1. Prepare and Clean the Tripe
- Rinse the tripe thoroughly under cold water. Soak it in a mixture of water and a splash of vinegar for 10-15 minutes, then rinse again. This helps to remove any odor and keeps the tripe tender during cooking.
2. Start Cooking the Tripe and Beef Foot
- In a large stockpot, add the cleaned tripe, beef foot or shank (if using), halved onion, garlic cloves, and bay leaf. Season with salt and add enough water to cover all ingredients by a few inches.
- Bring the pot to a boil, then reduce the heat to a simmer. Let it cook for about 2-3 hours, or until the tripe is tender. Skim off any foam or impurities that rise to the surface.
3. Prepare the Red Chili Sauce
- While the tripe is cooking, bring a small pot of water to a boil. Add the guajillo and ancho chilies and simmer for 10-15 minutes until they are softened.
- Drain the chilies and transfer them to a blender along with 2 cloves of garlic, oregano, and a pinch of salt. Add about 1 cup of the tripe cooking liquid and blend until smooth.
- Strain the chili mixture through a fine-mesh sieve into a bowl to remove any bits of skin or seeds, creating a smooth, rich sauce.
4. Add the Red Chili Sauce and Hominy to the Soup
- Once the tripe is tender, remove the onion, garlic, and bay leaf from the pot. Stir in the strained red chili sauce and the drained hominy.
- Simmer for another 30-45 minutes, allowing the flavors to meld together. Taste and adjust the seasoning with more salt, if needed.
5. Serve
- Ladle the Menudo Rojo into large bowls. Serve hot with a variety of garnishes like chopped onions, fresh cilantro, lime wedges, crushed oregano, and red pepper flakes. Don’t forget warm corn tortillas on the side to scoop up the delicious broth.
Tips for an Amazing Menudo
- Make it Ahead: Menudo often tastes even better the next day as the flavors develop, so it’s a great dish to prepare in advance.
- Adjust the Heat: Guajillo and ancho chilies offer a mild spice. If you want a spicier Menudo, consider adding a few dried chile de árbol.
- Enjoy with Tortillas: Fresh corn tortillas add an authentic touch and are perfect for soaking up the broth.
Menudo Rojo is a dish that requires patience, but the depth of flavors is worth every minute. The tender tripe and hominy in a fragrant chili broth create a satisfying, hearty meal that’s deeply rooted in Mexican culinary tradition.