Menudo Rojo (Red Menudo)

Recipe View 0 mins Gather all ingredients.

Recipe View 2 hrs Prepare the Tripe: In a large pot, bring 1 gallon of water to a boil. Add the tripe, reduce heat to a simmer, and cook, skimming off any impurities that rise to the surface, for 2 hours. Drain the tripe and discard the water. (2 hours)

Recipe View 2 hrs Repeat Simmering: Refill the pot with fresh water. Return the tripe to the pot and simmer for another 2 hours. Drain again. (2 hours)

Recipe View 1 hrs Begin the Soup: Pour 1 gallon of water over the tripe in the pot and bring to a boil. Stir in the chopped onion, minced garlic, ground red pepper, dried oregano, salt, and black pepper. Reduce the heat to low, cover, and simmer for 1 hour. (1 hour)

Recipe View 2 mins Prepare the Chiles: While the soup simmers, preheat your oven's broiler and position an oven rack about 6 inches from the heat source. Arrange the árbol chiles on a baking sheet. Broil the chiles until they just begin to scorch, approximately 2 minutes. (2 minutes)

Recipe View 0 mins Remove Seeds: Remove the árbol chiles from the oven. Slit them lengthwise and remove the seeds.

Recipe View 0 mins Create the Chile Paste: Place the árbol chiles and the japones chiles into a blender or food processor. Blend until you have a finely minced paste.

Recipe View 2 hrs Add Chile Paste to Soup: Stir the chile paste into the simmering pot of soup. Continue cooking over low heat for 2 hours, allowing the flavors to meld and deepen. (2 hours)

Recipe View 1 hrs Add Hominy: Mix the drained hominy into the pot. Cook for an additional hour. (1 hour)

Recipe View 0 mins Serve: Ladle the Menudo Rojo into bowls. Garnish generously with fresh cilantro, chopped onion, and a squeeze of fresh lime juice. Enjoy!