How to make CLEAN authentic MENUDO rojo | Villa Cocina

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.

Cut the honeycomb tripe into medium-sized pieces.

Rinse and drain the tripe a couple of times, rubbing it to clean.

Squeeze the juice of 5 limes into the tripe and mix, leaving the skins in.

Allow the tripe and cow feet to rest in lime juice for 30 minutes.

Rinse and drain until the water is clear.

Add 12 cups of water, half a large onion, a head of garlic, 3 bay leaves, and 3 sprigs of epazote into a large pot.

Bring to a boil over medium-high heat, then lower to medium-low and simmer for 30 minutes.

Add the honeycomb tripe to the pot and bring back to a boil, then reduce heat to medium-low and simmer for an additional 2 hours.

Toast 8 guajillo chiles and 5 puya chiles over low heat until fragrant, then rinse and drain them.

Hydrate the toasted chiles in hot water for about 5 minutes.

Blend the hydrated chiles with 3 cups of soaking liquid, 1/2 teaspoon of whole cumin, 1.5 teaspoons of dry Mexican oregano, and 6 peeled garlic cloves until smooth.

Remove the onion and garlic from the pot, then pour in the blended sauce and 1 cup of soaking chili liquid.

Increase heat to bring to a boil, then lower to medium-low and cook for an additional 30 minutes.

Add 2 tablespoons plus 2 teaspoons of kosher salt to taste.

Remove the cow's feet, discard any bones, and cut into bite-sized pieces before adding back to the pot.

Serve with toppings: chopped cilantro, chopped white onion, toasted chiles de arbol, diced avocado, and a drizzle of lime juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary