Pati Jinich - Red Menudo (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.

Rinse the tripe with cold water a few times and drain it.

In a bowl, combine 6 cups of water, 1/2 cup of vinegar, and 3 teaspoons of salt. Set aside.

Heat a pot over medium heat and add 1/2 teaspoon of coriander seeds and 1/2 teaspoon of cumin seeds.

Remove the stems and seeds from 4 guajillo chiles and toast them over medium heat until fragrant but not burnt.

Add the toasted guajillo chiles to a bowl of water to rehydrate.

After 30 minutes, drain the tripe and rinse it in cold water.

In a pot, add the calves feet and cover with water. Add 1/2 onion and the whole garlic.

Cut the tripe into bite-sized pieces.

After the calves feet have been cooking for 30 minutes, add the tripe, 1 teaspoon of dried oregano, and 1 teaspoon of salt.

Tie 10 sprigs of mint with twine and add to the pot.

Let the mixture come to a medium to low simmer, cover partially, and cook for 3 to 4 hours.

Finish the chile sauce by adding the rehydrated guajillos, 2 garlic cloves, the chile cooking liquid, coriander, and cumin seeds to a blender and puree until smooth.

After 4 hours, remove the mint, onion, and garlic from the pot. Take out the calves feet and remove the meat from the bones.

Add the chile puree to the pot and let it cook for another 20 to 30 minutes to flavor the menudo.

Cut the meat from the calves feet into bite-sized pieces and return to the pot.

Let the menudo cook for another 15 minutes until the broth thickens and turns red.

Chop fresh mint and fresh cilantro for garnish.

Heat up corn tortillas to serve with the menudo.

Cooking Techniques

Equipment Needed

Spice Level: