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Menudo Rojo (Red Chile Beef Tripe Stew)

Time: Prep: 30 minutes plus soaking | Cook: 2 hours 35 minutes
Servings: 6

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Rich and flavorful world of traditional Mexican cuisine with a recipe for Menudo Rojo, also known as Red Chile Beef Tripe Stew. This hearty and delicious dish is a beloved comfort food, often enjoyed during special occasions.

Menudo Rojo is made with tender beef tripe, a savory broth infused with red chile peppers, and a blend of aromatic spices. It’s a dish that warms the heart and soul, bringing families together around the dinner table. Whether you’re a seasoned cook or new to Mexican cuisine, this recipe is simple to follow and sure to impress.

Get ready to fill your kitchen with the mouthwatering aroma of Menudo Rojo and savor every bite of this traditional Mexican delight!

Ingredients

3 pounds beef honeycomb tripe, fat trimmed and cut into 1-inch pieces 

1/4 cup white vinegar 

1 pound cut beef feet 

6 garlic cloves, smashed 

1 large yellow onion, coarsely chopped 

2 bay leaves 

2 teaspoons dried Mexican oregano 

1 teaspoon salt 

1 teaspoon ground black pepper 

4 dried Guajillo chile peppers, stemmed 

2 dried chile de árbol chile peppers, stemmed 

2 cups unsalted chicken stock 

3 1/2 cups canned white hominy, drained and rinsed 

2 teaspoons ground cumin 

1 1/2 teaspoons smoked paprika 

Finely chopped fresh cilantro, white onion and/or lime wedges for garnish (optional) 

Preparation

  1. In large stockpot, soak tripe, vinegar and enough cold water to cover 1 hour, draining, rinsing and adding fresh cold water to cover after 30 minutes; drain and rinse tripe.
  1. In same stockpot, heat beef feet, garlic, yellow onion, bay leaves, oregano, salt, black pepper, tripe and 12 cups water to a boil over high heat, skimming foam off top as needed; reduce heat to medium-low and cook 1 1/2 hours or until beef is tender, stirring occasionally.
  1. In large skillet, toast chile peppers over medium heat 30 seconds or until fragrant. Add stock; cook 5 minutes or until chiles are very soft, turning occasionally. Transfer chile mixture to blender. Add 1 cup hominy, cumin and paprika; purée on high until smooth. Makes about 2 cups chile mixture.
  1. Add remaining 2 1/2 cups hominy and chile mixture to stockpot; cook, uncovered, over medium heat 1 hour or until slightly thickened and tripe is very tender. Remove and discard beef feet and bay leaves. Makes about 10 cups menudo.
  1. Serve menudo garnished with cilantro, white onion and/or lime wedges, if desired.

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.