and flavorful Spicy Red Menudo Delight, a classic Mexican dish that warms the soul. This recipe showcases tender beef tripe simmered to perfection with a blend of spices and peppers that create a rich, spicy broth. The addition of hominy adds a unique texture, making it a complete meal that will impress your family or guests. Although it requires a bit of time, the steps are straightforward, and the end result is a comforting dish that tastes even better the next day. Serve it with fresh lime wedges, cilantro, onions, and warm tortillas for an authentic experience. Perfect for weekends or special occasions!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
water
3 gallons (divided)
beef tripe
2 1/2 lbs (cut into 1-inch pieces)
garlic cloves
6 (finely chopped)
large white onion
1 (finely chopped)
salt
1 1/2 tablespoons (to taste)
ground black pepper
1 tablespoon (to taste)
dried oregano
1 1/2 tablespoons (to taste)
ground red pepper (cayenne)
2 tablespoons (to taste)
de arbol chili peppers
5 (whole)
japones chili peppers
6 (seeds removed)
hominy
6 cups (canned, drained (yellow or white))
white onion
1/2 (chopped or green onion, sliced)
fresh cilantro
1/4 cup (chopped)
lime wedges or lemon wedge
as needed (for serving)
crushed red pepper flakes
as needed (for serving)
dried oregano
as needed (for serving)
corn tortillas or flour tortillas
as needed (to accompany)
Instructions
1
In a large pot, bring 1 gallon of water to a boil.
2
Once boiling, add the beef tripe, reduce the heat, and let it simmer for 2 hours, skimming off any fat that rises to the surface periodically.
3
After 2 hours, drain the water, lower the heat, and pour in a fresh gallon of water. Allow the tripe to simmer for an additional 2 hours before draining again.
4
Add the final gallon of water to the pot with the tripe, bringing it back to a boil.
5
Stir in the finely chopped garlic and 1 chopped white onion. Season with salt, pepper, dried oregano, and ground red pepper. Reduce the heat and simmer for 1 hour.
6
While the tripe cooks, preheat your broiler.
7
Arrange the de arbol chile peppers on a baking sheet and broil them for about 2 minutes until they start to scorch. Remove from the heat, slit them lengthwise, and remove the seeds.
8
In a blender or food processor, blend the broiled de arbol and japones chile peppers until finely chopped. Incorporate this mixture into the pot and continue cooking for 2 more hours over low heat.
9
After 2 hours, add the drained hominy to the pot, stirring well. Continue to cook for an additional hour.
10
Once done, serve your Spicy Red Menudo Delight hot, garnished with chopped fresh cilantro, chopped onions, lime or lemon wedges, crushed red pepper flakes, and accompanied by warm corn or flour tortillas.
11
For the best flavor, make this dish a day ahead to allow the ingredients to meld together beautifully!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Red Menudo Delight?
It is a hearty and flavorful classic Mexican dish consisting of tender beef tripe simmered in a rich, spicy broth with hominy and various peppers.
What type of meat is used in this menudo recipe?
This recipe uses 2 1/2 lbs of beef tripe, which should be cut into 1-inch pieces.
How much water is needed in total for the recipe?
The recipe requires 3 gallons of water in total, used in three separate one-gallon stages.
Why do you have to drain the water and restart twice?
Draining the water and adding a fresh gallon twice helps clean the tripe and ensures a clean-tasting, clear broth.
What is the purpose of skimming the fat during the first simmer?
Skimming the fat helps remove impurities that rise to the surface, resulting in a cleaner final soup.
Which spices are used to season the broth?
The broth is seasoned with salt, ground black pepper, dried oregano, and ground red pepper (cayenne).
How many garlic cloves are required?
You will need 6 garlic cloves, finely chopped.
What types of chili peppers are used in this recipe?
The recipe uses 5 whole de arbol chili peppers and 6 japones chili peppers.
How should the de arbol chili peppers be prepared?
They should be broiled for about 2 minutes until scorched, then slit lengthwise to remove the seeds before blending.
How long should the tripe cook in the third gallon of water before adding the peppers?
After adding the third gallon of water and aromatics, the tripe should simmer for 1 hour before the pepper mixture is added.
What is the recommended heat level for the final stages of cooking?
The soup should be cooked over low heat for the last several hours to allow the flavors to develop.
When do you add the hominy to the pot?
Add the drained hominy after the tripe and pepper mixture have cooked together for 2 hours.
How much hominy is needed?
The recipe calls for 6 cups of canned, drained hominy.
Can I use yellow or white hominy?
Yes, you can use either yellow or white canned hominy.
How long does the menudo cook after adding the hominy?
It should continue to cook for an additional hour after the hominy is added.
What are the essential garnishes for serving?
Garnish with chopped fresh cilantro, chopped onions, lime or lemon wedges, and crushed red pepper flakes.
What type of tortillas should be served with Menudo?
The dish is traditionally accompanied by warm corn or flour tortillas.
Is it better to eat Menudo immediately or later?
The recipe recommends making it a day ahead because the flavors meld together and it tastes even better the next day.
How many onions are used in the broth versus for serving?
One large white onion is chopped for the broth, and an additional half onion is used for garnishing.
How long do the de arbol peppers need to be broiled?
Broil them for approximately 2 minutes until they start to scorch.
What texture does hominy add to the dish?
Hominy adds a unique, slightly chewy texture that makes the soup a complete and filling meal.
How many total hours of simmering are involved?
Total simmer time is approximately 8 hours (2 + 2 + 1 + 2 + 1 hours).
What is the recommended size for the beef tripe pieces?
The beef tripe should be cut into 1-inch pieces.
Do I need to remove the seeds from the japones peppers?
Yes, the recipe specifies that the seeds should be removed from the 6 japones chili peppers.
Is this a spicy recipe?
Yes, it contains ground red pepper, de arbol chiles, and japones chiles, making it a spicy soup.
Can I use green onion for garnish?
Yes, sliced green onion can be used as a substitute for chopped white onion for the garnish.
What quantity of cilantro is needed?
The recipe calls for 1/4 cup of chopped fresh cilantro for garnishing.
What tools are needed for the peppers?
You will need a baking sheet for broiling and a blender or food processor to chop the peppers finely.
Should the hominy be drained before adding?
Yes, the canned hominy should be drained before being stirred into the pot.
What kind of salt and pepper measurements are suggested?
The recipe suggests 1 1/2 tablespoons of salt and 1 tablespoon of ground black pepper, both adjusted to taste.