Name: Menudo Rojo (Mexican Tripe Soup)
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 680 g Beef tripe, pre-cooked (honeycomb), rinsed; 2 cans (15 oz/425 g each) Canned hominy, drained and rinsed; 2 medium White onion, divided (1 for broth, 1 for garnish); 6 cloves Garlic cloves; 2 leaves Bay leaves; 2 tsp Dried oregano (Mexican oregano if possible); 1 tsp Ground cumin; 4 each Dried guajillo chiles, stemmed and seeded; 1 each Dried ancho chile, stemmed and seeded; 1 tbsp Tomato paste; 1 tbsp Apple cider vinegar (or white vinegar); 1 tbsp Neutral oil (canola/vegetable); 2 tsp Salt; 0.5 tsp Black pepper; 2.25 L Water (or low-sodium beef broth); 2 each Limes, cut into wedges (for serving); 6 each Radishes, thinly sliced (for serving); 2 cups Shredded cabbage (for serving); 0.5 cup Cilantro, chopped (for serving); 1 tsp Dried chile flakes or chile de árbol salsa (optional, for heat)

Chop-Chop

Menudo Rojo (Mexican Tripe Soup) | Chop-Chop

Ingredients

Preparation

Method

Vitamins

Minerals

Ingredients

Preparation

Method

Nutrition Facts

Vitamins

Minerals