The Best MENUDO ROJO Recipe You Will Ever Need| Pancita o Menudo Rojo

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.

Wash the beef tripe and cut into bite-sized pieces.

Add 3/4 cup of freshly squeezed lime juice and the peels of 2 limes to the tripe.

Cover with water and let sit for at least 2 hours to remove odor.

Rinse the tripe until the water runs clear after soaking.

In a large pot over medium-high heat, add 5 quarts of water, salt, one whole onion, and one head of garlic and bring to a boil.

Add the beef tripe to the boiling water.

Remove any foam that forms on top of the broth after it comes to a boil.

Reduce heat to medium-low and add 4 bay leaves, 4 sprigs of epazote, and 1 tbsp of menudo mix or oregano.

Cover and cook for 1 hour and 30 minutes.

For the red sauce, clean 20 New Mexico chili pods and 4 chili de ancho, removing stems and seeds.

Rinse the chilis and add to a pot with 1/4 onion, covering with water and bringing to a boil.

Once boiling, turn off the heat and transfer to a blender, adding 4 garlic cloves, 1 cup of hominy, 1 tsp of black pepper, and salt, then blend until smooth.

Remove the onion, garlic, and epazote from the pot with the tripe.

Add the blended sauce to the pot, straining if necessary, and add pre-cooked hominy after rinsing.

Allow to cook for another 30 minutes.

After 30 minutes, add more menudo mix and some chili de árbol, allowing to sit for 5 minutes before serving.

Serve with lime juice, oregano, crushed pepper, cilantro, and onion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary