Menudo Rojo

Authentic Red Menudo: a comforting broth with tender tripe and pozole corn.

Ingredients

• 1 kg Beef tripe
• 500 g Pre-cooked pozole corn
• 8 pieces Guajillo chile
• 2 pieces Ancho chile
• 4 cloves Garlic
• ½ piece White onion
• 2 tablespoons Dried Mexican oregano
• Salt, to taste
• Water, enough
• Chopped white onion (for serving), to taste
• Lime (for serving), to taste
• Mexican oregano (for serving), to taste

Directions

1. Clean and cook the beef tripe in water with half an onion and 2 garlic cloves until tender (approx. 2 hours). Drain and reserve the broth.
2. Hydrate the guajillo (8) and ancho (2) chiles, seeded and deveined, in hot water.
3. Blend the hydrated chiles with the rest of the onion, 2 garlic cloves, 1 tablespoon of Mexican oregano, and a little of the cooking broth. Strain the sauce.
4. In the pot with the tender tripe, add the pre-cooked pozole corn and the strained sauce. Cover with enough cooking broth and season with salt.
5. Cook over medium-low heat for 45 minutes, allowing the flavors to develop. Serve hot with garnishes of chopped onion, lime, and Mexican oregano.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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