Menudo Rojo (Red Menudo)
Learn how to make menudo, a deep red soup made with tripe, chile peppers, and hominy, with this easy recipe. A combination of chile peppers gives this soup its trademark red color and adds mild spice to every bite. My husband absolutely devoured it the first time I made it.
beef tripe, cut into 1-inch pieces
2 ½
pounds
water
1
gallon
white onion, finely chopped
1
large
garlic, finely chopped
6
cloves
ground red pepper
2
tablespoons
dried oregano
1 ½
tablespoons
salt
1 ½
tablespoons
ground black pepper
1
tablespoon
de árbol chile peppers
5
japones chile peppers, seeds removed
6
canned white or yellow hominy, drained
6
cups
chopped fresh cilantro
¼
cup
white onion, chopped
½
medium
lime
8
wedges
 Gather all ingredients.
  Make the soup: Bring a large pot of water to a boil. Add tripe, reduce the heat, and simmer, periodically skimming off fat, for 2 hours; drain. Fill the pot with fresh water, and simmer tripe for 2 more hours; drain again.
  Pour 1 gallon water over tripe in the pot; bring to a boil. Stir in onion, garlic, red pepper, oregano, salt, and black pepper. Reduce the heat and simmer for 1 hour.
  Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange árbol chiles on a baking sheet. Broil chiles in the preheated oven just until they begin to scorch, about 2 minutes.
  Remove from the oven, slit lengthwise, and remove seeds.
  Place árbol chiles into a blender or food processor with japones chiles; blend until minced.
  Stir chile mixture into the pot and continue cooking over low heat for 2 hours.
  Mix hominy into the pot and cook for 1 hour. Serve soup with cilantro, onion, and lime wedges.
