Menudo Rojo con Patas de Res / Step by Step with Tips ❤️

beef tripe

🥗Healthier: chicken tripe

💰Cheaper: pork tripe

Chicken tripe is lower in fat, while pork tripe is often less expensive.

pork feet

🥗Healthier: chicken feet

💰Cheaper: beef shank

Chicken feet are lower in calories, while beef shank can be more affordable.

hominy

🥗Healthier: quinoa

💰Cheaper: corn kernels

Quinoa is more nutritious, while corn kernels are often cheaper.

Rinse the honeycomb beef tripe and remove excess fat.

Cut the beef tripe into bite-sized pieces.

Soak the beef tripe in a bowl of water with 1 cup of clear white vinegar for 30 minutes.

Grind 1 teaspoon of whole black peppercorn and 1.5 teaspoons of whole cumin with a little salt.

In a large pot, add the beef feet and beef tripe with very hot water.

Add 3 bay leaves, 1 large onion (cut in half), and 1 large garlic head (cut in half) to the pot.

Add 1 tablespoon of Mexican oregano and the ground spices.

Bring to a rolling boil, then lower to a low boil and cook for 2.5 hours, stirring occasionally.

Prepare the chiles by removing stems and seeds from 15 chile guajillo, 2 chile puya, and 2 chile ancho.

Soak the chiles in boiling water until ready to use.

After 2.5 hours, grind the chiles with 4 garlic cloves, 3 teaspoons of garlic powder, 3 teaspoons of onion powder, and some soaking liquid.

Add the blended chile mixture to the pot and remove the onion and garlic heads.

Cooking Techniques

Equipment Needed

Spice Level: