Ingredients: |
Ingredients: 3 gallons water, divided
3 pounds beef tripe, cut into 1-inch pieces
6 cloves garlic, finely chopped
1 large white onion, finely chopped
1 1/2 tablespoons salt
1 tablespoon ground black pepper
3 tablespoons dried oregano crushed in hand
2 tablespoons ground red pepper
5 Pasilla chile peppers
5 Guajillo chile peppers
5 Ancho chile peppers
6 Japones chile peppers, remove seeds from 3 of the peppers.
1 large can + 1 medium can of white or yellow hominy, drained
1/2 white onion, chopped
1/4 cup chopped fresh cilantro
2 limes, juiced
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Directions: |
Directions:1. In a large pot, bring 1 gallon water to a boil. Place tripe in the pot, reduce heat, and simmer 2 hours. Periodically skim off fat with a spoon. Drain water reduce heat, and pour in a fresh gallon of water. Continue to simmer tripe for 2 hours; drain.
2. Pour remaining 1 gallon water into the pot with tripe, and bring to a boil. Stir in garlic and 1 white onion. Season with salt, pepper, oregano, and red pepper. Reduce heat, and simmer 1 hour.
3. Preheat the broiler.
4. Arrange the Japones chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch. Remove from heat, slit lengthwise, and remove seeds from 3 of them. In a blender or food processor, blend the Japones chile peppers and Pasilla, Guajillo and Ancho chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat.
5. Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice. |
This recipe for Menudo Rojo is from