The Nasty Bits: Menudo Rojo, Or Red-Chile Tripe Sou

Name: The Nasty Bits: Menudo Rojo, Or Red-Chile Tripe Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds beef honeycomb tripe; 1 tablespoon salt; 1 large lime; 6 cloves garlic, peeled and chopped; 1/2 medium onion, chopped; 2 teaspoons dried oregano; 4 medium (about 1.3 ounces total) dried; , or California/ New Mexico chiles, stemmed, seeded, and deveined; 1/2 teaspoon cumin seeds, freshly ground; 1 teaspoon salt; Limes; Chopped onion; Dried oregano

Servings: persons

2 pounds beef honeycomb tripe
1 tablespoon salt
1 large lime
6 cloves garlic, peeled and chopped
1/2 medium onion, chopped
2 teaspoons dried oregano
4 medium (about 1.3 ounces total) dried
, or California/ New Mexico chiles, stemmed, seeded, and deveined
1/2 teaspoon cumin seeds, freshly ground
1 teaspoon salt
Limes
Chopped onion
Dried oregano

1
To prepare the tripe: Wash the tripe thoroughly in warm water. Place it into a large bowl, sprinkle with the lime juice and salt, and scrub vigorously. Let stand 30 minutes; then wash the tripe again in warm water.
2
Slice the tripe into small pieces, approximately 2 inches in length by 1/2-inch wide. Place the tripe in a large stockpot, cover with water, and bring to a boil. Simmer for 10 minutes and then drain.
3
Add tripe and 3 quarts water. Bring to boil; reduce heat to medium low. Add garlic, onion, and oregano. Partially cover and simmer until tripe is very tender, 2 to 3 hours.
4
To start the chile infusion: During the last half hour of simmering, heat a heavy skillet. Tear the chiles into pieces and toast them for a few seconds on each side, until they blister and darken slightly. Place the pieces in a bowl and submerge in boiling water. Cover with a lid and soak for 30 minutes.
5
Drain the chiles in the bowl and place them into a blender with the remaining cloves of garlic and the ground cumin. Add a ladle of the simmering broth, and blend until smooth. Add the chile-broth back into the soup, and simmer for 30 minutes.
6
Serve the piping-hot soup with the condiments, to be used according to personal taste.

717

kcal

Calories

193

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds beef honeycomb tripe, 1 tablespoon salt, 1 large lime, 6 cloves garlic, peeled and chopped, and more.

Yes, The Nasty Bits: Menudo Rojo, Or Red-Chile Tripe Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Nasty Bits: Menudo Rojo, Or Red-Chile Tripe Soup Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions