Menudo Norteño
Menudo Rojo
The beloved northern weekend soup made from honeycomb tripe slow-simmered in a rich red chile broth with hominy — a celebrated Mexican hangover cure.
- Total
- 4 hr 30 min
- Serves
- 6
- Level
- Hard
Prep 30 min · Cook 4 hr
Ingredients
Method
Rinse tripe thoroughly. Place in a large pot, cover with water and bring to a boil. Discard water. Repeat twice.
About 20 min
Cover tripe with fresh water, add half the onion, 4 garlic cloves, and salt. Simmer on low heat 3–4 hours until very tender. Remove tripe and cut into bite-sized pieces.
About 4 hr
Toast guajillo, ancho, and árbol chiles. Soak 20 min, then blend with remaining onion, garlic, and 1 cup of broth.
About 25 min
Strain chile sauce into the tripe broth. Return tripe pieces and hominy to the pot. Simmer together 30 minutes.
About 30 min
Adjust seasoning with salt and oregano. Serve hot garnished with diced onion, fresh oregano, chile flakes, and lime wedges.
About 5 min
Nutrition per serving (estimate)
- Calories
- 310
- Protein
- 28 g
- Carbs
- 22 g
- Fat
- 12 g
- Fibre
- 4 g
- Sodium
- 740 mg
You might also cook
All Mexican recipes
Recipe by Boon Tools.