Menudo Rojo

Menudo is a Mexican mix of tripe and hominy, but there are versions that include beef or pork.  It may be made in a white broth or a red broth with added red chilies.    

Red Menudo is what you see at most Mexican restaurants. Only the REALLY good Mexican restaurants will have both White and Red Menudo. 

My extended family makes their Menudo with leftover pig stuff  --  my great aunt Nora and I use pigs feet; my aunt Gloria uses the pig's head.

 Yes, Menudo Rojo is supposed to be good for hangovers!

Menudo Rojo

3 pounds honeycomb tripe

2 lemons

3 pounds pigs feet, split

6 to 8 Ancho chilies

1 large yellow onion, diced

1 bunch green onion, cut into 1/4-inch pieces

1 bunch cilantro, chopped

2 tablespoons dried oregano

1 tablespoon black pepper

1 head of garlic, cloves peeled

2 tablespoons salt

3 cans white hominy, drained

Garnish: Chopped cilantro, chopped onion and lemon or lime wedges

Wash the tripe in cold running water, place in a large bowl and cover with cold water; juice the lemons into the bowl and add rind. Soak tripe in lemon water for 30 minutes. Wash again, and wash again. Remove any fat and cut into 1/2-inch pieces. Wash pigs feet well.

Split Ancho chilies open and remove seeds and veins. In a medium bowl pour 2 cups boiling water over Ancho chilies and soak for one hour. Place soaked chilies in colander and with the back of a large spoon press out chili paste. Reserve.

In a large soup pot cover tripe and pigs feet with water. Add onion, cilantro, oregano, pepper, garlic and salt. Bring to a boil, then reduce heat to a simmer. Cook for 2 to 3 hours or until meat falls off bones. Remove bones from soup and as much skin as you don’t want. Refrigerate over night.

Remove soup from refrigerator and remove cake of fat on top. Add hominy. Add chili paste to taste; reheat to a boil. Reduce heat to a simmer and cook for 30 minutes, skimming off any fat.

Serve in deep bowls with garnishes.