Menudo Rojo: Mexican Tripe and Hominy Soup in Red Chile Broth

What you need

• 1 kg (2 lb) beef tripe, honeycomb, rinsed and cut into 3 cm (1 in) pieces
• 2 white onions, 1 halved for the pot, 1 finely chopped for serving
• 12 garlic cloves, 6 smashed for the pot, 6 peeled for the sauce
• 2 tbsp salt, plus more to taste
• 6 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 tbsp dried oregano, Mexican if possible, 2 tsp for the sauce, the rest for serving
• 850 g (2 cans, 15 oz each) canned hominy, drained and rinsed
• 2 limes, cut into wedges, for serving
• 1 bunch cilantro, chopped, for serving
• 2 tsp crushed red pepper, for serving

Method

Restated from the original video

1. 1

   Rinse the tripe well under cold water and trim off any large pieces of fat.

2. 2

   Put the tripe in a large pot with 3 l (3 qt) of cold water, the halved onion, 6 of the garlic cloves, smashed, and the salt. Bring to a boil and skim off the foam.

3. 3

   Lower the heat, partly cover and simmer until the tripe is tender but still slightly chewy, 2 1/2 to 3 hours. Add hot water if the level drops below the tripe.

4. 4

   Meanwhile, toast the guajillo and ancho in a dry skillet over medium heat for 20-30 seconds per side until fragrant. Do not let them blacken.

5. 5

   Cover the chiles with hot water and soak for 15 min until soft. Drain.

6. 6

   Blend the chiles with the 6 remaining garlic cloves, 2 tsp of the oregano and 250 ml (1 cup) of the tripe broth until completely smooth.

7. 7

   Pour the chile sauce through a sieve into the pot, pressing out the liquid. Discard the skins.

8. 8

   Add the hominy and simmer, uncovered, for 45 min until the broth turns a deep red and the flavors blend. Taste and add salt.

9. 9

   Ladle into bowls and serve with the chopped onion, cilantro, lime wedges, crushed red pepper and the remaining oregano on the side.

Imported from corriecooks.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.